2019 Jeju Island First Flush Black Tea with Mandarin Orange
|Harvest Date||Around May 2, 2019|
|Farm Location||Mt. Halla, Sinsan Village, Seogwipo, Jeju Island, Korea|
|Harvest Method||Machine Harvested Young Leaves|
|Processing Method||Wilted (in sun and shade), tossed, rolled, oxidized and blended with Mandarin orange peel|
This first flush (first machine harvest of the year) whole leaf lightly oxidized hongcha black tea was machine harvested beforeIpha (the beginning of the summer season) then wilted, rolled, oxidized and dry roasted. Selecting only the bud and two leaves from the harvested material, this USDA certified organic tea is similar in quality to handpicked sejak (small beak) jaksul (sparrow’s beak) hongcha (black tea). Added to the processed black tea are dried organic Jeju Island mandarin orange skins, harvested the prior December. This single estate tea comes from the fertile volcanic soil of the cool eastern slope of Mt. Halla on Jeju Island, located off Korea’s southern coast.
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