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The first flush, or the very first plucking of a tea plant’s harvest season, yields tea of the highest quality. In Korea, green tea made with the first pluckings is known as "ujeon nokcha," highly prized for its sweet, soft and subtle flavor. When the tea leaves are harvested indicates the quality of the tea, among other factors. The first pluckings of the year are of the highest quality because the n.
Recently, I visited Gokokuji Temple in Shimabara, Nagasaki Prefecture, nestled in the southeastern part of the Japanese archipelago, accompanying descendants of the Yeo clan. This temple holds historical significance as it was once led by a monk named Yeo Dae-nam (1580-1659), originally from the current Hadong County, South Gyeongsang Province, who served as its first chief monk over four centuries ago.
The mind-calming hot aromas of steeped teas start brewing over the mountainous Korean county of Hadong in South Gyeongsang Province on Thursday. More eager than anyone to serve the.