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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...
An old folk song from Hadong County in South Gyeongsang Province evinces the importance of tea in Korean culture. It goes like this: the first budding tea leaves are for the local governor, those from the next round of budding are for parents and those from the last budding of the season are for husbands; then, keep the withered old leaves separately as they come in handy to make medicine for children when they have tummy aches, hoping they grow up healthy and one day lead the remote, mountainous village.