Korean green tea Joongjak Organic Superior

In Korea, the name Joongjak designates an intermediate harvest grade, situated between the very early leaves of early spring and the later harvests. Literally, this "mid-season" evokes a sense of balance: leaves mature enough to offer body, sweetness, and a certain fullness, yet still young enough to retain a crisp, vegetal freshness, a clear, almost spring-like energy. The very essence of Joongjak lies in this harmonious tension between maturity and youth, between roundness and vibrancy.

Harvested in mid-June, this tea coincides with a key moment in the Korean tea calendar. Temperatures stabilize, the days lengthen, and the sap, richer than before, becomes infused with rounded sugars that soften the leaf. Here, we move beyond the sometimes crisp, green character of the very first spring teas to embrace a more generous, enveloping expression, as if the plant itself were breathing more freely.

South Korea occupies a unique position on the world tea map, rooted in Chinese traditions yet open to Japanese sensibilities. Historically, kettle roasting techniques originated in China: many Korean green teas are still "fixed" in a wok today, the dry heat halting oxidation and imparting a delicate toasted nuance to the leaves. This approach produces teas with warmer, slightly roasted notes, reminiscent of some great Chinese greens, while retaining a distinct identity specific to Korean tea gardens.

Yet, at the same time, Korean tea tradition has developed a refinement reminiscent of Japan. In certain varieties, the aim is a limpid freshness, an almost umami clarity, where sweetness takes precedence over strength, even when the leaf is prepared in a kettle rather than steamed. This dual heritage creates a profoundly original Korean style, oscillating between roundness and transparency.

Naturally, Jeju Island and its terroir play a vital role in its identity. This volcanic land, with its black lava soils that filter the water, creates an ideal environment for tea. Abundant rainfall, temperate sunlight, sea air, and mineral-rich rock combine to form a veritable natural amphitheater. The tea plants absorb light, clear water, which is conveyed in the cup with an almost "polished," smooth sensation.

Food and tea pairing
A surprising and delicate pairing is created between organic Joongjak tea and a tartare of finely diced raw zucchini, enhanced with a drizzle of olive oil and lime zest. The fresh, crisp texture of the zucchini complements the tea's roundness, while its subtle greenness extends the melon notes. The combination creates a play of subtle contrasts, where freshness meets the smooth sweetness of the Joongjak, revealing a light, precise, and remarkably pure harmony.

Recipe based on Joongjak Organic Superior Korean Tea
For a truly refined dessert, Organic Joongjak tea is the perfect partner. Infuse two tablespoons of tea in 150 ml of water for four hours in the refrigerator. Then, blend the flesh of a ripe melon with three tablespoons of this infusion, a squeeze of lemon juice, and a touch of fresh ginger. Stir in a tablespoon of very cold heavy cream and gently emulsify. Pour into small glasses and sprinkle with a few toasted blond sesame seeds. The result is a silky and refreshing cream, subtly enhanced by the delicate flavor of the tea.