Korean green tea Joongjak Organic Superior

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

Harvested in mid-June, this tea marks a key moment in the Korean tea calendar. Temperatures stabilize, days lengthen, and the sap, richer, becomes laden with round sugars that soften the leaf. Here we leave behind the sometimes green and pungent rigor of the very first spring teas to enter a more generous, enveloping expression, as if the plant itself were taking a deeper breath.

South Korea occupies a unique place in the global tea landscape, both rooted in Chinese traditions and open to Japanese sensibility. Historically, cauldron roasting techniques originated in China: many Korean green teas are still "fixed" in a wok today, the dry heat interrupting oxidation and giving the leaves a delicate toasted nuance. This approach produces teas with warmer, slightly toasted notes, reminiscent of some great Chinese greens, while retaining an identity unique to Korean gardens.

Yet, at the same time, the tea tradition in Korea has developed a finesse that is not without evoking Japan. In some vintages, a limpid freshness is sought, an almost umami clarity, where sweetness takes precedence over strength, even when the leaf is processed in a cauldron rather than steamed. This dual heritage creates a profoundly original Korean style, oscillating between roundness and transparency.

Naturally, Jeju Island and its terroir play an essential role in its identity. This volcanic land, whose black lava soils filter the water, creates an ideal environment for tea. Abundant rain, temperate light, sea air, and mineral-rich rock form a true natural amphitheater. The tea plants drink light, clear water there, which is found in the cup as an almost "polished" sensation, without roughness.

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

Recipe using Superior Organic Korean Joongjak Tea
For a truly refined dessert, Joongjak Organic proves to be an ideal companion. Infuse two spoons of tea in 150 ml of water for four hours in the refrigerator. Then, blend the flesh of a ripe melon with three spoons of this preparation, a squeeze of lemon, and a hint of fresh ginger. Incorporate one spoon of very cold liquid cream and emulsify lightly. Pour into verrines and sprinkle with a few toasted blond sesame seeds. You'll achieve a silky and refreshing cream, subtly marked by the delicacy of the tea.