A really special tea from Korea, where it is called yellow tea. It counts among the so-called Balhyocha, literally fermented teas. The production method cannot be clearly categorised. Firstly, it is produced like an Oolong tea, then, however, to initiate the oxydation, it is rolled like a black tea. After a brief firing (heating) the leaf material is rolled once again to give it its form and then fermented outside in a process similar to the yellow tea production's. It is finally dried and roasted.

(In the past, we called this tea Korean Beauty)

Traditional Korean green tea in good quality. Dae Jak, big sparrow is the third, relatively late harvest.

Traditional Korean High Mountain green tea in top quality. Made from tea bushes from great altitude, from the top of Mount Jirisan, from the very first harvest. Wu Jeon means before the rain and is the same as the Chinese Mingqian.

Traditional Korean green tea in really good quality. Se Jak, small sparrow, designs the second harvest.

A top quality Korean black tea in special processing. It counts among the so-called Balhyocha, literally fermented teas. The finished but not yet completely dried black tea is stored for a year in a closed place, then moistened and carefully formed into a 100g ball, and only then finally dried.