Every tea-growing culture brings its own personality to the cup. Chinese teas offer incredible variety—floral, sweet, nutty, even smoky—while Japanese teas are famous for their bold, umami-rich flavors.

Korean teas, by contrast, are all about balance. Tea arrived in Korea between the 2nd and 6th centuries and was embraced by Buddhist monks for meditation and ceremony. Practices like “mind-origin tea” helped shape the modern tea ceremony. After periods of suppression, including during the 14th century and Japanese occupation, Korean tea culture rebounded and continues to thrive today, with small family farms preserving traditional handcrafting methods.

Gently pan-fired and often grown in Hadong, Boseong, and Jeju, Korean teas are clean, refreshing, and subtly sweet, with a soft nuttiness and a whisper of sea breeze. Seasonal harvests—Ujeon, Sejak, Jungjak, and Daejak—offer their own character, from delicate first-picked leaves to heartier later teas. Drinking Korean tea is like pausing for a breath of fresh air—connecting you to the land, the season, and centuries of tradition.

Loose leaf tea is sold by the ounce. If you want more than one ounce, simply increase the number.