A dejak, big-leaved green tea with a distinctly Korean roasted flavor
Why choose when you can have both? This Korean green combines Chinese pan frying with Japanese steaming to halt the leaves’ oxidation. The result is an intriguing mix of baked aromas and vegetal notes rounded off by the robust roastiness typical of Korean teas.
Tasting Notes
roasted sesame, algae, bamboo
Ingredients
Preparation
| Quantity | Temperature | Time |
| 2 tsp / 250 ml | 80° C | 1 infusion 2 ½ min. 2 infusion 2 min. |
Background Knowledge