Organic Jejudo Impérial
Korean green tea
Harvested during springtime on the island of Jeju, Jejudo Impérial is a Korean green tea. Delicate and rounded on the palate, presenting oceanic notes and fr...
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Infusion time 4'
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Quantity 6g / 30cl
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Temperature of infusion 75°C - 170°F
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Time of the day All day
Our Selection
Description
Harvested during springtime on the island of Jeju, Jejudo Impérial is a Korean green tea. Delicate and rounded on the palate, presenting oceanic notes and fresh hazelnut accents, it exemplifies a typical sejak, which is the designation for Korean spring pickings. A green tea of exceptional quality that merits exploration.
A distinctive green tea: Jejudo Impérial distinguishes itself from Chinese and Japanese green teas through its gentleness and intensely expressed umami profile.
When set alongside Japanese green teas:
More pronounced cooked flavours, including thoroughly cooked vegetables and cooked fish meat, alongside substantially less of the fresh spinach and seaweed quality characteristic of Japanese teas, enriched by added mineral undertones. Greater umami presence, deeply sweet.
When set alongside Long Jing: fewer roasted qualities, less nutty character, fewer mineral notes.
This tea originates from organic cultivation and carries certification from Ecocert, a recognized independent certifying authority.
Tasting notes
Dry Leaf
- Appearance: small twisted leaves
- Colours: dark green with a matt appearance
- Aromas: typical vegetal note of cooked vegetables, fruit, vanilla and a hint of bread crust
Liquor
- Colour: clear, bright yellow-green
- Texture in the mouth: supple, round and thick in the mouth, a delicate astringency at the very back of themouth
- Flavours: pronounced umami, a touch of acidity which brings freshness to a sweeter attack
- Aromas: a very sweet attack with cooked vegetable notes (courgette, etc.) and marine (very fleshy notes ofwell cooked fish), a hint of nuts, fresh hazelnut, a slight minerality, a milky creamy hint, developing overfresher vegetal notes (stems, grass), aniseed, mint, fresh fruit, citrus (lemon, grapefruit)
- Organoleptic profile and length in the mouth: a well-balanced, sweet ,almost heavy attack, then freshermiddle and underlying notes, lifted by a slight acidity and a delicate astringency
Suggestion of preparation
With the tasting set: 3'-5' minutes in water heated to 75°C.
With the Kyusu / Shiboridashi by successive 1 minute infusions.