On Mar 5, 3:46 am, An Sonjae > wrote:
> Hello,
> In the lower part of the index page for my tea pages athttp://hompi.sogang..ac.kr/anthony/kortea.htmI do mention one Korean
> tea store and tea-room in LA, Chasaengwon, run by the daughter of a
> well-known Korean tea-producer. Other major online American tea stores
> do sometimes offer Korean teas but of course, since I am on the spot
> here in Korea, it is not a question that I spend much time with. I
> believe that certain Korean food stores across the US sometimes stock
> tea, if they have enough customers asking for it. Usually Sullok tea,
> I expect.
>
> As Dominic says, most ordinary Koreans are not into green tea at all.
> The tea revival of the 1970s and 80s has had some impact but on the
> whole Koreans drink coffee, or those other kinds of fruit or herbal
> 'tea' that owe nothing to camellia sinensis. The closest they come is
> tea bags of 'green tea' but often they prefer those where the tea is
> blended with roasted rice husks, giving a sweeter taste. The tea-
> drinking situation in Korea is totally unlike that of Japan, where you
> get served green tea everywhere for free before you order your cup of
> green tea.
>
> When tea-drying emerged from the temples and first became a commercial
> activity in the 1970s in the Hwagye Valley region of Hadong county, in
> Jiri Mountain, the target market was either rich Koreans or Japanese
> tourists, so the prices were fixed sky-high. In recent years, the
> women who do the tea-picking in April-May have a far more realistic
> awareness of the payment they ought to receive for such arduous work
> (the best tea fields are often on precipitous slopes and the bushes
> are planted in haphazard arrangements, not in the tidy Japanese-style
> hedges visible at Boseong or in Jeju Island). That means that the cost
> of a kilogram of freshly picked leaves from a good spot is bound to be
> very high (few can pick more than about 2 kilograms in a day). Since
> one kilogram of green leaves produces 100 grams of tea . . . but there
> are some ridiculous prices being demanded (and paid!) at the start of
> the season in April, with 50 grams of some 'famous' makers' tea
> selling for more than a thousand dollars. Some people have far too
> much money!
>
> Finally (already too long) there is all the difference in the world
> between a commercially harvested and marketed tea which will have been
> dried by hot air in a revolving cylinder as in Japan and Taiwan, and
> the tea that I describe in my pages and book, that is dried in the way
> taught by the Buddhist monks, being turned, rubbed and rolled entirely
> by hand while being dried in a cauldron over a wood fire. It takes
> hours of meticulous work to produce a couple of hundred grams, and the
> old women who know exactly when to do what are gradually disappearing
> from the face of the earth.
>
> Finally, I would add that, yes, the Korean green tea produced by this
> process is in fact very slightly oxidized (fermented) so that it does
> not have the 'grassy' taste we find in much Japanese tea, and produces
> a lightly yellow brew which can be intensely perfumed, especially if
> the water is not too hot.
>
> An Sonjae / Brother Anthony

°¨»çÇÕ´Ï´Ù

Your book and your website have been about my only sources for good
info, and I thank you for the time and effort. I guess my experience
is the norm then and maybe I was hoping it wasn't the case but at
least it validates my limited findings. If it isn't too much trouble
could you let me know which grade is the most balanced as far as
flavor/cost? I planned on smaller samples of the first and second
pickings and a larger quantity of the third picking... but if the
second pick is the best choice I was going to just go with a smaller
quantity of first pick and larger amount of second.

Thanks!
- Dominic