Ujeon
Korean green tea made from the first flush of leaves
Ujeon (우전) is a type of Korean green tea that is highly prized for its delicate flavor and aroma. It is made from the first flush of tea leaves, which are harvested before the spring rains, typically in late April. The name "Ujeon" literally means "before the rain," reflecting the timing of the harvest.
Production[edit | edit source]
Ujeon is produced from the tender, young leaves of the Camellia sinensis plant. The leaves are carefully handpicked to ensure only the finest quality. The early harvest results in a tea that is light in flavor and rich in nutrients. After harvesting, the leaves undergo a meticulous process of steaming, rolling, and drying to preserve their natural flavors and aromas.
The production of Ujeon is labor-intensive and requires a high level of skill. The leaves are often pan-fired to prevent oxidation, which helps to maintain the tea's vibrant green color and fresh taste. The entire process is done with great care to ensure that the delicate characteristics of the tea are preserved.
Flavor and Aroma[edit | edit source]
Ujeon is known for its subtle and refined flavor profile. It has a light, sweet taste with a hint of floral notes. The aroma is fresh and grassy, reminiscent of a spring meadow. The tea's delicate nature makes it a favorite among connoisseurs who appreciate its nuanced flavors.
Cultural Significance[edit | edit source]
In Korea, Ujeon is considered a premium tea and is often reserved for special occasions. It is traditionally served in small cups to allow the drinker to fully appreciate its delicate flavors. Ujeon is also a popular gift, symbolizing respect and good wishes.
Brewing[edit | edit source]
To brew Ujeon, it is recommended to use water that is around 70-80°C (158-176°F) to avoid scalding the delicate leaves. A short steeping time of about 1-2 minutes is ideal to extract the best flavors without bitterness. The tea can be steeped multiple times, with each infusion offering a slightly different taste experience.
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