Teas / green / Jeju Ujeon (Volcanic-Soil First Flush)

Jeju Ujeon (Volcanic-Soil First Flush)
🇰🇷 South Korea

Jeju Ujeon (Volcanic-Soil First Flush)

제주 우전 · 濟州 雨前

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Jeju Ujeon is the top "pre-rain" grade of Korean green tea grown on Jeju Island — South Korea's youngest but fastest-growing tea region. The island's volcanic-ash soil retains moisture and aerates better than mainland soil, and the humid subtropical climate gives stable year-round growing. The cup picks up a distinct mineral note from the basaltic soil that mainland Korean Ujeon doesn't have. Most Jeju production is Yabukita cultivar (a colonial-period import) but the volcanic terroir differentiates the cup from Boseong or Hadong Yabukita.

Quick facts

Region
Jeju Island
Harvest year
2025
Harvest season
early-spring
Cultivars
Yabukita

Brewing

Leaf
3.0 g / 100 ml
Water
75°C
Rinse
no
Gongfu steeps (s)
40, 30, 45, 60
Western (min)
1.5

Brew below 80 °C — Korean greens are delicate and Jeju leaf especially benefits from cool water that lets the volcanic-soil minerality come through. Holds 3-4 short infusions.

Calculate leaf weight for this tea

Tasting notes

Aroma
sweet hay, faint marine, fresh chestnut
Flavor
sweet, mineral, light umami, soft
Mouthfeel
silky
Finish
clean, lingering sweet

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