The Evolution of Korean Tea: From Timeless Classics to Emerging Favorites @ Goyo

This curated tasting unveils the most representative Korean teas alongside those garnering increasing attention. Amid a resurgence in Korean tea appreciation, artisans fuse time-honored practices with processing methods drawn from neighboring tea traditions. This expansion of techniques enriches the Korean tea catalog, yielding unique compositions of beloved teas like matcha and wulong, each infused with the distinctive notes of Korean terroir. The selection showcases meticulously crafted teas from sustainable micro-gardens nestled within the verdant landscapes of South Korea.

The experience begins with memilgyulpicha, a refreshing botanical blend of native Korean buckwheat, Korean tartary buckwheat, and Jeju mandarin peel. The tasting progresses through two quintessential Korean teas: ddeokeumcha, a second harvest green tea masterfully prepared using time-honored pan-firing techniques, and balhyocha, a semi-oxidized fermented tea unique to Korea. Following these classics, two styles gaining popularity will be introduced: choricha, a lightly roasted green tea incorporating leaves and twigs, akin to houjicha, and malcha,…