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Jeju is an island of South Korea. Their character is affected by the salty sea air and volcanic soils. This tea is very similar to a Japanese kabusencha, in that it is shaded and steamed during processing, bringing out similar characteristics.
The leaf is dark green, tightly rolled and curly with lighter green leaf bits. If you brew it like a sencha, 70 degrees C steep for one minute, you get a umami, brothy, silky brew with these notes being stronger than in the Yamato. You can then steep the leaf twice more, for a about a minute extra each steep. The liquor will get more yellow each steep, with an increasing amount of bit underlying the soft, almost sweet umami.
If you steep it like a gyokuro. So 5-10g to about 70-80ml of water heated to 50 degrees for one minute, you get an absolute flavour explosion. It is butter, umami flavour bomb. The second steep, brings in some astringent undercurrent carrying the butter/broth notes. The third steep, is still very enjoyable but the balance shifts in favour of the astringency.
I haven't tried it yet, but this is going to be even more pronounced if you ice brew it, and i expect it will also be great cold brewed.
|Suitable For Cold Brewing||Yes|
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