WOORI — Korean Artisan Black Tea (2024 Harvest)

A rare Korean black tea from the legendary Jukro Tea House — artisans rooted in deep tradition, crafting tea with purity, precision, and profound respect for the land. Produced in the misty valleys of Hadong near Mount Jiri, this small-batch 2024 is a striking expression of Korea’s emerging black tea culture.

Cultivated without chemical fertilisers or pesticides, Jukro’s tea gardens rely on generations of inherited craftsmanship. Every leaf is hand-picked and processed with remarkable care, showcasing the refinement and elegance Korean tea is celebrated for.

FLAVOUR PROFILE

Cocoa • Peanut • Caramel • Roasted Sesame • Earthy Sweetness

WOORI is built on a double-oxidation process, followed by a deep, artisanal roast — a technique almost unique to Korea. This slow, careful method unlocks layers of warm, comforting flavours:

• Rich cocoa nibs and soft dark-chocolate depth
• Warm peanut brittle and toasted sesame
• Subtle threads of caramel, malt and vanilla
• A rounded, earthy warmth that lingers gracefully

Expect an incredibly smooth and balanced cup, with a roasted sweetness and a long, clean finish. Korean black teas are known for elegance over intensity — WOORI sits perfectly in that space: refined but quietly bold.

THE ORIGIN — Hadong, Mount Jiri

WOORI comes from one of Korea’s most picturesque and historically rich tea regions.
Hadong, at the foothills of Mount Jiri, is home to some of the country’s oldest wild tea bushes. While the area is famous for green tea, black tea like WOORI is a newer expression — one that’s quickly becoming globally respected.

This tea reflects that evolution: a modern Korean black tea crafted with ancient methods and exceptional precision.

PROCESSING — Hand-Crafted with Korean Knowledge

Woori’s signature flavour comes from a precise balance of traditional Korean methods: tender spring leaves, a slow double-oxidation, and an intense final roast. These steps unlock deep cocoa, caramel and roasted-nut notes, giving the tea its elegant, layered complexity.

1. Early Spring Harvest

Hand-picked in late April / early May, when buds are tender and rich in natural sweetness.

2. Double Oxidation

A prolonged two-stage oxidation, initiated by cool, early-morning dew.
This deepens complexity and builds the chocolate–nut spectrum.

3. Vigorous Roasting

A finishing roast that caramelises the leaf’s natural sugars and adds warm sesame and malt notes.

4. Hand-Finishing

Leaves are shaped, sorted and refined entirely by hand — preserving integrity, aroma and flavour.

This meticulous approach gives WOORI an exceptional ability to steep up to five times, each infusion rich and expressive.

BREWING GUIDE

 Leaf: 1.5 tsp (approx. 2–3 g)
Water: 250 ml
Temperature: 85–90 °C
First Steep: 2.5–3 minutes
Subsequent Steeps: 20–30 seconds longer each time
Infusions: Up to 5

For a softer, sweeter profile: brew at 80–85 °C.
For deeper cocoa–roast intensity: brew at 90–95 °C.

Cold brew (12–16 hours) gives an incredibly smooth, chocolate-toffee sweetness.