Roots & Rituals Tea Tasting: A Journey into the Soul of Korean Tea
March 15th | Two Sessions: 11:00 AM – 12:30 PM & 1:00 PM – 2:30 PM
(8 seats per session)
Limited seats available. Reserve your spot and take part in this journey.
Non-Refundable!
My personal (Tsering Alleyne) journey towards wellness led me on a path of discovery with Korean tea. As I followed my genuine curiosity and excitement about tea I learned that although tea had been grown in Korea for over a thousand years, it is little known globally and at risk due to an aging farming population. It was a moment of clarity: Korean tea, with its rich heritage and unparalleled craftsmanship, deserved to be shared with the world.
This tasting is an invitation into that journey. Together, we’ll explore five hand-picked, organically grown Korean teas, each carrying a story of tradition, resilience, and artistry.
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Chrysanthemum Joonjak (국화 준작) – A rare and floral twist on traditional Joonjak, this tea blends handpicked summer leaves with wild chrysanthemum blossoms. The result is a honeyed, floral cup with soothing aromatics, bridging the worlds of tea and herbal infusions.
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Woojeon (우전) – The first flush of spring, harvested before April rains, Woojeon is delicate yet full of energy. With bright vegetal notes, buttery sweetness, and a hint of ocean breeze, it captures the essence of Korea’s early spring.
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Sejak (세작) – Picked slightly later in the season, Sejak offers a balance of fresh green flavors with a deeper, nuttier profile. Its smooth umami finish reflects Korea’s unique tea processing techniques, setting it apart from other green teas.
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Hong Cha (홍차) – Unlike the bold black teas of China or India, Korean Hong Cha is smooth, subtly sweet, and naturally honeyed. This artisan-crafted red tea carries notes of dried fruit, malt, and cacao, making it a perfect introduction to Korea’s evolving tea traditions.
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Chong Tae Jeon (청태전) – Korea’s only post-fermented tea, dating back to the Goryeo Dynasty, Chong Tae Jeon is a compressed disc-shaped tea once gifted to royalty. With deep, earthy notes of pine, aged wood, and a lingering sweetness, it evolves beautifully over multiple infusions, offering a glimpse into Korea’s ancient tea culture.
Tea is more than a drink—it is an experience, a ritual, a way to slow down and connect. I invite you to join me in rediscovering Korean tea, to taste its history, and to become part of the movement bringing it to the world.
