Sip the Seasons: A Comparative Korean Tea Tasting at Teance
Roots & Rituals invites you to an afternoon of discovery at Teance Fine Teas. Whether you’ve joined us before or are tasting with us for the first time, this is your chance to experience Korean tea like never before.
We’ll pour five distinct Korean teas, guiding you through a side-by-side comparison of the 2024 harvests and the fresh 2025 harvests. Notice how the climate, soil, and care of a single year can transform the flavor, aroma, and character of a tea.
Limited seats available. Reserve your spot and take part in this journey. Non-Refundable!
What to Expect
- Guided tasting of five single-origin Korean teas
- Direct comparison of 2024 and 2025 harvests
- Stories from the farms and traditions behind each tea
- Space to share your impressions with fellow tea drinkers
Bring the Harvest Home
Our 2025 teas will be available for purchase onsite, and you can also order them online at www.roots-and-rituals.com.
Join us to taste, reflect, and celebrate the living heritage of Korean tea. Each cup tells the story of a season—come share it with us.
About the Host
Tsering Alleyne is the founder of Roots & Rituals, a tea company dedicated to sharing the heritage of Korean tea with the world. His journey began with a personal shift from coffee to tea, leading him to explore the rich tea traditions of Korea and Japan. Inspired by the craftsmanship of small farmers and the depth of Korean tea culture, Tsering has partnered directly with growers to bring single-origin teas to the U.S. Through tastings, storytelling, and intentional experiences, he aims to support rural farming communities while reintroducing Korean tea as a living tradition to new audiences.
The Teas:
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Chrysanthemum Joonjak (국화 준작) – A rare, floral blend of summer-harvested green tea and wild chrysanthemum blossoms. Soft and honeyed, with soothing aromatics, this tea bridges the world of green tea and gentle herbal infusions.
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Woojeon (우전) – The prized first flush of spring, picked before the monsoon rains. With bright vegetal notes, oceanic undertones, and a buttery finish, Woojeon captures the delicacy of early Korean spring.
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Sejak (세작) – Harvested just after Woojeon, Sejak balances freshness with depth. Nutty and round, it offers a smooth umami finish—an elegant reflection of Korea’s unique tea-making techniques.
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Hong Cha (홍차) – Korea’s take on black tea is unexpectedly smooth, with natural sweetness and notes of cacao, dried fruit, and spice. A refined red tea that offers warmth and quiet complexity.
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Chong Tae Jeon (청태전) – A living relic from the Goryeo Dynasty, this rare post-fermented tea was created by buddhist monks, used as money, and has been brought back after 1000 years of not being produced. Earthy, piney, and gently sweet, it deepens with each steep—offering a dynamic and evolving experience across multiple infusions.
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.
