These leaves can brew tea 3-4 times.

The Experience
“Spring water cries out in a rocky valley; pine trees echo when wind is coming. I drank a cup of tea and watched the flowing and stillness. Quietly and naturally I seemed to forget the return of time.” Cho Ui (1786-1866). Mellow and perfectly balanced, this delicate tea evokes both movement and concentration. Sip well below boiling point whenever you want to experience superb green tea.

Well Being
The meandering Seomjingang River and the breeze from the South Sea nurture the mountainous soils of Mount Jiri. For centuries, Korean monks have sought green tea from this pristine land to clear the mind, soothe the senses... and perhaps provide a window to enlightenment.

Tea Master Kim Shin Ho
Master Kim Shin Ho’s story is linked with the monks and scholars who, for centuries, preserved tea culture in the mountains of South Korea’s most rugged province. He is considered one of the pillars of the re-birth of Korean tea in the late 20th century and a teacher to a vast number of young producers in the area. When he is not making poetry in the form of tea, he carves wood, practices traditional calligraphy or goes fishing in nearby streams.

Tips for a multi-sensorial tea experience
Pre-warm a 250ml tea-pot and cups with hot water; empty the pot. Place 2g to 3g of tea in the pot. Gently pour on water, which is between 65°C and 70°C, and allow 90 seconds to brew. Serve the tea, using a strainer if needed, in the pre-heated cups, pouring up to the last drop.

One more infusion can be made adding plum blossoms, yielding an amazing floral bouquet over fresh notes of green tea.