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[Ilsang Dawan] Master’s Handmade Traditional Tea Collection (8 Varieties)
Korea’s finest spring green teas
[Ilsang Dawan] Master’s Handmade Traditional Tea Collection (8 Varieties)
Korean Artisan Green Tea Collection (Hadong, Mt. Jirisan). This is not just a set of teas—it is a guided experience through the Korean spring harvest.
Grown in Hadong on the slopes of Mt. Jirisan, Korea’s most renowned tea region, each tea in this collection is defined by when it was harvested. Just days apart, these harvests produce noticeably different aromas, textures, and depth in the cup.
All green teas are hand-picked in small batches and traditionally pan-fired ( rather than steaming like Japanese green tea), preserving their natural sweetness, clarity, and refined character.
Why This Collection Stands Out
- Experience multiple grades of Korean green tea
- Harvested across different spring windows for distinct flavor profiles
- Crafted using traditional pan-firing methods, rather than steaming like Japanese green tea
- Sourced directly from Hadong, Mt. Jirisan (South Korea)
Green Tea Lineup (Korea)
| Tea | Harvest | Character |
|---|---|---|
| 1. Byeok So Ryeong (Supreme Ujeon) | ~April 7-11 | Extremely delicate, refined, and fresh |
| 2. Cheon Ha Chun (First Flush Ujeon) | ~April 12-16 | Smooth, naturally sweet, and soft |
| 3. Ujeon (Special Flush) | ~April 17-20 | Balanced, clean, and aromatic |
| 4. Cheon Go Hyang (Lightly Fermented Ujeon) | ~April 19~21 | Lightly fermented. Floral, smooth, and slightly deeper |
| 5. Jakseol (Mid-Spring Tea) | ~April 22~26 | Fresh, clean, with a deeper, lingering aroma |
| 6. Jukro (Late-Spring Tea) | ~April 27~29 | Richer, rounder, and more full-bodied |
How the Teas Progress
Think of this collection as a progression through spring:
- Early harvest (Ujeon) → lighter, sweeter, more delicate
- Mid harvest → more balance and structure
- Later harvest (Jakseol, Jukro) → deeper aroma, fuller body
Each tea reflects just a few days of difference in harvest timing—but in the cup, the difference is immediately noticeable.
Additional Premium Teas
7. Korean Pine Mushroom Tea (Korea) - A rare, savory tea made from wild pine mushrooms harvested in the forests of Mt. Jirisan. Rich in natural umami, it delivers a deep, earthy infusion with a clean, lingering finish.
8. Vintage Pu-er Tea (China, 2016) - Sourced from high-altitude tea trees in Yunnan, China, this aged tea offers a smooth, mellow body with earthy depth and subtle sweetness developed over time.
Origin: All green teas and pine mushroom tea are sourced from Korea (Hadong, Mt. Jirisan). Only the vintage Pu-er tea is sourced from Yunnan, China.
Brewing Notes: Use approximately 200ml of water per serving at 70–80°C (158–176°F). Steep for 2–3 minutes.
Note: These teas can be re-brewed 2–3 times, with each infusion revealing different layers of aroma and flavor.
This collection offers a rare opportunity to experience how harvest timing shapes tea. From the delicate clarity of early Ujeon to the fuller, more developed character of Jakseol and Jukro, each tea presents a distinct expression of Korean craftsmanship.
Product Highlights
- Hand-picked artisan green teas from Hadong, on the slopes of Mt. Jirisan (South Korea)
- Traditionally pan-fired for a clean, aromatic, and refined cup
- Select from multiple harvest styles, from delicate early Ujeon to fuller-bodied Jakseol
- A great way to experience how harvest timing changes flavor, body, and aroma
- Makes a great premium gift for friends, colleagues, or event guests.
[Ilsang Dawan] Master's Traditional Hand Made Tea
Teas harvested earlier in the season have smaller, more tender leaves and are considered higher grade.
Each tea is carefully categorized based on its harvest timing to preserve its unique flavor profile.
Harvest Timeline & Grades
Early April (First Harvest)
1. BYEOK SO RYEONG (Supreme Ujeon)
2. CHEON HA CHUN (First Flush Ujeon)
April 10
3. UJEON (Special Flush)
April 20
4. CHEON GO HYANG (Lightly Fermented Ujeon)
April 30
5. JAKSEOL (Mid-Spring Tea)
Early May
6. JUKRO (Late-Spring Tea)
Key Insight
Earlier harvests yield more delicate, complex flavors, while later harvests produce fuller-bodied, more robust teas.
Listed below in order of harvest timing (from early April to late May)
1. BYEOK SO RYEONG - Supreme Ujeon (벽소령 특우전)
1. BYEOK SO RYEONG - Supreme Ujeon (벽소령 특우전)
Byeok So Ryeong Special Ujeon is an early spring green tea harvested in the pristine valleys of Mt. Jirisan. Made from the first tender buds of the season, each leaf is carefully hand-picked and traditionally pan-fired to preserve its delicate aroma and clarity.
Crafted to the Ilchang Ilgi standard (one bud, one young leaf), this tea represents the highest grade of early-harvest Korean green tea.
Recipient of a Gold Award at prestigious international tea competitions.
Type: Green Tea (Loose Leaf)
Net Weight: 30g
Base: Green Tea (100% Pesticide-Free)
Plucking Date: Apr 7-11 (first pick of the season)
Leaf Grade: Ilchang Ilgi (一槍一旗) — the finest pluck of one bud and one tender leaf, selected at peak freshness before full unfurling.
Directions:
2g | 70~80°C | 1-2 min
Use about 2g of tea per person, steep in 70–80°C water for 1–2 minutes. Can re-brew 2–3 times.
2. CHEON HA CHUN First-Flush Ujeon (천하춘 첫물우전)
2. CHEON HA CHUN First-Flush Ujeon (천하춘 첫물우전)
Cheon Ha Chun First-Flush Ujeon is an early spring green tea harvested just before the peak Ujeon season. Made from tender young leaves picked in early April, it offers a softer, sweeter profile compared to later harvests.
This specific tea is inspired by the green tea that Choi Seonsa—the “Saint of Tea” of the Joseon Dynasty—presented to Chusa Kim Jeong-hui. It has also been awarded the Gold Prize at international tea competitions.
It offers a rich, refined umami with a smooth texture and a delicate, lingering aroma.
Type: Green Tea (Loose Leaf)
Net Weight: 30g
Base: Green Tea (100% Pesticide-Free, Grown in South Korea)
Plucking Date: Apr 12-16
Tasting Notes: Naturally sweet, smooth, and delicately aromatic
Directions:
2g | 70~80°C | 1-2 min
Use about 2g of tea per person, steep in 70–80°C water for 1–2 minutes. Can re-brew 2–3 times.
3. UJEON Special Flush (우전 특급 녹차)
3. UJEON Special Flush (우전 특급 녹차)
Ujeon Premium Green Tea is harvested at the peak of the early spring season, just before 'Gok-u 곡우' (Grain Rain, around April 20), when the tea leaves are at their most vibrant.
Crafted from select Ilchang Ilgi (one bud, one young leaf), leaves, this tea embodies the “Three Perfections” (三絶)—a harmonious expression of color, aroma, and taste—revealing a delicate fragrance and an elegant, silky finish.
Type: Green Tea (Loose Leaf)
Net Weight: 30g
Base: Green Tea (100% Pesticide-Free, Grown in South Korea)
Plucking Date: Apr 17-20
Tasting Notes: Elegant balance of color, aroma, and flavor (“Three Perfections”) – the three qualities of tea, with a gentle, smooth taste
Directions:
2g | 70~80°C | 1-2 min
Use about 2g of tea per person, steep in 70–80°C water for 1–2 minutes. Can re-brew 2–3 times.
4. CHEON GO HYANG Lightly Fermented Ujeon (우전발효 천고향)
4. CHEON GO HYANG Lightly Fermented Ujeon (우전발효 천고향)
Made from carefully hand-picked early spring tea leaves harvested before Gok-u (Grain Rain), this tea undergoes a gentle fermentation process using traditional methods passed down in Hadong.
This tea has a clear reddish-yellow color, and it delivers a soft and colorful taste - without the bitterness typical of green tea.
Type: Fermented Green Tea (Loose Leaf)
Net Weight: 30g
Base: Green Tea (100% Pesticide-Free, Grown in South Korea)
Plucking Date: April 19 – 21
Tasting Notes: Clear, reddish-golden liquor with a smooth body and a soft, fragrant green tea character
Directions:
2g | 70~80°C | 1-2 min
Use about 2g of tea per person, steep in 70–80°C water for 1–2 minutes. Can re-brew 2–3 times.
5. JAKSEOL Mid-Spring Tea (작설 특급 녹차)
5. Jakseol Mid-Spring Tea (작설 특급 녹차)
Made from small, slender tea leaves of Mt. Jirisan—shaped like a sparrow’s tongue (“Jakseol”).
These tender leaves are carefully hand-picked around the Gok-u (Grain Rain) season and crafted using traditional pan-firing methods.
It offers a refreshing taste with a deep, rich aroma.
Type: Green Tea (Loose Leaf)
Net Weight: 60g
Base: Green Tea (100% Pesticide-Free)
Plucking Date: April 22 – 26
Tasting Notes: Refreshing and clean, with a deep and rich aroma
Directions:
2g | 70~80°C | 1-2 min
Use about 2g of tea per person, steep in 70–80°C water for 1–2 minutes. Can re-brew 2–3 times.
6. JUKRO Late-Spring Tea (죽로)
6. JUKRO Late-Spring Tea (죽로)
Jukro Jungjak Green Tea is harvested later in the spring, when the leaves have matured to develop a deeper, more robust flavor.
Carefully hand-picked and traditionally pan-fired, this tea offers a richer body and a warm, toasty/roasted aroma.
Type: Green Tea (Loose Leaf)
Net Weight: 80g
Base: Green Tea (100% Pesticide-Free, Grown in South Korea)
Plucking Date: April 27 – 29
Tasting Notes: Rich, full-bodied flavor characteristic of mid-season (Jungjak) tea, with a toasty roasted aroma
Directions:
2g | 70~80°C | 1-2 min
Use about 2g of tea per person, steep in 70–80°C water for 1–2 minutes. Can re-brew 2–3 times.
7. Korean Pine Mushroom Tea
7. Pine Mushroom Tea
Crafted from rare autumn-harvest pine mushrooms, this tea captures the deep, earthy essence of the season. Each mushroom is carefully sliced and naturally dried to preserve its rich aroma and refined depth.
Type: Korean Pine Mushroom (Dried Pieces)
Net Weight: 16g
Base: 100% Pine Mushroom (Grown in South Korea)
Plucking Date: Hand-picked in Autumn
Tasting Notes: Rich umami with a deep, grounding aroma
Directions:
Put 5-6 pieces of pine mushrooms (for single serving) in a teapot
Add 200ml of water and steep for about 2-3 minutes.
8. Chinese Vintage Puer Tea (보이소타차)
8. Chinese Vintage Puer Tea (보이소타차)
A tea with a long-standing tradition, made by post-fermenting large-leaf tea grown at elevations above 1,500 meters in the Menghai region of Yunnan, China.
Only clean, carefully selected tea leaves are used—free from off-odors—and traditionally post-fermented to develop a deep, rich pu-erh character.
Note: This pu-erh tea is crafted into mini tuocha—small, individually wrapped portions of compressed tea. Each piece is designed for easy, single-serving brewing, ideal for a quick, satisfying cup after meals.
Type: 100% Pu-er Tea (Grown in China)
Net Weight: 90g
Plucking Date: 2016 Vintage
Tasting Notes: Low bitterness with a smooth, mellow umami flavor.
Directions:
Place 1 mini tuocha into a teapot and add boiling water.
Discard the first infusion immediately (this rinses the tea).
Add 200ml of water and steep for about 1 minute.
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