TeaHQ

Jungjak

The third Korean picking grade, taken in May when the leaf has matured further. It is fuller and more robust than sejak and is what most Koreans actually drink day to day, the earlier grades being priced as luxuries.

Green teaModerate intensityAccessible to appreciateForgiving to brew중작
Brew at 75–85 °CUse 1.5–2.5 g per 100 mlFirst steep 90sWestern brewing (teapot or mug)Full schedule and equipment →

Character

Fuller and grainier than the earlier grades, and the honest everyday Korean green tea.

Flavour
Roasted, Grassy, Vegetal
Aroma
Toasted
Mouthfeel
Medium, Smooth
Complexity
Straightforward
Notes
toasted grain, hay, green vegetable
Aftertaste
Fuller and drier than sejak.

Moderate intensity: noticeable weight or grip, but neither dominates the cup.

Provenance and production

Origin
South Korea
Region
Hadong, Boseong
Oxidation
Unoxidised
Harvest
Spring
Processing
Kill-green (fixation) → Rolling and shaping → Drying

Brewing

No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.

If you like this

Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.

Editorially linked

Someone wrote down why these two belong together. The note below is theirs.

  • Sejak

    Back up the Korean grade ladder. Picking date is the only variable, and it changes body more than it changes flavour.

Similar sensory profile

Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.

  • Kamairicha

    Shares 5 descriptors with Jungjak: roasted, grassy, medium, smooth and toasted.

  • Lu An Gua Pian (Melon Seed)

    Shares 5 descriptors with Jungjak: roasted, grassy, medium, smooth and toasted.

  • Beigang Mao Jian

    Shares 4 descriptors with Jungjak: grassy, medium, smooth and toasted.

  • Genmaicha

    Shares 4 descriptors with Jungjak: roasted, grassy, smooth and toasted.

  • Guricha

    Shares 4 descriptors with Jungjak: vegetal, grassy, medium and smooth.

  • Liu An Gua Pian

    Shares 4 descriptors with Jungjak: roasted, medium, smooth and toasted.

  • Matcha-iri genmaicha

    Shares 4 descriptors with Jungjak: roasted, medium, smooth and toasted.

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