These high-grade black tea leaves are fermented through an intense oxidation process.

This gives the tea its refined, smooth, smoky flavour and strong sweet taste to finish.

Tasting Notes

Dark Chocolate, Sweet Apple

Naming

Hadong Black is a partially oxidised tea that originates from Hadong, South Korea. Although we have named it 'black' tea, its original name is Balhyocha, meaning fermented tea. Despite the name, most Balhyocha leaves are not fermented and are made using a similar process to black teas (some farms may use the fermentation process, however). While other black teas are fully oxidised, giving the leaves the black colour, Balhyocha leaves are often partially oxidised to varying degrees. Each farm has its own unique recipe, with some farms fully oxidising the tea leaves.

Our black teas have been named after the region they are from, as there is a distinct difference in flavour between black teas from Hadong and Boseong (read more here).

 

Brewing instructions

2.5g of tea
200ml water at 90 degrees
1.5-2 mins
up to 3 infusions


About the tea farm

Jukro Tea
Jukro Tea's teas have been a pride of Hadong. Their green teas have won multiple awards and are sought after by collectors and connoisseurs across the world. be-oom introduces their finest black, blended teas as well as tisanes

Why drink it?

It's perfect for those invigorating moments you take to boost your energy levels and warm your body.