Cheongcha (청차) translates literally as “blue-green tea”. Its name evokes the broader tradition of partially oxidised teas, often associated with oolong-style processing.
Unlike conventional green tea, which is processed to limit oxidation, lightly oxidised tea allows some chemical changes to take place in the leaf before drying. The degree of oxidation, leaf handling and heating all influence the final aroma, texture and flavour.
In the cup, Cheongcha is described by its delicate floral character and rounded sweetness. White flowers and orchid create an elegant aromatic opening, while ripe pear and honey bring a gentle fruitiness. A soft, creamy impression gives the tea its smooth character, finishing with a clean mineral note.
Its balance makes it a particularly appealing choice for those who enjoy the complexity of partially oxidised tea without the heavier character of a strongly oxidised tea.
