{"id":259761,"date":"2026-05-08T00:17:44","date_gmt":"2026-05-07T15:17:44","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/05\/08\/discover-the-timeless-tradition-of-korean-tea-a-journey-through-6-generations-in-hadong\/"},"modified":"2026-05-08T00:17:45","modified_gmt":"2026-05-07T15:17:45","slug":"discover-the-timeless-tradition-of-korean-tea-a-journey-through-6-generations-in-hadong","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/beauty\/2026\/05\/08\/discover-the-timeless-tradition-of-korean-tea-a-journey-through-6-generations-in-hadong\/","title":{"rendered":"Discover the Timeless Tradition of Korean Tea: A Journey Through 6 Generations in Hadong"},"content":{"rendered":"

Translation result.<\/p>\n


\n<\/figure>\n

In episode 4 of EBS1\u2019s Korean Journey series, titled Sunlight of My Life, Family, the program profiles Hwang In\u2011su and his wife, Im I\u2011su\u2011young, who carry on a six\u2011generation tradition of handmade tea at a high\u2011altitude tea farm in Hadong, in South Gyeongsang Province, situated about 700 meters above sea level.<\/p>\n

The episode follows the farm\u2019s longtime pickers \u2014 elderly women who have harvested tea together for more than 30 years \u2014 as they offer the season\u2019s first green tea at Chilbulsa Temple and mark a spring in which fieldworkers have become family across generations.<\/p>\n

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\n Promotional still from the \\”Scent of Time Passed Down for Six Generations\\” segment on EBS1’s Korean Journey preview page. \/ Courtesy of EBS1
\n <\/figcaption><\/figure>\n<\/div>\n

‘Korean Journey’ \u2014 Sunlight of My Life, Family, Episode 4: The Scent of Time Passed Down for Six Generations<\/h3>\n

Perched on terraces about 700 meters above sea level, the Hadong tea fields preserve a lineage of hand\u2011crafted tea passed down through multiple generations. Master tea maker Hwang In\u2011su and his wife, Im I\u2011su\u2011young, now run the sixth\u2011generation operation. Hwang\u2019s practiced hands were formed by climbing these slopes and tending the plants since he was eight. As the couple tends the farm, their partnership has deepened into a close, almost familial bond.<\/p>\n

<\/figure>\n

Each spring, other central figures return to the fields: quick\u2011witted women in their 80s who keep their promise to show up and work. After more than three decades of climbing the same paths and picking leaves together, the labor that once bound them has evolved into an affection that transcends blood. As they trade checks on one another\u2019s health and weave those small acts of care into daily routine, the farm has become more than an agricultural site \u2014 it has become a community defined by warmth and mutual reliance.<\/p>\n

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\n
\n Promotional still from the \\”Scent of Time Passed Down for Six Generations\\” segment on EBS1’s Korean Journey preview page. \/ Courtesy of EBS1
\n <\/figcaption><\/figure>\n
<\/div>\n<\/p><\/div>\n<\/div>\n

Spring has arrived again, and the tenderest new shoots have emerged across the terraces. These are the prized April leaves \u2014 harvested during the narrow two\u2011month window when picking is allowed. The leaves undergo meticulous, hands\u2011on processing: careful plucking, pan\u2011firing in a cast\u2011iron cauldron, hand\u2011kneading, and drying. With no machines involved, the work is entirely manual, and from that labor comes a fragrant cup of tea.<\/p>\n

This year\u2019s first green tea, made with particular care, was offered at Chilbulsa Temple to pray for the tea fields\u2019 well\u2011being over the coming year. Through the heat of the pan and the quiet attention at each stage, Hwang, Im, and the veteran pickers reveal the character of Hadong\u2019s tea\u2011farming family. Time and affection have forged a bond here that extends beyond blood and continues to be renewed season after season.<\/p>\n

<\/figure>\n
\n

Tea as time in a cup\u2026 The history and varieties of Korean tea<\/h3>\n<\/div>\n

In Korea, the word cha (\u8336) broadly denotes beverages made by steeping leaves, fruits, roots, or other plant parts. Traditionally, however, cha usually refers to drinks made from the tea plant\u2019s leaves. Green tea, black tea, oolong, and pu\u2011erh all come from the same plant; what distinguishes them is how the leaves are processed and how much they are oxidized. Korea\u2019s tea culture has centered on green tea, and interest in fermented and traditional handmade teas has been rising.<\/p>\n

\n
\n A person drinking tea. AI\u2011generated illustrative image to aid understanding.
\n <\/figcaption><\/figure>\n
<\/div>\n<\/div>\n

Korea\u2019s tea\u2011growing regions cluster along the southern coast and the foothills of Jirisan. Major producing areas include Hadong in South Gyeongsang, Boseong in South Jeolla, and Jeju Island. These regions offer relatively mild average temperatures and a favorable mix of fog and rainfall for tea cultivation. Hadong, in particular, has long been recognized as a center of Korea\u2019s wild tea culture, producing tea for generations under the conditions of the Jirisan foothills.<\/p>\n

Historical records from the Three Kingdoms and Unified Silla periods also attest to Korea\u2019s tea heritage. The Samguk Sagi records that in 828 \u2014 the third year of King Heungdeok of Silla \u2014 tea seeds brought from Tang China were planted on Jirisan. Tea culture expanded during the Goryeo era alongside Buddhism and persisted through the Joseon period within Confucian tea rituals and daily life.<\/p>\n

One defining characteristic of Korean tea is the pan\u2011firing method. Pan\u2011fired tea \u2014 made by heating leaves in a pot or cauldron to stop oxidation \u2014 contrasts with the steaming method common in Japanese green tea production. Pan\u2011firing often yields a roasted, mellow aroma. In traditional handmade teas, most steps \u2014 from plucking to pan\u2011firing, kneading, and drying \u2014 remain manual.<\/p>\n

Tea quality and names also depend on harvest timing. The earliest spring leaves are called ujeon (\u96e8\u524d), meaning harvested before the Grain Rain period; they are scarce and prized for their delicate aroma. Later harvests are categorized as sejak, jungjak, daejak, and so on. Younger leaves typically produce a softer, more nuanced flavor.<\/p>\n

Korea produces a range of teas by oxidation level: minimally oxidized green tea, partially oxidized semi\u2011fermented teas, and fully oxidized black teas. Recently, producers have been developing Korean\u2011style fermented teas using traditional fermentation techniques. Still, green tea remains the most widely consumed variety domestically.<\/p>\n

EBS\u2019s Korean Journey, a long\u2011running documentary capturing lives and landscapes across the country<\/h3>\n
\n Representative image for the 855th episode, Sunlight of My Life, Family, from the EBS1 ‘Korean Journey’ preview page. \/ Courtesy of EBS1
\n <\/figcaption><\/figure>\n
<\/div>\n

EBS1\u2019s Korean Journey has earned steady popularity since its debut in August 2009. The long\u2011running documentary travels to mountains, seas, towns, and alleys across the country to document seasonal landscapes, local cultures, and the daily lives of the people who live there.<\/p>\n

The program frames each theme as a five\u2011part series, with episodes of roughly 30 minutes. It captures regional lifestyles and sensibilities with a calm, observant eye.<\/p>\n

Rather than relying on sensationalism or contrived staging, Korean Journey seeks to preserve the natural atmosphere of each location. The series combines restrained narration with on\u2011site encounters to convey people, places, and regional character in a straightforward, respectful manner.<\/p>\n

The show spotlights a wide array of settings: mountain hamlets, fishing villages, farmlands, island communities, and urban neighborhoods and workplaces. Through that range, it introduces viewers to landscapes and lives they might not otherwise see and highlights each area\u2019s distinct cultural flavor.<\/p>\n

Korean Journey currently airs regularly on EBS 1TV. Each week it presents new themes and locations, continuing its portrait of places and people around the country.<\/p>\n

Korean Journey broadcasts Monday through Friday at 9:35 p.m. For broadcast details, see the EBS1 Korean Journey preview page.<\/p>\n

\u203b We state that this article was written without compensation.<\/strong>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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