The 24 solar terms of the year, the flow of seasons,
Everything about tea that we meet together

Green tea, black tea, white tea, green tea, breakfast tea...
For those who love and enjoy tea
A practical and beautiful guidebook for tea life!

Discover the 24 solar terms that perfectly capture the seasons and passage of time throughout the year, along with fragrant teas that suit each season.
We have introduced the customs of each season, such as the beginning of spring, the beginning of autumn, the beginning of winter, the winter solstice, etc., which served as milestones in life for people in the past, along with major teas from around the world that go well with them.
The author, a professional tea director with extensive experience studying tea, introduces basic knowledge about tea, including types of tea, tea brewing methods, and tea seasons, in an easy-to-understand format.
In addition, we have included various ways to enjoy tea in a unique way, such as milk tea, iced tea, fruit tea, and tea liqueur recipes for tea lovers.
Discover the beautiful tea time flowing with the seasons of nature through this book.

Like all crops, tea has its season.
It sprouts in spring, grows luxuriantly in summer, blooms and bears fruit in fall, and hibernates in winter.
Due to the nature of tea trees growing in subtropical to tropical climates, there are places where harvesting is possible all year round, but among them, there is a season when the quality is the best.
This is called the season, or 'Quality Season'.
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The beginning of spring is not a time when everyone can tell that spring has begun, but rather a time to prepare for spring.
When we talk about seasonal teas and quality seasonal teas, we usually expect them to be available around March or April, but there are some teas that are in season at the beginning of February, when the seeds of spring are sown, avoiding people's eyes.
Like Nilgiri tea from South India.
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39

It is often said that among all car technicians, the carbon technician is the most highly regarded, as the carbonization process is very difficult and demanding.
To make traditional Tieguanyin, charcoal made from fruit trees such as longan is burned, a bamboo bowl filled with tea is placed on top, and the tea leaves are gently cooked at a low temperature to prevent them from burning.
In addition, in order to evenly distribute the tea, the branches must first be removed, and during the process of applying heat, the volume and weight of the tea are naturally greatly reduced.

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50

The sight of flat, pressed tea leaves slowly rising and unfolding as they absorb water is as enchanting as a flower blooming.
The tea is so thin that it makes you wonder if too few leaves were added or if it was steeped too short, but the fresh and savory scent of steamed vegetables fills your nose, and a clear spring field unfolds above it.
It has a simple charm that comes from the subtle sweetness of fresh tea leaves.
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71

The scent of Jeongsansojong, which is imbued with the smoke from burning Mami pine trees that grow widely in the Muui Mountain and Dongmokchon areas, may feel somewhat strong at first.
But even that is as secretive and alluring as the smell of a poem in broad daylight.
The use of local fuel to infuse the aroma brings to mind the whisky from the Scottish island of Islay, which is distilled by burning peat with a hint of the sea.
However, the aroma is still too foreign to be called tea, so you might not be able to reach for a cup. However, if you muster up the courage to take a sip, you will be surprised by the gentle sweetness that gently coats your mouth.
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133

In Korea, where the first tea of ​​the year is considered important, many people tend to think that the first flush is the most outstanding, but the season when Darjeeling tea's identity is most clearly revealed is the second flush season in summer.
After the first flush harvest and in May, Darjeeling enters a short rest period of about ten to fifteen days.
Then, the second flush season begins again, and the period before the rainy season arrives.
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157

Black tea or not, Jacksall is a lovely tea.
The faint scent of azalea lingers above the refreshing scent of barley fruit warmed by the late summer sun.
It has a deep sweetness like a ripe daebongsi or sun-dried tomato, and its taste is round without any sharp corners, making it good to keep on hand and drink often. It does not become bitter even if you boil it roughly in a kettle.
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172

It is the name of the world's most common black tea that can be found anywhere, but each company makes it with a different recipe, so master tea blenders pour their heart and soul into making it by incorporating their own philosophy on tea.
If you want to know right away what kind of thoughts the company has when selecting and blending tea when you first encounter a tea brand, choose Breakfast Tea.
Because the Breakfast Blend is the heart and identity of the tea brand itself.

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