Spring Green Tea and the Pace of the Year

©️Heesum Tea room

Every spring, we make green tea by hand. The moment freshly opened tea leaves rest on our palm, the pace of the year feels decided. That first touch sets how we move through the months ahead. The green tea we make this way is enjoyed slowly until the end of summer, and some of it we choose to save rather than finish.

When winter deepens, we return to that tea and place it in a cup again. During the time it has rested, the tea settles on its own. The flavor becomes quieter and more composed. What remains in a single cup is the memory of seasons and the memory of our hands. Korean green tea carries this sense of time clearly within it.

Our green tea is shaped by pan firing, which brings a clean sweetness and a gentle nutty depth. When we taste beyond Korea, we notice how different methods create different expressions. Chinese green teas vary by region, with leaves shaped intentionally and often brewed in glass so we can watch their movement. Japanese green tea relies on steaming, creating vivid color and a clear umami driven profile.

Although all begin as green tea, the processing method gives each one a distinct character. For those who share our love of green tea, tasting Korean Chinese and Japanese green teas side by side reveals how culture shapes flavor. At Heesum Tea Room, a single cup holds not only the season, but also the way we choose to work with time and tradition.