Kim Sang-min
CEO of Seomjindawon, Environmental Impact Assessment Senior Engineer
Introduction
I specialize in plant taxonomy. I apply botanical knowledge to the tea-making process. To highlight the unique characteristics of Korean tea leaves, which are rich in amino acids, I have developed tea processing methods that utilize the Maillard reaction and Gamransu brewing, aiming to accentuate our tea's distinct qualities.
Highlights
CEO, Seomjindawon
Expert Advisor, Jeonnam Green Korea United
Expert Advisor, Korea Forest Rehabilitation & Technology Association
Researcher, Vegetation Sector for the National Ecological Survey, Ministry of Environment
Researcher, Abies koreana Population Vegetation Survey, National Park Research Institute
Senior Engineer, Environmental Impact Assessment Natural Environment Sector
Feelings While Doing This Work
I experience a spectrum of emotions that one can feel in life: joy, happiness, satisfaction, and sometimes even anger. I believe that the person enjoying the tea is special, rather than the tea itself. Therefore, I think it's crucial to focus more on people. This is why Seomjindawon produces tea based on the 'CheonJiIn' concept.
CheonJiIn: Heaven, Earth, Person
Green teas and White teas are likened to Heaven.
Reddish teas like Black teas and Dark teas are likened to Earth.
And the person drinking the tea is at the center of it all.
Through Seomjindawon's tea, formed by heaven and earth, and with the person drinking it at its core, I hope we can create diverse, joyful, happy, and healthy communities.
Interview
Q. Please introduce Seomjindawon and its teas.
Our Seomjindawon is situated by the beautiful Seomjin River, and thus, we adopted "Seomjin" as our name, a shortened form of the river's name. Established here 21 years ago, we primarily produce the three main types of tea: Green Tea, Black Tea, and White Tea. We also produce a special dark tea called Seomjinheungmilhong.
Korean tea leaves are characterized by a high amino acid content, which imparts an umami flavor and sweetness, rather than high levels of polyphenols that are primarily responsible for aroma. (We use a traditional "nine steaming, nine roasting" method, the Maillard reaction through heat treatment, and distinctive raw material production.)
Our tea-making methods at Seomjindawon are designed to maximize the amino acid flavors unique to Korean tea leaves. Therefore, our teas are known for their taste rather than their aroma. Such flavorful tea nourishes our bodies and helps relieve fatigue.
Our Green Tea, made using the "nine steaming, nine roasting" method, boasts a rich umami flavor. The Black Tea is heat-treated to promote the Maillard reaction, a process that gives it a notably high sweetness. Our White Tea is produced in both spring and autumn, offering its distinctive sweet and fruity notes.
Seomjindawon's teas are naturally sweet. Therefore, it is best to pair them with dishes that are not overly sweet, spicy, or salty, to preserve their true flavor.
Q. What is nature to you?
I believe that I am also a part of nature, an entity that lives and moves within nature's ecosystem. Therefore, I feel it is my role to contribute to making that ecosystem healthier.
Q. Do you have anything to say to those who will encounter Seomjindawon tea at Solhyangjae?
I believe tea culture stands at the pinnacle of enjoyment among various cultural aspects of society. A culture of enjoyment refers to activities where individuals and communities directly experience and relish diverse cultural assets such as art, culture, and history, as well as the cultural environment itself. Recently, it has expanded to include various participants, such as local residents, youth, and the culturally underserved, experiencing culture in their daily lives to improve their quality of life. I hope that the lives of all who enjoy this tea become happier.
Inquire about collaboration
Kim Sang-min
CEO of Seomjindawon, Environmental Impact Assessment Senior Engineer
Introduction
I specialize in plant taxonomy. I apply botanical knowledge to the tea-making process. To highlight the unique characteristics of Korean tea leaves, which are rich in amino acids, I have developed tea processing methods that utilize the Maillard reaction and Gamransu brewing, aiming to accentuate our tea's distinct qualities.
Highlights
CEO, Seomjindawon
Expert Advisor, Jeonnam Green Korea United
Expert Advisor, Korea Forest Rehabilitation & Technology Association
Researcher, Vegetation Sector for the National Ecological Survey, Ministry of Environment
Researcher, Abies koreana Population Vegetation Survey, National Park Research Institute
Senior Engineer, Environmental Impact Assessment Natural Environment Sector
Feelings While Doing This Work
I experience a spectrum of emotions that one can feel in life: joy, happiness, satisfaction, and sometimes even anger. I believe that the person enjoying the tea is special, rather than the tea itself. Therefore, I think it's crucial to focus more on people. This is why Seomjindawon produces tea based on the 'CheonJiIn' concept.
CheonJiIn: Heaven, Earth, Person
Green teas and White teas are likened to Heaven.
Reddish teas like Black teas and Dark teas are likened to Earth.
And the person drinking the tea is at the center of it all.
Through Seomjindawon's tea, formed by heaven and earth, and with the person drinking it at its core, I hope we can create diverse, joyful, happy, and healthy communities.
Interview
Q. Please introduce Seomjindawon and its teas.
Our Seomjindawon is situated by the beautiful Seomjin River, and thus, we adopted "Seomjin" as our name, a shortened form of the river's name. Established here 21 years ago, we primarily produce the three main types of tea: Green Tea, Black Tea, and White Tea. We also produce a special dark tea called Seomjinheungmilhong.
Korean tea leaves are characterized by a high amino acid content, which imparts an umami flavor and sweetness, rather than high levels of polyphenols that are primarily responsible for aroma. (We use a traditional "nine steaming, nine roasting" method, the Maillard reaction through heat treatment, and distinctive raw material production.)
Our tea-making methods at Seomjindawon are designed to maximize the amino acid flavors unique to Korean tea leaves. Therefore, our teas are known for their taste rather than their aroma. Such flavorful tea nourishes our bodies and helps relieve fatigue.
Our Green Tea, made using the "nine steaming, nine roasting" method, boasts a rich umami flavor. The Black Tea is heat-treated to promote the Maillard reaction, a process that gives it a notably high sweetness. Our White Tea is produced in both spring and autumn, offering its distinctive sweet and fruity notes.
Seomjindawon's teas are naturally sweet. Therefore, it is best to pair them with dishes that are not overly sweet, spicy, or salty, to preserve their true flavor.
Q. What is nature to you?
I believe that I am also a part of nature, an entity that lives and moves within nature's ecosystem. Therefore, I feel it is my role to contribute to making that ecosystem healthier.
Q. Do you have anything to say to those who will encounter Seomjindawon tea at Solhyangjae?
I believe tea culture stands at the pinnacle of enjoyment among various cultural aspects of society. A culture of enjoyment refers to activities where individuals and communities directly experience and relish diverse cultural assets such as art, culture, and history, as well as the cultural environment itself. Recently, it has expanded to include various participants, such as local residents, youth, and the culturally underserved, experiencing culture in their daily lives to improve their quality of life. I hope that the lives of all who enjoy this tea become happier.
Inquire about collaboration