Jeong so-am
CEO of Soamcha, Chatipmasul, Dao Agricultural Cooperative Corporation, Ministry of Agriculture, Food and Rural Affairs New Knowledge Farmer No. 399
Introduction
Hello, I am Jeong So-am, the representative of Soamcha, Chatipmasul, and Dao Agricultural Cooperative Corporation, cultivating tea in Hwagae, Jirisan, and sharing stories through it
Tea is not a new material to me; it is more like an everyday companion I have lived alongside I consider myself not as "making" tea, but rather following the natural flow of tea trees that grow with a different character each year, and sharing their harvest
Soamcha is based on wild tea from the Jirisan foothills, using traditional hand-roasting and iron cauldron methods Chatipmasul is the name given to ensure these teas can be enjoyed effortlessly in daily life, and Dao Agricultural Cooperative Corporation is an organization dedicated to handling the entire tea plant—leaves, flowers, and seeds—from agricultural and culinary perspectives
Reflecting on my time with tea, I have authored two books, 『Chasin』 and 『Jaeksarhakgaeron』 These books are less about offering theories or answers about tea, and more a record of my experiences and thoughts cultivated through making and drinking tea in Hwagae, Jirisan In particular, 『Jaeksarhakgaeron』 documents how Jaeksal, a traditional black tea from the Hwagae region, has been sustained within its specific environment and daily life
For me, tea is not something that can be quickly defined
Even tea leaves from the same tree exhibit entirely different flavors and aromas depending on the year's climate, harvest season, and processing methods This is why I always leave a little room for explanation when introducing tea I believe that the process of understanding and accepting tea at one's own pace is also part of the tea experience
What I value most is that tea does not impose itself too much I believe tea can be conveyed sufficiently without many words I aspire to create and preserve moments where a cup of tea is quietly placed, and individual stories flow naturally in its presence—moments that linger long after
Highlights
Ministry of Agriculture, Food and Rural Affairs New Knowledge Farmer No 399
CEO, Dao Agricultural Cooperative Corporation
CEO, Soamcha
CEO, Chatipmasul
Author of 『Chasin』
Author of 『Jaeksarhakgaeron』
Developer of tea plant by-products and expanded food products such as tea seed oil, tea flower wine, and tea bean tea
Feelings While Doing This Work
Working with tea is challenging because one can never expect the same results, which is why it becomes a lifelong pursuit The condition of the tea leaves varies each year, and even with the same method, the tea's character changes I consider accepting these differences to be part of this work
Moreover, through this work, I often feel a responsibility to preserve the flow of Korea's tea culture I see my role more as organizing and passing on existing traditions and memories rather than creating something entirely new
Instead of making quick judgments or conclusions, I continue this work by observing the tea's flow, even if it takes longer, understanding the tea, and simultaneously paving the way for our tea culture to continue into the future
Interview
Q. Please introduce the tea that can be found at Solhyangjae Hanok
The product we are introducing with Greenear is Yuja Jaeksal
Yuja Jaeksal is a tea made by combining Jaeksal, a traditional black tea, with wild pears and quince from Jirisan, all placed inside a native citron (yuja) grown in the sea breeze of Namhae It is a blend designed for the distinct qualities of each ingredient to naturally harmonize rather than for any single ingredient to dominate
The process of hollowing out the citron and filling it with ingredients is entirely handcrafted Elders in the Hwagae region of Hadong, Gyeongsangnam-do, gather to scoop out the citron pulp, then carefully place Jaeksal tea leaves (from tea trees cultivated in wild tea conservation areas), wild pears, and quince Sometimes the citron skin tears due to the firmness of the quince, or bursts from being overfilled, but instead of reducing the ingredient ratio, we painstakingly mend and finish it
Once completed, the Yuja Jaeksal is naturally dried for a long time in a cool place This is a tea that requires both time and careful handling, as its condition must be constantly monitored to prevent the citron skin from cracking during drying While its appearance might seem rustic, the aroma and flavor contained within are distinct
For Yuja Jaeksal, one piece is used per 2 liters of water It can be brewed hot or cold-steeped, and one piece can be replenished with water multiple times over 2-3 days While the flavor and aroma gradually lighten over time, I believe this process is also part of the tea's essence
Yuja Jaeksal is not a tea conceived to create something new; rather, it is a tea that reorganizes and brings forth long-standing methods and memories from the past
In Hwagaegol, the tradition of brewing citron, wild pear, quince, and tea leaves together has naturally continued for a long time Even without a special name, it was a tea that each household prepared in its own way when the seasons changed or they felt unwell The origin of Yuja Jaeksal is not far from this tradition
Jaeksal, a traditional black tea, is in the same vein Jaeksal is made from wild tea in the Hwagae region, and its character varies each year according to the climate and the condition of the tea leaves Rather than maintaining a consistent taste, it tends to embody the conditions of that particular year Yuja Jaeksal is the result of combining citron, wild pear, and quince with the essence of Jaeksal to form a single tea
The production method also avoids minimizing manual labor as much as possible From hollowing out the citron to filling it with ingredients and drying it, most steps are done by hand While not strictly necessary for efficiency, this method is the best way to meticulously monitor the condition of the ingredients Even if a citron bursts or tears, we re-work it rather than reduce the ingredients
The name Yuja Jaeksal simply means "Jaeksal inside a citron," rather than attaching any special meaning This is because the background and process of the tea precede its name
Instead of emphasizing specific health benefits, we prioritized the process of handling good ingredients with care A tea that is perhaps homely but honest, refreshing yet not overpowering
I believe it is sufficient if it leaves such an impression.
Q. Is there a reason you chose to introduce your tea at Greenear and Solhyangjae?
I felt that Greenear has consistently pursued a method of translating Korean seasons, nature, and local contexts into experiences I've always believed that the experience of tea, when placed in its setting, is more important than mere explanation or information, so this direction aligned well
In this collaboration, we hoped for the tea to quietly permeate the space and time created by Greenear, rather than merely being consumed as a product Within Greenear's perspective of respecting nature and the seasons, I believed Yuja Jaeksal could be placed seamlessly, which led to our partnership
Q. Do you have a message for those who will encounter Soamcha?
It is perfectly fine if you don't know much about tea Rather than striving to fully understand each cup you drink, I encourage you to simply linger in that moment Tea never tastes exactly the same, and it feels different depending on the drinker's state If you accept these variations not as flaws but as a natural flow, I believe that in itself is a meaningful encounter Please feel free to drink without pressure, reduce conversation if you wish, and experience this space at your own pace
The tea will quietly be by your side.
Inquire about collaboration
Jeong so-am
CEO of Soamcha, Chatipmasul, Dao Agricultural Cooperative Corporation, Ministry of Agriculture, Food and Rural Affairs New Knowledge Farmer No. 399
Introduction
Hello, I am Jeong So-am, the representative of Soamcha, Chatipmasul, and Dao Agricultural Cooperative Corporation, cultivating tea in Hwagae, Jirisan, and sharing stories through it
Tea is not a new material to me; it is more like an everyday companion I have lived alongside I consider myself not as "making" tea, but rather following the natural flow of tea trees that grow with a different character each year, and sharing their harvest
Soamcha is based on wild tea from the Jirisan foothills, using traditional hand-roasting and iron cauldron methods Chatipmasul is the name given to ensure these teas can be enjoyed effortlessly in daily life, and Dao Agricultural Cooperative Corporation is an organization dedicated to handling the entire tea plant—leaves, flowers, and seeds—from agricultural and culinary perspectives
Reflecting on my time with tea, I have authored two books, 『Chasin』 and 『Jaeksarhakgaeron』 These books are less about offering theories or answers about tea, and more a record of my experiences and thoughts cultivated through making and drinking tea in Hwagae, Jirisan In particular, 『Jaeksarhakgaeron』 documents how Jaeksal, a traditional black tea from the Hwagae region, has been sustained within its specific environment and daily life
For me, tea is not something that can be quickly defined
Even tea leaves from the same tree exhibit entirely different flavors and aromas depending on the year's climate, harvest season, and processing methods This is why I always leave a little room for explanation when introducing tea I believe that the process of understanding and accepting tea at one's own pace is also part of the tea experience
What I value most is that tea does not impose itself too much I believe tea can be conveyed sufficiently without many words I aspire to create and preserve moments where a cup of tea is quietly placed, and individual stories flow naturally in its presence—moments that linger long after
Highlights
Ministry of Agriculture, Food and Rural Affairs New Knowledge Farmer No 399
CEO, Dao Agricultural Cooperative Corporation
CEO, Soamcha
CEO, Chatipmasul
Author of 『Chasin』
Author of 『Jaeksarhakgaeron』
Developer of tea plant by-products and expanded food products such as tea seed oil, tea flower wine, and tea bean tea
Feelings While Doing This Work
Working with tea is challenging because one can never expect the same results, which is why it becomes a lifelong pursuit The condition of the tea leaves varies each year, and even with the same method, the tea's character changes I consider accepting these differences to be part of this work
Moreover, through this work, I often feel a responsibility to preserve the flow of Korea's tea culture I see my role more as organizing and passing on existing traditions and memories rather than creating something entirely new
Instead of making quick judgments or conclusions, I continue this work by observing the tea's flow, even if it takes longer, understanding the tea, and simultaneously paving the way for our tea culture to continue into the future
Interview
Q. Please introduce the tea that can be found at Solhyangjae Hanok
The product we are introducing with Greenear is Yuja Jaeksal
Yuja Jaeksal is a tea made by combining Jaeksal, a traditional black tea, with wild pears and quince from Jirisan, all placed inside a native citron (yuja) grown in the sea breeze of Namhae It is a blend designed for the distinct qualities of each ingredient to naturally harmonize rather than for any single ingredient to dominate
The process of hollowing out the citron and filling it with ingredients is entirely handcrafted Elders in the Hwagae region of Hadong, Gyeongsangnam-do, gather to scoop out the citron pulp, then carefully place Jaeksal tea leaves (from tea trees cultivated in wild tea conservation areas), wild pears, and quince Sometimes the citron skin tears due to the firmness of the quince, or bursts from being overfilled, but instead of reducing the ingredient ratio, we painstakingly mend and finish it
Once completed, the Yuja Jaeksal is naturally dried for a long time in a cool place This is a tea that requires both time and careful handling, as its condition must be constantly monitored to prevent the citron skin from cracking during drying While its appearance might seem rustic, the aroma and flavor contained within are distinct
For Yuja Jaeksal, one piece is used per 2 liters of water It can be brewed hot or cold-steeped, and one piece can be replenished with water multiple times over 2-3 days While the flavor and aroma gradually lighten over time, I believe this process is also part of the tea's essence
Yuja Jaeksal is not a tea conceived to create something new; rather, it is a tea that reorganizes and brings forth long-standing methods and memories from the past
In Hwagaegol, the tradition of brewing citron, wild pear, quince, and tea leaves together has naturally continued for a long time Even without a special name, it was a tea that each household prepared in its own way when the seasons changed or they felt unwell The origin of Yuja Jaeksal is not far from this tradition
Jaeksal, a traditional black tea, is in the same vein Jaeksal is made from wild tea in the Hwagae region, and its character varies each year according to the climate and the condition of the tea leaves Rather than maintaining a consistent taste, it tends to embody the conditions of that particular year Yuja Jaeksal is the result of combining citron, wild pear, and quince with the essence of Jaeksal to form a single tea
The production method also avoids minimizing manual labor as much as possible From hollowing out the citron to filling it with ingredients and drying it, most steps are done by hand While not strictly necessary for efficiency, this method is the best way to meticulously monitor the condition of the ingredients Even if a citron bursts or tears, we re-work it rather than reduce the ingredients
The name Yuja Jaeksal simply means "Jaeksal inside a citron," rather than attaching any special meaning This is because the background and process of the tea precede its name
Instead of emphasizing specific health benefits, we prioritized the process of handling good ingredients with care A tea that is perhaps homely but honest, refreshing yet not overpowering
I believe it is sufficient if it leaves such an impression.
Q. Is there a reason you chose to introduce your tea at Greenear and Solhyangjae?
I felt that Greenear has consistently pursued a method of translating Korean seasons, nature, and local contexts into experiences I've always believed that the experience of tea, when placed in its setting, is more important than mere explanation or information, so this direction aligned well
In this collaboration, we hoped for the tea to quietly permeate the space and time created by Greenear, rather than merely being consumed as a product Within Greenear's perspective of respecting nature and the seasons, I believed Yuja Jaeksal could be placed seamlessly, which led to our partnership
Q. Do you have a message for those who will encounter Soamcha?
It is perfectly fine if you don't know much about tea Rather than striving to fully understand each cup you drink, I encourage you to simply linger in that moment Tea never tastes exactly the same, and it feels different depending on the drinker's state If you accept these variations not as flaws but as a natural flow, I believe that in itself is a meaningful encounter Please feel free to drink without pressure, reduce conversation if you wish, and experience this space at your own pace
The tea will quietly be by your side.
Inquire about collaboration