Green
Korean green
Korean green teas are organized by harvest timing rather than processing style: Ujeon (before Grain Rain) is the most prized and delicate; Sejak (around Grain Rain) is the most widely recognized; Jungjak and Daejak are coarser and bolder later picks. Processing resembles Chinese pan-firing more than Japanese steaming, producing a mellow, roasty character that sits clearly between the Chinese and Japanese poles without being a copy of either. The tradition is concentrated in South Jeolla province, particularly around Boseong and Hadong.
Korean green is sorted by when it's picked rather than how it's made, and the earliest, most delicate leaves are the prize. It lands in a lovely middle ground, mellow and a touch roasty, neither Chinese nor Japanese, and very much its own quiet self.