This curated tasting unveils the most representative Korean teas alongside those garnering increasing attention. Amid a resurgence in Korean tea appreciation, artisans are fusing time-honored practices with crafting methods drawn from neighboring tea traditions. This expansion of techniques enriches the Korean tea catalog, yielding unique compositions of beloved teas like matcha and wulong, each infused with the distinctive notes of Korean terroir.

The selection features skillfully crafted teas from two sustainable micro-gardens. Further north than traditional tea-growing regions, Cheongyang County’s unspoiled landscape and pronounced temperature variations nurture vigorous tea bushes. The Jeju garden, nestled within the Geomunoreum UNESCO site, harnesses Halla Mountain’s microclimate and a biodiverse Gotjawal forest for exceptional tea production.

Studio Ko
3107 W 6th St, Los Angeles, CA 90020

Event Dates
February 28 (Sat) — March 1 (Sun), 2026

Hours
1:00PM — 3:00PM | 4:00PM — 6:00PM

About Jessica

Founder of Omi Tea & Botanicals, Jessica’s pursuit of uncovering Korean tea traditions stems from her deep engagement with East Asian cultures and desire to explore her ethnic heritage. Her academic path ultimately led her to South Korea, where immersion in tea customs unveiled a facet of Korean culture often underrepresented in the world of tea. Inspired by the artistry and depth of Korean tea craftsmanship, Jessica seeks to bridge cultures by sharing what unfolds in her own learning with growing communities of tea enthusiasts.

Omi Tea & Botanicals presents a distinctive collection of carefully selected teas, botanicals, and teaware by partnering directly with farmers and artisans who prioritize sustainability. In Korea, even the finest teas are not easily obtained; OT&B opens a unique glimpse into Korean tea culture.

“Omi” in Korean refers to the five basic tastes: sweet, salty, sour, bitter, and savory. A truly fine cup of tea does not isolate these flavors but orchestrates them, creating something layered and alive. The concept is not confined to the palate. It describes the texture of lived experience—days carry their sharp bitterness, their unexpected sweetness, their savory comfort. “Omi” weaves through both tea and time.

Teas to Explore

2025 Dumul Deokkeumcha

Second Harvest Pan-fired Green Tea · Cheongyang County

Tea in its purest, most immediate form. Plucked and crafted entirely by hand from the second harvest, these leaves boast the intense flavors typical of a first harvest, thanks to abundant yields and limited pickers. Knowing when and how to control the firing process is of utmost importance in finding the balance of the tea. The leaves undergo three rounds of pan-firing in an iron cauldron, followed by matnaegi to enhance aroma. In the cup, brightness leads with orange blossom before settling into a warm, freshly baked brioche quality.

Pairing: Horoongji / scorched crispy rice and crushed walnut snack dusted with organic muscovado sugar and cardamom

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2025 Cheongcha

Early Summer Harvest Lightly Oxidized Wulong Tea · Jeju Island

A lightly oxidized wulong made from early summer leaves, developed within a 30 to 40 percent oxidation range. The process begins outdoors, where sun withering softens grassy edges and releases moisture, then continues in large bamboo baskets through repeated cycles of gentle shaking and rest. Early handling is done by hand for sensitivity, later transitioning to machine processing for consistency. As oxidation advances, red edges appear along the leaf margins, marking the moment when depth emerges. The infusion opens green and fresh, gradually unfolding into sweet orchid tones shaped by dense volcanic woodland.

Pairing: Milla Chocolates / passionfruit bonbon

2025 Balhyocha

Second Harvest Semi-oxidized Fermented Tea · Cheongyang County

An oxidized fermented tea unique to Korea. Every artisan has their own special recipe for crafting balhyocha. Central to this style is the practice of wrapping the leaves in cloth, allowing them to reabsorb their own aromatics and deepen in complexity. This balhyocha undergoes a prolonged triple oxidation and fermentation process, followed by gentle roasting to achieve its final form. The resulting cup is distinctive and robust, carrying impressions of honeysuckle and bittersweet chocolate.

Pairing: Yakgwa / deep-fried traditional Korean pastry wrapped in wild gamtae laver

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2018 Hubalhyosancha

Third Harvest Post-fermented Loose Leaf Tea · Cheongyang County

Tea in its rawest form. Crafted using a method similar to balhyocha but without any sort of firing, the leaves continue microbial transformation as they age slowly in earthenware hangari. Over eight years, the tea has reached full maturity. The liquor is deep and earthy, layered with warming spice and rounded by impressions of dried apricot and cinnamon bark.

Pairing: Goguma mallengii / semi-dried Korean sweet potato

2025 Malcha

Ceremonial Grade Powdered Green Tea · Jeju Island

A contemporary revival of powdered tea within Korean tea culture, inspired by the permeance of Japanese matcha. A select cultivar is carefully nurtured and shaded for approximately two weeks before the first spring buds are harvested in mid to late May. The leaves are briefly steamed, gently dried, and ground in a ceramic ball mill under controlled temperatures to preserve quality. The cup is bold, offering notes of cashews and wildflowers, balancing savory richness, subtle bitterness, and gentle  sweetness for a refined lingering finish.

Pairing: Choricha chapssaltteok / glutinous rice cake infused with roasted green tea powder, filled with sweet red bean paste and strawberry

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2025 Chakkotcha

Early Winter Harvest Tea Flower Botanical Tea · Cheongyang County

A botanical tea made from the flowers of Camellia sinensis, the plant from which all true teas are made. These delicate flowers are picked by hand at peak fragrance during their brief bloom in late fall before winter dormancy. The blossoms are then dried and lightly roasted in an iron cauldron. The surrounding plant diversity of the garden shapes their aromatic clarity. The infusion is soft and warming, offering gentle honeydew sweetness and a jasmine-like floral lift. Naturally caffeine free.

Pairing: Heugimja dasik with Songhwa accent / traditional Korean confection made with roasted black sesame and wild honey, traced with a thread of wild pine pollen