On September 27, the Korea Cultural Center (KCC) in Indonesia held a tea ceremony which gave everyone a taste of Korea’s rich cultural heritage. This wasn’t just another tea-tasting event—thanks to a collaboration with the Jeonbuk International Cooperation Agency (JBICA), the ceremony allowed participants to truly immerse themselves in a tradition that symbolizes harmony, respect, and etiquette, all embedded in Korean life.
Before things kicked off, a representative from JBICA gave a brief but insightful introduction to Korea’s tea culture. It turns out that drinking tea in Korea isn’t simply a daily habit—it has deep spiritual and social significance, especially in older generations. Korean tea comes in three main forms: loose tea leaves, powdered tea, and Cheong Tae-jeon. Cheong Tae-jeon is particularly interesting because it’s not your typical tea—it’s pressed into coin-shaped discs from fermented tea leaves. This fermentation process gives it a special aroma and taste, one that’s been cherished since the days of royal rituals. Today, Cheong Tae-jeon remains a cultural treasure, enjoyed by those who appreciate a bit of history in their cup.
The speaker also explained that Korean green tea is categorized by when the leaves are picked: Sejag, Jungjag, and Daejag. Each type of tea has its own flavor and character. Sejag, which is harvested in late April to early May, is known for its fresh, sweet, and delicate flavor since the leaves are still young. It’s considered top-quality tea. Jungjag comes a little later in May and has a more complex but still smooth flavor. Lastly, Daejag, which is picked from late May to June, has a bolder, slightly bitter taste—making it a more an everyday tea with affordable price.
Interestingly, the way tea is brewed changes with the seasons. In summer, you start with hot water and then add the tea leaves—this is called Sangtubeob. In spring and fall, the process is a little more involved with the Jungtubeob method: half the water is poured first, then the tea leaves, and finally, the rest of the water. In winter, the Hatubeob method flips things around—you add the tea before the hot water. This seasonal approach ensures the tea is always brewed at just the right temperature, adjusting to the outside climate.
Once the explanation wrapped up, participants got to try their hand at the tea ceremony themselves. They arranged the tea tools according to tradition and took turns playing the roles of host and guest. One of the first steps was warming the cups with hot water before brewing the tea. The host used the Jungtubeob method, appropriate for autumn, and served the tea in three rounds to make sure everyone’s cup was equally filled. This slow, careful process is all about balance and fairness—two key values in Korean tea culture.
But it wasn’t just about brewing tea. Participants were also taught the proper etiquette for welcoming guests and a few basic Korean phrases traditionally spoken during tea ceremonies. It was clear everyone was enjoying the experience—eagerly practicing the steps, speaking the phrases, and fully embracing the whole ceremony with genuine enthusiasm.
The event ended on a relaxed note, with everyone sipping their tea and snacking on traditional Korean treats. There was light conversation, creating a cozy atmosphere as the participants bonded over their newfound appreciation for the tea ritual. This tea ceremony was the final event in a series of cultural classes organized by JBICA and KCC Indonesia, leaving everyone with not just new knowledge but a deeper connection to a centuries-old tradition that still thrives today.
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