{"id":4273,"date":"2026-07-13T22:53:24","date_gmt":"2026-07-13T13:53:24","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4273"},"modified":"2026-07-13T22:55:09","modified_gmt":"2026-07-13T13:55:09","slug":"hadong-baekhakjaeda","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/hadong-baekhakjaeda\/","title":{"rendered":"[\uacbd\ub0a8\/\ud558\ub3d9] \ubc31\ud559\uc81c\ub2e4 – \ucd5c\ucc38\ud310\ub301 \uc55e\uc5d0 \uc704\uce58\ud55c \ucc28 \uc2dc\uc74c\uc7a5, \uc6b0\uc804\u00b7\ud64d\ucc28\u00b7\ubc31\ucc28 \ud2f0 \ud14c\uc774\uc2a4\ud305"},"content":{"rendered":"
\n

Baekhakjeda<\/strong>
A tea garden and teahouse facing the Pyeongsa-ri fields in front of Choi Champan's House in Akyang-myeon, Hadong<\/em><\/p>\n

Address: 70-4, Pyeongsa-ri-gil, Akyang-myeon, Hadong-gun, Gyeongsangnam-do<\/p>\n

Business Hours: Recommended to inquire before visiting (confirmation required)<\/p>\n

Phone number: 055-883-6670<\/p>\n

Instagram: @teamansong<\/p>\n

Packaging \/ Parking<\/p>\n<\/div>\n\n\n

\n

\n EP. Baekhakjeda<\/span>\n Ujeon, Mansongpo, Black Tea, White Tea, Sejak<\/span>\n 2026. 06. 13<\/span>\n <\/h2>\n <\/summary>\n

On the way down after touring the Park Kyung-ri Literature Museum inside the Choi Champan House
The tea tasting room caught my eye.
Hadong was originally a region famous for tea.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n


Baekhakjeda<\/span>It is a small tea plantation and tasting room situated facing the Pyeongsa-ri fields.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

When you open the door and go inside, there is only one small table.
Teacups are overturned one after another on the tea tray.
\u201cWould it be possible to have a tasting?\u201d
\u201cOf course, please sit down.\u2019<\/p>\n\n\n\n

\n
\"count(title)%,\"<\/figure>\n\n\n\n
\"count(title)%,\"<\/figure>\n<\/figure>\n\n\n\n
\n
\"count(title)%,\"<\/figure>\n\n\n\n
\"count(title)%,\"<\/figure>\n<\/figure>\n\n\n\n

The first glass is Ujeon<\/strong>He gave it.
According to the classification based on the harvesting time of tender leaves picked before Gogu
It is the youngest leaf and is also one of the most expensive.
The light green color was vivid, starting from the dry leaves.
The brewed water was a light bluish-green, and the scent was fresh and clear.
It feels like there is almost no astringent taste, leaving only umami.<\/p>\n\n\n\n

The owner gently spread out the brewed leaves with chopsticks to show them,
He explained how to determine the grade based on the shape and color of the leaves.
The explanation continued like this throughout the tasting,
Even though I don't know much about cars, it was easy to understand.<\/p>\n\n\n\n

\n
\"count(title)%,\"<\/figure>\n\n\n\n
\"count(title)%,\"<\/figure>\n<\/figure>\n\n\n\n
\n
\"count(title)%,\"<\/figure>\n\n\n\n
\"count(title)%,\"<\/figure>\n<\/figure>\n\n\n\n

The second one is Mansongpo<\/strong>, He explained that it was a green tea type.
Oolong tea is a semi-fermented tea between green tea and black tea.
The relatively familiar Oolong tea belongs to this category of green tea.<\/p>\n\n\n\n

Put the leaves in a warmed teacup and cover with a lid.
He awakened the tea leaves and gave them to me.
A richer aroma emerged than when brewing tea.
Mansongpo, which had an attractive smoky aroma as if it were burnt.<\/p>\n\n\n\n

The dry leaves were twisted dark red, so it was different from Ujeon in appearance from the start.
The aroma also became heavier, and here too, the aroma outweighed the astringent taste.<\/p>\n\n\n\n

On one shelf of the shop, old desk calendars and old notes were piled up,
One of them, along with the phrase \u201cJirisan\u2019s New Tea Scent\u201d Mansongpo<\/strong> The name was written.
They told me that it is Baekhak Tea's signature product.<\/p>\n\n\n\n

\n
\"count(title)%,\"<\/figure>\n\n\n\n
\"count(title)%,\"<\/figure>\n<\/figure>\n\n\n\n

The third one is black tea<\/strong>.
The smooth yet attractive acidity is impressive.<\/p>\n\n\n\n

Compared to Western tea, which grows quickly due to the hot climate and strong sunlight
The explanation was that the tea leaves were much more tender and small, so they had less astringency and were smooth.<\/p>\n\n\n\n

Teas from regions famous for black tea, where the sun is strong and it is hot
It grows fast and is coarse, so it is actually not black tea.
The description that it is too astringent and strong to drink as other tea
It was a black tea smooth enough to be immediately understood.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n
\"count(title)%,\"<\/figure>\n\n\n\n

He also let me taste other teas I was curious about, such as Sejak and white tea.
Along with a detailed explanation for those of us who don't know.
Thank you for making it a good time.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

After tasting Mansongpo<\/strong>\uc640 Hadong Black Tea<\/strong>, for gifting Sejak<\/strong>I bought them one by one.
I think you explained that there is an additional fee if I only taste without purchasing.
I was unable to confirm the exact amount.
I recommend asking in advance before visiting.<\/p>\n\n\n\n

Even though I am a novice when it comes to tea, all five flavors felt different as I drank them while listening to the explanations.
Time to the next destination became so tight that I couldn't even fully look around the Choi Champan House.
I had a fun time.<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

Baekhakjedahadong, Akyang-myeon, a tea garden and teahouse facing the Pyeongsa-ri fields in front of Choi Champan's House\u2026<\/p>","protected":false},"author":1,"featured_media":4337,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[76],"tags":[221],"class_list":["post-4273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet","tag-221"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4273"}],"version-history":[{"count":3,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4273\/revisions"}],"predecessor-version":[{"id":4341,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4273\/revisions\/4341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4337"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}