01 · Products

Spring leaf picked in April and pan-fired the same day.

Partly fermented leaf with a mellow, toasted cup.

Green tea pyramid bags that steep in cold water in 30 minutes.
Soy sauce brewed from whole soybeans and aged two years in clay jars.
Soybean paste fermented in the same jars for 18 months.
Key figures
42
of terraced tea gardens
1,200
clay jars in our jang yard
17
export countries
1991
first harvest
02 · Specifications
| Product | Pack | Units per carton | Shelf life | Storage |
|---|---|---|---|---|
| First Flush Green Tea | 80 g tin | 48 | 24 months | Cool, dry |
| Hwangcha Fermented Tea | 60 g pouch | 60 | 36 months | Cool, dry |
| Clay-Jar Soy Sauce | 500 ml bottle | 12 | 36 months | Room temp. |
| Aged Doenjang | 1 kg tub | 10 | 18 months | Below 10 °C |
03 · Use cases
A specialty tea retailer sells our first flush green tea in 80 g tins under its own label in four countries.
An importer ships mixed containers of tea, soy sauce, and doenjang every two months to stores on the US West Coast.
04 · FAQ
Yes. We print back labels in the buyer's language and send proofs before production.
One mixed pallet. Tea and jang can share a pallet.
Doenjang ships in reefer containers below 10 °C. Tea and soy sauce ship at ambient temperature.
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