Korea and Japan are the countries that drank the tea for the first time in the world.

Its origin can be estimated at the end of Silla Dynasty. The tea culture was flourished until the era of Goryeo Dynasty. However, entering the era of Joseon Dynasty it was gradually declined along with the Buddhist culture and barely maintained around monks or scholars.
Since then, in the modern society when people began to pay a great attention on the health accompanied with the increased income level, they again have begun to show high interest in the tea which has been established as one unique trend.

In fact Jeju is not the region of the rich history and tradition of tea compared to other regions. Nevertheless, the reason that we must pay attention on Jeju is the most proper environment of the island to grow green tea. Currently there are three large tea cultivation regions in Korea.

The first region is Jeonnam Boseong of long history.
The second region is Hadong which was originated from SSanggeysa Temple on Jirisan Mountain.
The third region is Jeju which land was considered as a barren land where it is hard to grow crops.

In Jeju with such unfavorable environment, the cultivation of green tea was begun by the deceased president Seo Sung-hwan who was the founder of Amore Pacific. He had begun the cultivation business at the hillside of barren Hallasan Mountain in order to settle the culture of drinking teas since 1970s. Although people never cultivated the tea since the beginning of the history in Jeju, he paid full attention on the special geological condition of Jeju.

In order to cultivate the green tea, the annual temperatures of 14 to 16 degree Celsius must be maintained. In winter season, the temperature should be higher than below 2 degrees. Annual precipitation must be more than 1,500mm to cultivate the green tea. In that respect, Jeju met the cultivation condition of green tea being superior to other regions. Wide and flat area in Jeju also showed the advantage of mass cultivation by an enterprise.

Moreover, as the volcanic rock water flows in Jeju, it contains low-acid natural compositions. Much more precipitation than other regions is filtered naturally by passing through the land of high contents of organic matters to secure abundant water resources. Also, during the harvest period, thick mist adds the effect of natural shade to enrich the taste and color of green tea.

For the summary of such reason, now we are proud of clean green tea as the representative product of Jeju besides tangerine and Hallabong.