Wild Korean Pear Tea

60g

CHF 20.00

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Wild grown Korean Pear • Tea Late-autumn harvest • Steamed, dried and cast-iron pot roasted • Autumn 2025 harvest • Traditional Korean herbal infusion (caffeine-free) • Hadong, South Korea

A traditional Korean biotanical tea made from wild stone pears foraged in Jirisan, the sacred mountain of southern Korea.

Dojae (Dojaemyeongcha)

A traditional Korean tea farm in Hwagae-myeon, Hadong County, operating since 1992. Dojae specialises in organic, handcrafted teas using traditional high-heat cast-iron pot roasting.

Origin:

Hadong-gun, Gyeongsangnam-do, South Korea

Foraging site: Jirisan (Mount Jiri), the sacred mountain range of southern Korea

Ingredient: Wild dolbae (돌배), Korean stone pear

2025 Autumn Harvest

Wild dolbae (korean pear) is harvested in late autumn, just before the first frost, when the fruit carries the highest concentration of natural sugars and aromatic compounds. Only the smallest and ripest pears are selected. Because these are foraged wild pears from Jirisan rather than cultivated fruit, each year's harvest is limited by what the mountain produces.

The fruit is wild dolbae (돌배), the foraged ancestor of the cultivated Asian pear. Dolbae grows uncultivated in the forests of Jirisan and cannot be eaten raw. It has been used in Korean traditional preparation for centuries as an infusion, a syrup or a preserve.

PROCESSING

The pears are prepared through Dojae's traditional multi-stage Korean process. They are steamed and dried across several rounds to preserve their natural flavour and nutrients while gradually reducing moisture. Once the ideal moisture level is reached, they are roasted in a high-temperature cast-iron pot, which is Dojae's signature technique. This step develops the deep sweetness and rich body of the finished infusion. A final drying locks in the concentrated aromas and preserves the fruit for long storage.

No artificial flavours, colours or additives.

Color & Texture:

Golden amber liquor, full-bodied and smooth on the palate

Flavor Profile:

A slight natural sweetness on opening, followed by a fresh bitter finish characteristic of the wild fruit. A relaxing, aromatic quality lingers in the cup

Character:

Restorative, warming, caffeine-free. A traditional Korean infusion with a herbal-medicinal depth distinct from cultivated fruit tisanes

Dojae's recommended method

Dose: 4 g (4 sachets) in 150 ml
Water: heated to 90°C
Steep for 1 minute
Can be re-steeped 3 to 4 times, adjusting time to taste

Preparation notes

Preheat the teaware with warm water before brewing. The character of the tea varies with water temperature; adjust the dose and temperature to your preference.

In the traditional way

In Hwagae Valley households, stone pear tea is brewed alongside black tea. Prepare a small pot of black tea, brew a separate cup of stone pear, and serve them together. The sweetness and warmth of the pear balances the depth of the black tea.

Iced brewing

The finished hot infusion can be poured over ice for a refreshing summer drink. Brew slightly stronger than usual to allow for dilution.

Water:

Spring water or purified water is recommended.

Use: Suitable for evening service, autumn and winter warming, iced service in summer, and as a caffeine-free option in a tea service. Pairs particularly well with Korean or Chinese black tea, and with light desserts, cheese and roasted nuts

Storage:

Keep sealed in a cool, dry place away from sunlight, strong aromas and humidity.

Best consumed within 12 months of harvest for peak aroma.