Varities of Green tea
Boseong There are few tea plantations (usually called tea gardens) in Korea and so the best quality green teas are quite rare and more expensive than the regular green teas that are commonly sold. The gardens are located in Boseong, Hwagae, and Jeju. The gardens in Boseong and Jeju are large and usually produce industrialized green teas. The teas in the Hwagae area are cultivated on privately owned tea gardens located on the southern slopes of Jirisan Mountain, and are handmade, therefore producing more delicate teas which are of course, more expensive. 
Jirisan Mountain T he tea plants are also different. The tea trees of Boseong and Jeju were 'imported' to the region. The climate was right for cultivating tea and the large breath taking plantations were made there. The tea gardens of Jeju stretch far and wide, while the Boseong Tea Garden takes up the slope of a whole mountain - both are amazing sights. But the tea plants in the slopes of Jirisan Mountain grew naturally, and are therefore also called 'wild green tea'. The tea fields are smaller in size and the tea trees lay closer to the ground.   Types of Green Teas 
Fresh Green Tea Leaves  Ujeon Literally meaning "before the rain", these teas are made by the very first tealeaves of the year, gathered before Gogu (the day the spring rain falls). Only a small amount is available and the very first batch is very rare and very expensive. It allows for four to five infusions. Made with baby leaves, harvested before the end of April. Sejak Made of tealeaves gathered between Gogu and Ip-ha(the start of summer). It is the next best grade of green tea, but the since the delicate flavor of the Ujeon might not last more than a few months, in the course of the year the Sejak becomes more favored. Very fine and ground (Harvesting is made before early summer). Jungjak The leaves gathered for Jungjak are slightly bigger, and are gathered after Ip-ha. But the same care is taken in the gathering and making of the tealeaves, and retains the same properties seen in the better grades of Korean green teas, such as the fresh aroma and smooth taste and can be infused two to three times. Harvesting is made after early summer. Daejak Harvesting is made during summer. Making Green Tea 
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