Suwol Gyeonghwa 수월경화

The teas are mostly blends, layering fruit and roots rather than steeping a single leaf. Hyeonwol Hoji adds brown sugar to roasted hojicha, Hongyusaeng mixes yuzu, ginger and bellflower root into black tea, and the caffeine-free side pairs hibiscus with lemon myrtle or rooibos with dark chocolate. From the fourth-floor windows you look down on the sea at Songjeong and the beach train tracks.