Residents of Seondo Island, the Island of Daffodils, Become Flower Tea Experts

Eleven People Including an Octogenarian Grandmother Obtain Level 2 Flower Tea Sommelier Certification

A completion ceremony was held for 11 trainees of the healing agriculture program using flower tea and herbs on Seondo, the island of daffodils. (Photo by Sinan-gun)

[Asia Economy Honam Reporting Headquarters Reporter Seo Young-seo] On the 19th, Jeonnam Sinan-gun announced that on the 16th, a graduation ceremony was held for 11 trainees of the healing agriculture program using flower tea and herbs on Seondo, the island of daffodils.

The healing agriculture education program, jointly piloted by Jeollanam-do and Sinan-gun, was conducted 20 times (80 hours) from July to early October despite the difficult conditions of COVID-19 and typhoons.

The education program, themed to promote the emotional health of island residents, involved learning various brewing methods of flowers, leaves, and roots using edible plants, and awarded a Level 2 Flower Tea Sommelier certificate.

In this small island where about 120 households reside, the trainees unanimously said, "It was a good opportunity to relieve depression with the scent of flower tea and to enhance emotional stability and self-esteem amid the fatigue caused by COVID-19," and pledged their passion for flower tea by forming the ‘Seondo Flower Tea Research Association’ in the future.

In particular, among the trainees, elder Kim Yang-bok (85, female) expressed, "I am very happy to be able to memorize and make nineteen kinds of flower tea at this age."

Park Woo-ryang, the mayor of Sinan-gun, said, "I congratulate the flower tea education graduation ceremony, which shows the hope and fulfillment of Seondo residents who achieved a small miracle after two years and three months," and added, "We will expand flower tea education to other flower islands such as Dochodo Hydrangea Island and Byeongpungdo Cockscomb Island."

A flower tea sommelier is an expert who learns the characteristics and brewing methods of flower tea and distinguishes the taste and color of flower tea.

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