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Senior Tea Writer
Michelle Park
Grew up on boricha in Seoul, writes about Korean and Japanese teas for Cha2go. Has opinions about hojicha temperature.
Heritage: Korean-American
About Michelle
Michelle spent her childhood summers in Seoul with a grandmother who insisted every meal end with cold boricha and every illness called for yuja tea. She moved to the US for college, earned a journalism degree at NYU, and spent four years covering specialty food and beverage for American publications before joining Cha2go.
Michelle's beat is Korean and Japanese tea — from boricha and oksusu cha to hojicha, genmaicha, and the specific difference between Osulloc and Ito En. She's traveled to Jeju Island twice and can tell you which tea factories still hand-pick their leaves.
Credentials
- BA Journalism, NYU
- Former contributor at Food52 and Saveur
- Fluent in Korean, conversational Japanese
- Korean Tea Culture certificate, Hadong Tea Culture Center (2023)
Coverage areas
Korean teas (boricha, oksusu cha, yuja, nokcha)Japanese teas (hojicha, genmaicha, sencha, mugicha)Traditional tea brewing + toolsComparative tea reviews
Articles by Michelle (8)
- Hojicha: The Complete Guide to Japan's Roasted Green Tea— Apr 8, 2026
- Genmaicha: The Complete Guide to Japan's Brown Rice Green Tea— Apr 5, 2026
- Organic Corn Silk Tea: The Natural Health Drink You've Been Overlooking— Nov 19, 2025
- Korean Ginseng Tea: Complete Guide to Benefits, Types & How to Brew— Nov 17, 2025
- Korean Barley Tea (Boricha): The Zero-Calorie Summer Drink You've Been Missing— Nov 14, 2025
- Corn Tea Benefits: Why This Zero-Calorie Korean Drink is Perfect for Americans— Nov 12, 2025
- Korean Tea: The Complete American's Guide to K-Tea Culture & Best Drinks (2025)— Nov 10, 2025
- Top 10 Best Barley Teas for Summer 2025— Nov 1, 2025