(No. 1 Ilnam, Amkijosaeng, Kungbonjosaeng, Hallajosaeng) This variety of tangerine is available in Early October. The earliest outdoor tangerine of the year - The front-runner of fresh taste

This is the earliest tangerine of outdoor tangerines, which starts to show color in September to be gathered in mid-October. They typically weigh about 100-200g and have a smooth and thin peel. The shape is generally a slightly flat, oval shape and the juice is about 15% sugar content and 1% acid. Kungbonjosaeng is mainly cultivated across Jeju. The quality of the 'extremely early' variety is somewhat lower than that of 'early' variety. However, there is much demand for this variety as it is the first tangerine of the year.

This variety of tangerine is available from mid-October.
A long-loved traditional tangerine with familiar taste

This is the typical variety representing Jeju tangerines that is very popular. They start to show color in October to be gathered from mid to the end of October. They weigh about 120g and have a smooth and thin peel that is easily stripped. The shape is oval and the juice is about 12% sugar and 1% acid. This variety is cultivated the most across Jeju. They also have a high content of nutrients related to skin care, anticancer and age- resistance as well as a very sweet taste. There is always a high demand for this readily edible fruit.

(Hallabong, Cheongkyeon, Jinjihyang, Namhyang, Yumyeong, Cheoncho)
Hallabong (Bujihwa)
This variety resembles Mt. Halla from where it gets it name. Its peculiar taste arouses everybody's appetite.

Hallabong was introduced from Japan in early 1990. It was called Hallabong as the stem end of this variety resembles Mt. Halla, which is the cone-shaped volcanic (inactive) mountain representing Jeju Island. With a good taste and more than 15 Brix of high sugar content, it is sold at a premium price. However, cultivating this variety is very difficult. Unlike other tangerines, the bigger fruit has higher merchantability. They generally weigh about 200g and have an oval or obovoid shape with a prominent stem end. It has a soft and juicy pulp and thick peel that is easily stripped. Acidity is very high at the time of gathering, but dissipates 1% through storage. Even in warm Jeju Island, most of them are grown in the vinyl house to be gathered in January and then to be in the market between February and May. Those who once taste Hallabong will be captivated by its savory taste. This variety is rising in popularity.

The fresh and rich taste with orange fragrance relieves fatigue to make one feel good.

Jeju Cheongkyeon was made by cross-fertilization of pollen between the Kungcheonjosaeng and tropical orange. Through test cultivation since its introduction in 1978, it has recently been cultivated in a non-temperature conditioned greenhouse to be on the market in mid to the end of March when the early variety of tangerine finishes its season. It has a fresh and rich taste with orange fragrance to relieve fatigue and feel refreshed. Unlike the orange, you can easily peel the skin off without using a knife. It has a soft and juicy pulp with a thin inner rind. Its savory taste and fragrance are well recognized by consumers to gain popularity. It is grown in the vinyl house to have a high sugar content and good quality. It is gathered in March and kept in storage to be on the market from April to May. They typically weigh 200-250g with 11-12 Brix of sugar content and 1% of acidity. They have an oval shape, savory taste and a good quality.

We normally remember the tangerine as a fresh fruit that can be found in winter. However, it is now available all year round along with other seasonal fruits.

Greenhouse cultivation of tangerines started two decades ago in early 1980. Tangerines are now cultivated in vinyl greenhouses built alongside tangerine orchards. The vinyl greenhouse is equipped with heater to maintain proper temperature even in cold winter. Accordingly, the growth rate of the greenhouse tangerine is 5 months shorter than that of outdoor tangerines. So it can be in the market in early May.
It is an naturally modified tangerine with a thin and soft inner skin and juicy pulp. As it has more than 11 Brix of sugar content and low acidity, it is sweeter than the outdoor tangerine. However, advanced cultivation technology is required to artificially adjust the growth environment. Quality depends on the growing conditions including soils. The major handicap of the greenhouse tangerine is that the freshness does not last long.

Kumquat nicknamed 'Kingkang' can be eaten skin and all. These smallest tangerines are popular in Japan to where most of the productions is exported. It is small in size but has a high Calcium content of 130mg in the skin, which is the highest of all the fruits. It also contains 30mg of Vitamin C in the pulp and 70mg in the skin. It is effective against the common cold and stomachache caused by stress. It has a unique taste with the aromatic substance residing in the skin. They are usually eaten raw, skin and all. However, boiled Kumquat with a little bit of sugar gives you a different taste.