Ujeon (우전; 雨前; lit. "pre-rain"), also called cheonmul-cha (첫물차; lit. "first flush tea"),[1] refers to nokcha (green tea) made of young, tender leaves and buds hand-plucked before gogu ("grain rain", 20–21 April).[2][3] The delicate tea has sweet, soft, and subtle flavor profile,[4] and is best steeped at a temperature of 50 °C (122 °F).[5]
Ujeon green tea from Hadong County
| |
| Type | Nokcha (green tea) |
|---|---|
| Country of origin | Korea |
| Ingredients | First-flush tea leaves |
| Korean name | |
| Hangul | 우전 |
|---|---|
| Hanja | 雨前 |
| Revised Romanization | ujeon |
| McCune–Reischauer | ujŏn |
| IPA | [u.dʑʌn] |
| Alternative name | |
| Hangul | 첫물차 |
| Hanja | 첫물茶 |
| Revised Romanization | cheonmul-cha |
| McCune–Reischauer | ch'ŏnmul-ch'a |
| IPA | [tɕʰʌn.mul.tɕʰa] |
Korean ujeon is equivalent to Chinese mingqian ("pre-Qingming") and Japanese shincha ("new tea").[6]
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