Sejak green tea from Hadong County
| |
| Type | Nokcha (green tea) |
|---|---|
| Country of origin | Korea |
| Ingredients | Second-flush tea leaves |
| Korean name | |
| Hangul | 세작 |
|---|---|
| Hanja | 細雀 |
| Revised Romanization | sejak |
| McCune–Reischauer | sejak |
| IPA | [se.dʑak̚] |
| Alternative name | |
| Hangul | 두물차 |
| Hanja | 두물茶 |
| Revised Romanization | dumul-cha |
| McCune–Reischauer | tumul-ch'a |
| IPA | [tu.mul.tɕʰa] |
| Epithet | |
| Hangul | 작설 |
| Hanja | 雀舌 |
| Revised Romanization | jakseol |
| McCune–Reischauer | chaksŏl |
| IPA | [tɕak.s͈ʌl] |
Sejak (Korean: 세작; Hanja: 細雀; lit. "thin sparrow"), also called dumul-cha (두물차; lit. "second flush tea"),[1] refers to nokcha (green tea) made of young, tender leaves and buds hand-plucked after gogu ("grain rain", 20–21 April) but before ipha ("advent of summer", 5–6 May).[2][3] Also called jakseol (작설; 雀舌; lit. "sparrow tongue") as the tea leaves are plucked when they are about the size of a sparrow's tongue,[2] sejak is best steeped at a temperature of 60–70 °C (140–158 °F).[4]
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