Sejak
 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]
References
[edit]- ^ Brother Anthony of Taizé; Kyeong-hee, Hong (2007). The Korean Way of Tea: An Introductory Guide. Seoul: Seoul Selection. p. 13. ISBN 9788991913172.
- ^ a b Richardson, Lisa Boalt (2016) [2014]. Modern Tea: A Fresh Look at an Ancient Beverage 차 상식사전 (in Korean). Translated by 공, 민희. Seoul: Gilbut Publishing. p. 51. ISBN 9791160500370.
- ^ Jackson, Julie (14 June 2013). "Green as far as the eye can see". The Korea Herald. Retrieved 20 March 2017.
- ^ Kim, Young-mann, ed. (2004). "Tradition - The Way of Tea: A Lifestyle Aesthetic for Learning the Depth and Enlightenment of Life". Pictorial Korea. Korean Overseas Culture and Information Service. p. 26. OCLC 704162423.
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