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 | --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 (세작; 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[]
- ^ Brother Anthony of Taizé; Kyeong-hee, Hong (2007). The Korean Way of Tea: An Introductory Guide. Seoul: . 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.
Categories:
- Green tea
- Korean tea
- Korean cuisine stubs
- Tea stubs