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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]

Sejak green tea.jpg
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]
Hangul 작설
Hanja 雀舌
Revised Romanization jakseol
McCune–Reischauer chaksŏl
IPA [tɕak.s͈ʌl]


  1. ^ Brother Anthony of Taizé; Kyeong-hee, Hong (2007). The Korean Way of Tea: An Introductory Guide. Seoul: Seoul Selection. p. 13. ISBN 9788991913172. 
  2. ^ 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. 
  3. ^ Jackson, Julie (14 June 2013). "Green as far as the eye can see". The Korea Herald. Retrieved 20 March 2017. 
  4. ^ 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.