Sejak

Sejak (Korean: 세작; Hanja: 細雀; lit. 'thin sparrow'), also called dumul-cha (Korean: 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 (Korean: 작설; Hanja: 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.^[4]

References

1. ^ Brother Anthony of Taizé & Hong, Kyeong-hee (2007). The Korean Way of Tea: An Introductory Guide. Seoul: Seoul Selection. p. 13. ISBN 9788991913172.
2. ^ Richardson, Lisa Boalt (2016 [2014]). Modern Tea: A Fresh Look at an Ancient Beverage (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