# Sejak

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"Jakseol-cha" redirects here. Not to be confused with [jaekseol-cha](/source/Jaekseol-cha).

***Sejak*** (Korean: 세작; Hanja: 細雀; lit. 'thin sparrow'), also called ***dumul-cha*** (Korean: 두물차; lit. 'second flush tea'),[1] refers to *[nokcha](/source/Nokcha)* (green tea) made of young, tender leaves and buds hand-plucked after *[gogu](/source/Guyu)* ("grain rain", 20–21 April) but before *[ipha](/source/Lixia)* ("advent of summer", 5–6 May).[2][3] Also called ***jakseol*** (Korean: 작설; Hanja: 雀舌; lit. '[sparrow](/source/Passer_montanus) tongue') as the tea leaves are plucked when they are about the size of a [sparrow](/source/Passer_montanus)'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*](https://books.google.com/books?id=vVudAAAAMAAJ). Seoul: [Seoul Selection](/source/Seoul_Selection). p. 13. ISBN 9788991913172.

1. Richardson, Lisa Boalt (2016 [2014]). [*Modern Tea: A Fresh Look at an Ancient Beverage*](https://books.google.com/books?id=tHCXDQAAQBAJ&pg=PT81) (in Korean). Translated by 공, 민희. Seoul: Gilbut Publishing. p. 51. ISBN 9791160500370.

1. Jackson, Julie (14 June 2013). ["Green as far as the eye can see"](http://www.koreaherald.com/view.php?ud=20130614000762). *[The Korea Herald](/source/The_Korea_Herald)*. Retrieved 20 March 2017.

1. Kim, Young-mann (ed.) (2004). ["Tradition - The Way of Tea: A Lifestyle Aesthetic for Learning the Depth and Enlightenment of Life"](https://books.google.com/books?id=KCAOAQAAMAAJ). *Pictorial Korea*. [Korean Overseas Culture and Information Service](/source/Korean_Overseas_Culture_and_Information_Service). p. 26. [OCLC 704162423](https://www.worldcat.org/oclc/704162423)

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