Korean Tea Glossary: Ujeon, Sejak, Nokcha, Balhyocha and More

1. Harvest grades

Ujeon (우전): the first dew

Ujeon refers to leaves picked before April 20, that is, before the Gogu (곡우) rains, the "grain rain". It is the earliest and rarest harvest of the year. The buds are tender and rich in aroma, and produce a tea of exceptional softness with fresh vegetal notes and a light umami flavor. Ujeon accounts for less than 5% of annual Korean tea production.

Sejak (세작): the small leaves

Sejak, literally "little sparrows", refers to the harvest from late April to early May. The leaves are slightly more developed than ujeon but remain fine and delicate. It is the grade most enjoyed day to day by Korean tea lovers: a balance of softness, aromatic depth and accessibility. Our Organic Sejak Grand Cru from Hadong is an emblematic example.

Jungjak (중작): the medium leaves

Jungjak is harvested in May, when the leaves have reached a medium size. Bolder and more tannic than sejak, it suits those who enjoy a more structured green tea.

Daejak (대작): the large leaves

The last harvest of the season, in June, daejak yields large, less delicate leaves. Its profile is robust, often used for blends or everyday teas.

2. Korean tea families

Nokcha (녹차): Korean green tea

Nokcha means "green tea" in Korean. Unlike Japanese green tea, which is steamed, Korean nokcha is pan-fired in a cast iron cauldron called a gamasot, which gives it lightly toasted, rounded notes. It is the most widely grown category in Korea, in the regions of Boseong, Hadong and Jeju.

Malcha (말차): Korean matcha

Malcha is the Korean equivalent of Japanese matcha: shade-grown green tea leaves (the cha-gwang jaebae technique), dried then ground into a fine powder. Less bitter than its Japanese counterpart thanks to the volcanic terroir of Jeju, Korean malcha stands out for its vivid green color and natural softness. Our Matcha de Boseong Éclat Bio illustrates this style perfectly.

Balhyocha (발효차): Korean fermented tea

Balhyocha is a partially or fully oxidized tea, sometimes compared to black or oolong teas. Its fermentation is traditionally natural, without artificial inoculation. The wild leaves of Hadong yield balhyocha of remarkable complexity: notes of damp earth, ripe fruit, wood and honey. Discover our Balhyocha Jaeksal from Hadong.

Hwangcha (황차): Korean yellow tea

Less well known than nokcha, hwangcha is a lightly oxidized tea that turns golden when brewed. Soft taste, with notes of honey and flowers. It sits midway between green tea and fermented tea on the oxidation spectrum.

3. Traditional herbal teas and infusions

In Korea, the word cha (차) refers both to tea from the tea plant and to a wide range of preparations made from plants, roots, fruits and roasted grains.

4. Tools of the tea ritual

5. Terroirs