Korean Tea Glossary: Ujeon, Sejak, Nokcha, Balhyocha, and More
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Korean Tea Lexicon: Ujeon, Sejak, Nokcha, Balhyocha and More
All the essential terms to understand and choose your Korean tea: harvest grades, tea families, traditional herbal teas, ritual tools, and terroirs.
By Maison Boseong · Seoul, South Korea · 8 min read
Korean tea has a rich vocabulary, inherited from centuries of tea culture. When you explore our selection, terms like ujeon, sejak, nokcha or balhyocha appear regularly. This lexicon provides you with the essential definitions to choose your tea with confidence.
Ujeon
Harvested before April 20th, the rarest grade
Sejak
Late April to early May, the most balanced
Nokcha
Korean green tea roasted with dry heat
Malcha
Korean green tea ground into fine powder
Balhyocha
Korean fermented tea, between oolong and black tea
1. Harvest grades
Ujeon (우전): the first dew
Ujeon refers to leaves harvested before April 20th, before the Gogu (곡우) rain, the "grain rain". It is the earliest and rarest harvest of the year. The buds are tender, concentrated in aromas, and yield a tea of exceptional sweetness with fresh vegetal notes and a slight umami flavor. Ujeon represents less than 5% of the annual Korean tea production.
« Ujeon exists for only a few days a year. After April 20th, the leaves grow larger and sejak begins. It is this narrow window that makes ujeon so precious. »
Sejak (세작): small leaves
Sejak, literally "small birds", 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 appreciated daily by Korean enthusiasts: a balance between sweetness, aromatic depth, and accessibility. Our Organic Sejak Grand Cru from Hadong is an emblematic example.
Jungjak (중작): medium leaves
Jungjak is harvested in May, when the leaves have reached a medium size. More full-bodied and tannic than sejak, it is suitable for enthusiasts who appreciate a more structured green tea.
Daejak (대작): large leaves
The last harvest of the season in June, daejak produces large, less delicate leaves. Its profile is robust, often used for blends or everyday teas.
| Grade | Period | Profile | Rarity |
|---|---|---|---|
|
Ujeon 우전 |
Before April 20th | Sweet, umami, floral | ⭐⭐⭐⭐⭐ Very rare |
|
Sejak 세작 |
Late April to early May | Balanced, vegetal, lightly roasted | ⭐⭐⭐⭐ Rare |
|
Jungjak 중작 |
May | Full-bodied, nutty, structured | ⭐⭐⭐ Available |
|
Daejak 대작 |
June and after | Robust, tannic | ⭐⭐ Common |
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 roasted in a cast-iron pan called a gamasot, which gives it slightly toasted and rounded notes. It is the most cultivated category in Korea, in the regions of Boseong, Hadong, and Jeju.
Malcha (말차): Korean Matcha
Malcha is the Korean equivalent of Japanese matcha: shaded green tea leaves (cha-gwang jaebae technique), dried then ground into a fine powder. Less bitter than its Japanese counterpart thanks to Jeju's volcanic terroir, Korean malcha is distinguished by a vibrant green color and natural sweetness. Our Boseong Organic Matcha Éclat perfectly illustrates this style.
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 produce 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 known than nokcha, hwangcha is a lightly oxidized tea that takes on a golden color when infused. It has a mild taste with notes of honey and flowers. It occupies an intermediate place between green tea and fermented tea in the oxidation spectrum.
3. Traditional Herbal Teas and Infusions
In Korea, the term cha (차) refers to both tea from the tea plant and a wide range of preparations made from herbs, roots, fruits, and roasted grains.
Ssanghwa-cha (쌍화차)
Decoction of royal roots: white peony, Korean angelica, rehmannia, cinnamon. Consumed since the 10th century. View product.
Boricha (보리차)
Roasted barley infusion, caffeine-free. The everyday Korean drink, served hot in winter and iced in summer.
Yeonkkot-cha (연꽃차)
Dried and infused lotus petals. Unique floral delicacy, associated with Buddhist meditation. View product.
Omija-cha (오미자차)
Schisandra berry with five simultaneous flavors: sweet, salty, bitter, sour, umami. Ruby red color. View product.
4. Tea Ritual Tools
Chawan (茶碗)
Ceramic bowl for preparing and drinking matcha. Korean Buncheongsagi style, characteristic of the Joseon period.
Gamasot (가마솥)
Cast-iron pan in which nokcha leaves are hand-roasted. Deokkeum technique, a signature of Korean tea.
Chado (차도)
The Korean Way of Tea. Contemplative practice around tea preparation, more spontaneous than the Japanese ceremony.
5. Terroirs
Boseong (보성)
South Jeolla Province. Terraced plantations enveloped in marine fog. 40% of national production. Smooth and rounded teas.
Hadong (하동)
Slopes of Mount Jirisan. Korea's oldest wild tea trees. Mineral and complex profile, artisanal family production.
Jeju (제주)
Basaltic soil and subtropical climate. Matchas renowned for their intense green color and low bitterness. Osulloc House.
Discover our selection of Korean teas
Grand crus from Boseong and Hadong, matchas from Jeju, traditional infusions. Selected in Seoul, delivered to France.
All collection Grand crusAbout the author:Nico Lesage is the founder of Maison Boseong. An expert in Korean teas, he has lived in Seoul since 2011. Every year, he travels to the peninsula’s tea gardens to source exceptional harvests directly from local producers.