Ujeon

Ujeon

Ujeon green tea from Hadong County
Type	Nokcha (green tea)
Country of origin	Korea
Ingredients	First-flush tea leaves

Korean name
Hangul	우전
Hanja	雨前
Revised Romanization	ujeon
McCune–Reischauer	ujŏn
IPA	[u.dʑʌn]
Alternative name
Hangul	첫물차
Hanja	첫물茶
Revised Romanization	cheonmul-cha
McCune–Reischauer	ch'ŏnmul-ch'a
IPA	[tɕʰʌn.mul.tɕʰa]

Ujeon (우전; 雨前; lit. "pre-rain"), also called cheonmul-cha (첫물차; lit. "first flush tea"),[1] refers to nokcha (green tea) made of young, tender leaves and buds hand-plucked before gogu ("grain rain", 20–21 April).[2][3] The delicate tea has sweet, soft, and subtle flavor profile,[4] and is best steeped at a temperature of 50 °C (122 °F).[5]

Korean ujeon is equivalent to Chinese mingqian ("pre-Qingming") and Japanese shincha ("new tea").[6]

References

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. 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. Gaylard, Linda (2015). The Tea Book. New York: Dorling Kindersley. p. 110. ISBN 9781465436061.
5. 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.
6. Heiss, Mary Lou; Heiss, Robert J. (2010). The Tea Enthusiast's Handbook: A Guide to Enjoying the World's Best Teas. New York: Ten Speed Press. p. 61. ISBN 9781580088046.