Ujeon

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Ujeon
Ujeon green tea.jpg
Ujeon green tea from Hadong County
TypeNokcha (green tea)
Country of originKorea
IngredientsFirst-flush tea leaves
Korean name
Hangul
우전
Hanja
雨前
Revised Romanizationujeon
McCune–Reischauerujŏn
IPA[u.dʑʌn]
Alternative name
Hangul
첫물차
Hanja
--茶
Revised Romanizationcheonmul-cha
McCune–Reischauerch'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[edit]

  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.