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Fully oxidized tea, called black tea in the west, is called "red tea" in Korea, as well as in China and Japan. Jaekseol-cha ( 잭설차 ), whose name shares the same origin as the green tea jakseol , is a traditional black tea variety from Hadong in South Gyeongsang Province .
Brown rice green tea is a green tea blended with roasted brown rice. In Korea, it is called hyeonmi-nokcha (현미녹차, literally "brown rice green tea") and is considered a blend of nokcha (green tea) and hyeonmi-cha (brown rice tea). In Japan, green tea blended with puffed brown rice is called genmaicha (literally, "brown rice tea").
Nokcha (green tea) Country of origin Korea: Ingredients: ... (green tea) made of young, tender leaves and buds hand-plucked before gogu ("grain rain", 20–21 April).
Korean green tea can be classified into various types based on several different factors. The most common is the flush, or the time of the year when the leaves are plucked (and thus also by leaf size). Ujeon Ujeon (우전; 雨前; lit. "pre-rain"), or cheonmul-cha (첫물차; lit.
Boseong County, also called DongguyeojI-Seungnam (meaning "tea house" in the Joseon Dynasty), [4] is known as the green tea capital of Korea. It has produced green tea for the past 1600 years. [2] It is the largest tea-producing area in Korea, accounting for 40 percent of the nation's tea production. [4]
Sejak (Korean: 세작; Hanja: 細雀; lit. "thin sparrow"), also called dumul-cha (두물차; lit. "second flush tea"), [1] refers to nokcha (green tea) made of young, tender leaves and buds hand-plucked after gogu ("grain rain", 20–21 April) but before ipha ("advent of summer", 5–6 May).
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