Sejak
{{Short description|Korean green tea}}
{{Redirect-distinguish|Jakseol-cha|jaekseol-cha}}
{{Infobox beverage
| name = Sejak
| image = Sejak green tea.jpg
| caption = Sejak green tea from Hadong County
| type = Nokcha (green tea)
| abv =
| proof =
| manufacturer =
| distributor =
| origin = Korea
| introduced =
| discontinued =
| colour =
| flavour =
| ingredients = Second-flush tea leaves
| variants =
| related =
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| module = {{Infobox Korean name/auto
| child = yes
| hangul = 세작
| hanja = 細雀
| ipa = {{IPA|ko|se.dʑak̚|}}
| lk = thin sparrow
| othername1 = Alternate name
| hangul1 = 두물차
| hanja1 = 두물茶
| lk1 = second flush tea
| ipa1 = {{IPA|ko|tu.mul.tɕʰa|}}
| othername2 = Epithet
| hangul2 = 작설
| lk2 = sparrow tongue
| hanja2 = 雀舌
| ipa2 = {{IPA|ko|tɕak.s͈ʌl|}}
}}
}}
Sejak ({{Korean|hangul=세작|hanja=細雀|lit=thin sparrow}}), also called dumul-cha ({{Korean|hangul=두물차|labels=no|lit=second flush tea}}),{{Cite book|url=https://books.google.com/books?id=vVudAAAAMAAJ|title=The Korean Way of Tea: An Introductory Guide|last1=Brother Anthony of Taizé|last2=Hong|first2=Kyeong-hee|publisher=Seoul Selection|year=2007|isbn=9788991913172|location=Seoul|pages=13|author-link=Brother Anthony}} 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).{{Cite book|url=https://books.google.com/books?id=tHCXDQAAQBAJ&pg=PT81|title=Modern Tea: A Fresh Look at an Ancient Beverage|last=Richardson|first=Lisa Boalt|publisher=Gilbut Publishing|year=2016|isbn=9791160500370|location=Seoul|pages=51|language=ko|translator-last=공|translator-first=민희|script-title=ko:차 상식사전|orig-year=2014}}{{Cite news|url=http://www.koreaherald.com/view.php?ud=20130614000762|title=Green as far as the eye can see|last=Jackson|first=Julie|date=14 June 2013|work=The Korea Herald|access-date=20 March 2017}} Also called jakseol ({{Korean|hangul=작설|hanja=雀舌|labels=no|lit=sparrow tongue}}) as the tea leaves are plucked when they are about the size of a sparrow's tongue, sejak is best steeped at a temperature of {{convert|60-70|C}}.{{Cite news|url=https://books.google.com/books?id=KCAOAQAAMAAJ|title=Tradition - The Way of Tea: A Lifestyle Aesthetic for Learning the Depth and Enlightenment of Life|work=Pictorial Korea|publisher=Korean Overseas Culture and Information Service|year=2004|editor-last=Kim|editor-first=Young-mann|page=26|oclc=704162423}}