ujeon
{{Short description|Korean green tea variety}}
{{Italic title}}
{{Infobox beverage
| name = Ujeon
| image = Ujeon green tea.jpg
| caption = Ujeon green tea from Hadong County
| type = Nokcha (green tea)
| abv =
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| manufacturer =
| distributor =
| origin = Korea
| introduced =
| discontinued =
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| ingredients = First-flush tea leaves
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}}
{{Infobox Korean name
| title = Korean name
| hangul = 우전
| hanja = 雨前
| rr = ujeon
| mr = ujŏn
| koreanipa = {{IPA|ko|u.dʑʌn|}}
| othername1 = Alternative name
| hangul1 = 첫물차
| hanja1 = 첫물茶
| rr1 = cheonmul-cha
| mr1 = ch'ŏnmul-ch'a
| koreanipa1 = {{IPA|ko|tɕʰʌn.mul.tɕʰa|}}
}}
Ujeon ({{Korean|hangul=우전|hanja=雨前|labels=no|links=no|lit="pre-rain"}}), also called cheonmul-cha ({{Korean|hangul=첫물차|labels=no|links=no|lit="first 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=Kyeong-hee|first2=Hong|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 before gogu ("grain rain", 20–21 April).{{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}} The delicate tea has sweet, soft, and subtle flavor profile,{{Cite book|url=https://books.google.com/books?id=EFQmCAAAQBAJ&pg=PA110|title=The Tea Book|last=Gaylard|first=Linda|publisher=Dorling Kindersley|year=2015|isbn=9781465436061|location=New York|pages=110}} and is best steeped at a temperature of {{convert|50|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}}
Korean ujeon is equivalent to Chinese mingqian ("pre-Qingming") and Japanese shincha ("new tea").{{Cite book|url=https://books.google.com/books?id=IfDgDX6WsiIC&pg=PA61|title=The Tea Enthusiast's Handbook: A Guide to Enjoying the World's Best Teas|last1=Heiss|first1=Mary Lou|last2=Heiss|first2=Robert J.|publisher=Ten Speed Press|year=2010|isbn=9781580088046|location=New York|pages=61}}