| Sejak | |
| Type: | Nokcha (green tea) |
| Origin: | Korea |
| Ingredients: | Second-flush tea leaves |
| Korean name | |
| Hangul: | 세작 |
| Hanja: | 細雀 |
| Rr: | sejak |
| Mr: | sejak |
| Koreanipa: | pronounced as /ko/ |
| Othername1: | Alternative name |
| Hangul1: | 두물차 |
| Hanja1: | 두물茶 |
| Rr1: | dumul-cha |
| Mr1: | tumul-ch'a |
| Koreanipa1: | pronounced as /ko/ |
| Othername2: | Epithet |
| Hangul2: | 작설 |
| Hanja2: | 雀舌 |
| Rr2: | jakseol |
| Mr2: | chaksŏl |
| Koreanipa2: | pronounced as /ko/ |
Sejak, also called dumul-cha,[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).[2] [3] Also called jakseol 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 .[4]