Jaekseol tea facts for kids
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| Type | Black tea |
|---|---|
| Country of origin | Hadong, Korea |
| Ingredients | Camellia sinensis |
| Korean name | |
| Hangul |
잭설차
|
|---|---|
| Hanja |
(*雀)舌茶
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| Revised Romanization | jaekseol-cha |
| McCune–Reischauer | chaeksŏl-ch'a |
| IPA | [tɕɛk.sʌl.tɕʰa] |
Jaekseol-cha (Hangul: 잭설차) is a special kind of black tea from Korea. It's a traditional drink that people have enjoyed for a very long time. This tea is grown in a beautiful area called Hadong County in South Gyeongsang Province, South Korea. It's known for its unique flavor and history.
Contents
What is Jaekseol-cha?
Jaekseol-cha is a type of black tea. Black tea is made from the leaves of the Camellia sinensis plant. What makes black tea different from other teas, like green tea, is how it's processed. After the tea leaves are picked, they are allowed to wilt and then are rolled. This process helps the leaves break down a little. Then, they are left to oxidize, which means they react with oxygen in the air. This oxidation process gives black tea its dark color and strong flavor.
Where Does it Come From?
This special tea comes from Hadong County in South Gyeongsang Province, South Korea. This region is famous for its tea because it has the perfect climate and soil for tea plants to grow. The tea plants in Hadong have been cultivated for hundreds of years, making the area a very important place for Korean tea traditions.
Why "Sparrow's Tongue"?
The name Jaekseol-cha is very interesting! In Korean, "Jaekseol" (잭설) means "sparrow's tongue." This name comes from the shape of the young tea leaves used to make this tea. When the leaves are first picked, they are small and pointed, looking a bit like a sparrow's tongue. This shows how much care and attention goes into picking only the best, youngest leaves for this high-quality tea.
How is Jaekseol-cha Made?
Making Jaekseol-cha is a careful process that has been passed down through generations.
- Harvesting: The tea leaves are picked in the spring, usually when they are very young and tender. This is why they are called "sparrow's tongue" leaves.
- Withering: After picking, the leaves are spread out to dry a little. This makes them soft and flexible.
- Rolling: The softened leaves are then rolled. This breaks the cell walls in the leaves, which helps with the next step.
- Oxidation: This is the most important step for black tea. The rolled leaves are left in a controlled environment where they react with oxygen. This changes their color from green to a reddish-brown and develops their unique flavor.
- Drying: Finally, the leaves are dried to stop the oxidation process and remove any remaining moisture. This makes sure the tea can be stored for a long time.
Enjoying Jaekseol-cha
Jaekseol-cha is known for its rich and smooth flavor. It often has a slightly sweet taste with a pleasant aroma. People in Korea enjoy this tea for its taste and as part of traditional ceremonies. It's a wonderful way to experience a piece of Korean culture and history.
Images for kids
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Jaekseol-cha tea leaves
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Jaekseol tea blended with magnolia petals
