Compare two teas
Side by side across seven dimensions. There is no verdict and no winner — the purpose is to understand the difference, not to be told which to buy.
Why these two get confused
Consecutive Korean picking grades. Jungjak is fuller and is what most Koreans drink; the earlier grades are priced as luxuries.
Point by point
| Dimension | Sejak | Jungjak |
|---|---|---|
| Category | Green tea · unoxidised | Green tea · unoxidised |
| Production | In order: Kill-green (fixation) → Rolling and shaping → Drying. bud and one leaf and spring harvest. | In order: Kill-green (fixation) → Rolling and shaping → Drying. bud and two leaves and spring harvest. |
| Origin | South Korea — Hadong | South Korea — Hadong and Boseong |
| Flavour | nutty, grassy and sweet. light and silky in the mouth. Aroma: chestnut, fresh grass, light melon. Moderate in character. Moderate in intensity. | roasted, grassy and vegetal. medium and smooth in the mouth. Aroma: toasted grain, hay, green vegetable. Straightforward in character. Moderate in intensity. |
| Brewing | Western brewing (teapot or mug): 1.5–2.5 g/100 ml at 70–80 °C, first steep 90s. Gongfu brewing (gaiwan): 3–4 g/100 ml at 75–85 °C, first steep 20s of 4 authored. | Western brewing (teapot or mug): 1.5–2.5 g/100 ml at 75–85 °C, first steep 90s. Gongfu brewing (gaiwan): 3–4 g/100 ml at 75–85 °C, first steep 20s of 4 authored. |
| Cultural context | Not recorded for this tea. | Not recorded for this tea. |
| Who may prefer it | Someone who wants presence without being dominated and has drunk enough tea to notice what changes between infusions. It rewards attention to leaf weight and timing. | Someone who wants presence without being dominated and wants to enjoy it on the first cup. It tolerates an imprecise brew. |
Nothing above is a recommendation. The last row describes the drinker each tea suits, using each tea’s own authored fields and the same sentence structure for both, so neither can be framed as the safe choice.