Jungjak (중작): Korean May-Harvest Green Tea
Jungjak (중작) is Korean green tea picked in May, after Sejak and before Daejak, still to a one-bud, three-leaf standard but from more developed spring leaves.
This guide explains when Jungjak is picked, how it tastes, and where it works best for hotels, restaurants, cafés and tea retailers. For all five labels side by side, see our Korean tea grades guide.
When is Jungjak (중작) picked?
Jungjak follows Sejak in the spring picking sequence. Under the Korean labelling standard, Ujeon is picked before Gogu (곡우, around 20 April), Sejak 8 to 10 days after Gogu, and Jungjak in May, using one bud and three leaves.
These five labels are defined in the labelling standard of Korea’s Tea Industry Development and Tea Culture Promotion Act (in force since 2016), for green tea only. Producers do not all use them the same way: Hadong County, for example, describes Daejak as a late-May pick, and Osulloc uses Sejak, Jungjak and Daejak as a leaf-size classification. Ask for the picking date on the spec sheet. How the five grades compare →
The leaf
By May the new shoots have grown further, so Jungjak uses more mature leaves than Ujeon or Sejak, while keeping the same one-bud, three-leaf standard as Sejak. The leaf is still spring tea, but with more substance.
How Jungjak tastes
More mature leaves generally give a rounder, fuller infusion. Jungjak can offer an excellent balance between spring character, intensity, value and versatility.
Where Jungjak works best
- Regular service in hotels, restaurants and cafés, where the tea is poured every day and supply must stay consistent.
- Tea menus and pairings that need more body than the earliest harvests.
- Retail as an accessible Korean green tea between Sejak and Daejak.
How to brew Jungjak
As a starting point, use water around 70–80°C and a short first infusion, then adjust. If the cup turns bitter, lower the temperature or shorten the steep; if it tastes thin, add a little more leaf before raising the temperature.
Is an earlier harvest always better?
No. Earlier teas such as Ujeon are scarce and command a premium, but a well-made Jungjak can be the better choice when you need more body, a steadier supply and a price that works on a menu. The right grade depends on flavour, brewing style, application and price point.
Jungjak for cafés, hotels, restaurants & tea retailers
KTeaShop supplies Korean green tea by harvest grade from Boseong, Hadong and Jeju, with lot-level documentation and stock held in Zürich. Tell us your menu or shelf, and we will suggest the grade that fits.
Request the Korean Tea Catalogue → Use the Korean Tea Finder →
Continue: All Korean tea grades · Sejak · Daejak · Korean tea wholesale · Korean tea producers