The sun still stings, but even the cicadas seem to be losing their voice. Today is Cheoseo (Limit of Heat), the solar term when summer heat begins to fade. For this seasonal turning point, the fitting tea is Jaksal, a K-black tea that’s something of an original Earl Grey.
Jaksal is a traditional tea from Hadong—where tea history on the Korean Peninsula began. The name is the Hadong pronunciation of jakseol, meaning “sparrow’s tongue.” While “jakseolcha” usually refers to a premium green tea made from young leaves, Hadong’s Jaksal refers to a traditional fermented black tea.
Unlike heavy, sharp imported black teas, Jaksal carries notes of sun-dried fruit, flowers, and honey for a light refreshment. Without any heating step like roasting or steaming, it’s made using Hadong’s sunlight, wind, and low humidity, giving it a natural sweetness and brightness. It’s sometimes blended with local citrusy fruits like yuja, quince, and wild pear.
In Hadong, Jaksalcha was once called “tea medicine,” and kept at home as a comforting remedy. After 2 weeks of COVID, a lingering cough, and a stubborn hip tendon issue, I finally took out the Jaksalcha I had tucked away in my tea cabinet.
Modern medicine may fight the symptoms, but Jaksal gently soothes the sorrow of being sick.
As autumn comes closer, may we all stay well — and carry a cup of Jaksalcha with us into the next season.
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