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Matcha is green tea that is shaded for weeks before harvest, steamed, dried and ground to a fine powder, and Japan defined the category and its grades. Korean matcha, called malcha (말차), is made the same way, mostly on Jeju, and tends to taste a little softer and nuttier than Japanese matcha. The important distinction is not the country but whether a product is true shade-grown matcha or plain green tea powder.
"Is Korean matcha real matcha?" is a question we get now that Jeju matcha appears in cafes outside Korea. The short answer is yes, when it is made the matcha way, and OSULLOC's premium matcha is. The longer answer explains why some Korean "green tea powder" is not matcha at all, how Korean and Japanese versions differ in the cup, and which OSULLOC product to buy for what.
At Daebak, a Seoul-based Korean culture and product company, product details come from OSULLOC's product pages and the process facts from the sources listed at the end. We are a Korean company, so take our preference for Jeju matcha with that in mind.
What makes matcha matcha
Three steps separate matcha from ordinary green tea. The bushes are covered before picking; the food site Fine Dining Lovers puts it at about 20 to 30 days of shade, which raises the leaf's chlorophyll and amino acids and gives the deep green color and savory (umami) taste. The leaves are steamed to stop oxidation, then dried flat without rolling, with stems and veins removed, into a leaf called tencha. Finally the dried leaf is ground, traditionally between stone mills, into a powder fine enough to suspend in water. Skip the shading or the fine grinding and you have green tea powder, which is a different, cheaper product.
Korean vs Japanese matcha
| Japanese matcha | Korean matcha (malcha) | |
|---|---|---|
| Main regions | Uji (Kyoto), Nishio (Aichi), Yame, Kagoshima | Jeju; some Hadong and Boseong |
| Tradition | Powdered tea reached Japan from China with Zen monks in the 12th century; the tea ceremony and the grade vocabulary developed there | Powdered tea was drunk in Goryeo times, then faded; revived in the modern era |
| Typical taste | Pronounced umami, marine, sweet finish in top grades | Softer, nuttier, gentler umami; less seaweed |
| Grades on labels | "Ceremonial" and "culinary" (marketing terms, not regulated) | Same words used by Korean brands for export; "premium" and "organic" more common |
| Where you meet it | Tea ceremony, cafes worldwide | Jeju tea house desserts, Korean cafe lattes, OSULLOC products |
In practice the difference is one of degree. A good Jeju matcha and a good Uji matcha are both shade-grown, both vivid green, both bitter if you scald them. If you find Japanese matcha too intense, Korean matcha is the gentler cup; if you want the strongest umami, the top Japanese grades still lead. OSULLOC's own account is that it began cultivating tea on Jeju in 1979 on land that took years to make green, which is why Korean matcha is a younger category than the Japanese one.
Matcha vs green tea powder: read the label
Korea sells a lot of 녹차가루 (nokcha garu, green tea powder) for baking and lattes. It is ground green tea, but usually not shaded, so it is paler, grassier and more bitter, and it costs less. Both have a place; just do not whisk green tea powder expecting matcha. OSULLOC sells both and names them clearly: Organic Premium Matcha Powder is the shade-grown matcha; Organic Green Tea Powder is the cooking and drinks powder.
OSULLOC Organic Premium Matcha Powder, made from shade-grown Jeju leaves. See details.
OSULLOC's matcha products and what each is for
| Product | What it is | Best for |
|---|---|---|
| Organic Premium Matcha Powder 40 g | Unsweetened shade-grown Jeju matcha | Whisked tea, lattes you sweeten yourself, baking |
| Organic Matcha Stick | Matcha with low-calorie sweeteners (xylose, stevia) in single sticks; OSULLOC describes the matcha as ceremonial grade | Quick lattes without sugar |
| Jeju Matcha Milk Tea | Sweetened instant matcha milk tea with milk powders | A cafe-style drink in a minute; see the milk tea sticks guide |
| Jeju Matcha Oat Blend | Jeju green tea with oat, almond, coconut and soy; plant-based | Dairy-free oat matcha |
| Organic Green Tea Powder | Unshaded green tea powder | Baking, smoothies, cooking |
How to make it
Whisked (usucha style)
- Sift about 2 g (a heaped half teaspoon) of matcha into a bowl to break up clumps.
- Add about 70 ml of water at 70 to 80°C. Boiling water makes matcha bitter, the same rule as for leaf green tea in How to Brew OSULLOC Tea.
- Whisk briskly in a W or M motion with a bamboo whisk (chasen) or a small electric frother until foamy. Drink at once; matcha settles.
Latte
- Whisk 2 g of matcha with 30 ml of hot water into a smooth paste.
- Add 150 to 200 ml of hot or cold milk (dairy or oat) and sweeten to taste. Iced: paste first, then cold milk and ice.
Baking
Use the green tea powder or the premium matcha, sifted with the flour; matcha gives a deeper green and more flavor, the cooking powder is more economical. Both lose color if overbaked.
Storing matcha
Matcha oxidizes faster than leaf tea. Keep it sealed, away from light and heat, and use an opened tin within a couple of months; the color dulling from bright to olive is the sign it is past its best.
If the leaf side of this interests you, Jeju Green Tea: What Makes It Different covers the fields, the grades and the Korean pan-firing tradition, and the OSULLOC Tea Guide covers the whole range.
OSULLOC products in our shop are brand-shipped. For a seasonal mix of Korean snacks, drinks and goods chosen for you, the Daebak Box is a separate, curated option.
FAQ
Is Korean matcha real matcha?
Yes, when it is shade-grown, steamed and finely ground. OSULLOC's Organic Premium Matcha Powder is made that way from Jeju leaves. Plain Korean green tea powder is not matcha.
Does Korean matcha taste different from Japanese?
Generally softer and nuttier with gentler umami. Top Japanese grades are more intense and marine. Both are bitter if made with boiling water.
What is the difference between matcha and green tea powder?
Matcha comes from shaded leaves and is ground very fine; green tea powder is ordinary green tea ground up. Matcha is greener, smoother and more savory; green tea powder is grassier and cheaper and suits baking.
Is OSULLOC matcha ceremonial grade?
OSULLOC describes the matcha in its Organic Matcha Sticks as ceremonial grade. "Ceremonial" is a marketing term rather than a regulated standard, in Korea as in Japan.
How much caffeine is in matcha?
More per cup than brewed green tea, because you drink the whole leaf. Exact amounts vary by product and serving; OSULLOC does not list a figure on these product pages.
This guide is part of the OSULLOC hub, which lists every Daebak guide on OSULLOC.
