The Difference Between Korean and Japanese Matcha

From ancient Chinese rituals to modern Japanese and Korean delights, green tea powder is not just a beverage, but a philosophy, taste and aroma, combined into one.

Ancient roots of Matcha :

As early as 960 AD, green tea powder was favored by the ancient Chinese. They dried the tea, shaped it into dense bricks, and ground it into a fine powder before adding hot water. The monk Eisai, after training in China, brought the practices and techniques to Japan in 1191, marking the beginning of a new era. By 1391, green tea leaves had become the norm in China, but the powder retained its special role.

Japanese Matcha - an art to perfection:

Today, Japanese Matcha (Mat: powder; Cha: tea) is a refined form of powdered green tea, a symbol of the Japanese tea ceremony. Japanese farmers have refined Chinese practices to create superior Matcha. Techniques such as continuous shading are used to promote deeper color, a sweeter flavor, and higher caffeine content. Nitrogen fertilizers help the tea bush grow with minimal sunlight.

Korean Matcha - harmony with nature:

Unlike Japanese Matcha, Korean Matcha , created in Jirisan, does not involve any of the aforementioned human interventions. Shading relies on the natural shadows caused by the mountain, and no fertilizers are used, resulting in an organic product. This in turn creates a green tea powder with a paler color, less caffeine, and a more bitter taste.

This may not sound very pleasant to many, but perhaps it is the complete opposite of man-made powdered tea. Korean Matcha boasts a natural flavor that faithfully reflects its environment: a raw and unpolished taste with layers of refined, deep aroma.

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