Matcha vs. Powdered Green Tea

What is Matcha?
Powdered form of the green tea leaf (camellia sinensis).

So what’s the difference between “Matcha” and “powdered green tea”?
The two are essentially the same – green tea leaves ground down to powder form.

So what’s the a difference?
While there is no rule that is set in stone, most follow these “guidelines” when it comes to calling a product “Matcha” or “powdered green tea”.

In order to be qualified as high grade Matcha, it must foam well upon whisking. In Korean, we call this process of whisking matcha “격불” (khyuk-bool). In the photo below, one can see whisked matcha in the bowl on the top right (right of the bowl with the tin canister).

In order to produce such fine foam, two things are necessary: fine powder and technique. The latter is a skill that must be honed over time, through practice and experience.

The finest powder comes from tea leaves that are ground down slowly using a stone mill. While other methods have been tried (machine grinding, etc.), the stone mill is what gets the powder to its fine state without destroying the essence or health benefits of the leaves. This is also the factor that limits the quantity that can be produced in a certain amount of time, making fine matcha such a high-priced commodity.

Like a great cup of latte, the smoothness and fineness of the foam at top can make all the difference.

What does “shade-grown” mean?

Some natural shading is provided by surrounding mountains and/or dew or fog from the ocean. For a certain period of time before harvesting, a net is placed over the tea field to control the amount of sun/shade that the leaves are exposed to.

How does this affect the tea?

All tea leaves are made up of the same components. How the leaves are grown and processed will change the level of each component within the tea leaf.

Tea leaves grown in shade for longer periods of time will have higher levels of chlorophyll and amino acids. This is why shade-grown teas will be brighter green in color. Increasing the time of shading will also increase the level of caffeine.

Sunlight is what changes theanine into tannins. The tannin is the component in green tea (also in wine) that is responsible for the astringent, bitter taste. It is also one of the main components that fight cancer. Shade-grown green teas are generally “sweeter” because of this reasons – less tannins.

One method is not necessarily better or worse than the other. It really depends on what you are looking for. For specific health benefits, these are the factors that one should pay attention to when looking for matcha or powdered green tea.

Persimmon Leaf Tisane

gam-ip cha (감잎차) = persimmon leaf tisane

Tired of being sick? Abundant in Vitamins A & C, persimmon leaves help prevent colds and strengthen the immune system. Consistent  intake of this infusion will help lower high blood pressure and help with diabetes, arteriosclerosis (hardening of arteries), and other adult diseases.*

Feeling a little bloated? This infusion is ideal for shedding a few pounds because it naturally speeds up the body’s metabolism and eliminates water retention to decrease bloating.*

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Mulberry Leaf Tisane

bbong-ip cha (뽕잎차) = mulberry leaf tisane

Caffeine Free, like all tisanes, the Mulberry Leaf steeps a deep green infusion. The longer it is left to steep, the color becomes a deeper, moss green.

When drinking this mild herbal infusion, you can feel the tisane soothingly coat the stomach and warmth entering the center of the body. At Hankook Tea, we process our mulberry leaf tisane as we would our Jaksul Cha (green tea). The mellow notes of toasted grains with a hint of sweetness. will remind you of the steadfast and reassuring friendships with bosom friends who have laughed and cried with you throughout the times.

 

 

 

 

 

 

 

 

Research shows that mulberry leaves contain about 10 vital components that help to lower blood pressure levels and aid in preventing and curing diabetes. These leaves have a high content of rutin (strengthens capillary vessels) and gaba (lowers blood pressure), both which have been shown to lower cholesterol levels and help prevent cerebral apoplexy, hypertension and arteriosclerosis, among other things.*

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Teuksun Jaksul Cha (Sejak Grade)

Teuksun Jaksul Cha

Sejak grade green tea from Hankook Tea.

Jaksul Cha means “Sparrow’s Tongue”, indicating high-quality green tea in Korea.

Hand-harvested right before and after Ibha*, it is difficult not to appreciate the complexity of this tea. Teuksun still has the delicate and sweet flavor remnants of the first flush harvest leaves, which are interwoven beautifully with more mature, robust tones. These spring leaves are skillfully steamed and slightly pan-fired into perfection.

*Ibha  is 7th of the 24 seasonal divisions, falling on the 5th or 6th of May, according to the lunar calendar.

Gamnong Jaksul Cha (Sejak Grade)

Gamnong Jaksul Cha

Sejak grade green tea from Hankook Tea.

Gamnong, in Hanja, means “sweet harvest”, referring to the sweet flavor produced by the delicate leaves. These are the delicate leaves and buds at the tip of the tea plants, hand-harvested and processed with years of experience.

Jaksul Cha means “Sparrow’s Tongue”, indicating high-quality green tea in Korea.

Hand-harvested right before and after Gokwoo* season, Gamnong is the tea of choice by tea masters in Korea and abroad. Clear as morning dew, the first flush tea contains bright, crisp and pure flavor tones and the soft bouquet of a spring day right after a light shower. The depth and intensity of this tea is further enhanced by the lingering sweetness that remains.

 

 

*Gokwoo is the rainfall for seeding (the 6th of the 24 seasonal divisions according to the lunar calendar that fall on the 20th or 21st of April).

Gamnong Matcha (Powdered Green Tea)

Matcha (“malcha” in Korean) means powdered tea.
Though there are powdered forms of all types of tea (white, oolong, partially oxidized, black), matcha refers specifically to powdered green tea.

There is is no set rule, but the term “matcha” usually refers to high quality powdered green tea. Discerning quality comes down to two main factors – the grade of the tea leaf used and how well it foams when whisked.

Hankook Tea’s founder and CEO Yang Won Suh has received recognition by the Korean government as the 34th Grand Master of Traditional Korean Foods (or Myung-In) for his superior production of Matcha and Hwang Cha.

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Our Gamnong Matcha uses Sejak grade tea leaves (same grade as our Gamnong Jaksul Green Tea), grown at our Jangsung Tea Plantation. Part of this plantation is reserved specifically for our matcha.

The tea leaves shaded for a short period of time to produce a brighter color and slightly sweeter taste. The shading is only done for a short time in order to retain the “natural” green tea taste, as well as to retain higher levels of tannin and lower levels of caffeine.

Like a great latte, fine foam is an important part of matcha (see example in photo above: bowl on top, right shows whisked matcha topped with fine foam) In order to get great foam, technique and much practice is needed. But more importantly, the powder needs to be very fine. The best method found to date is by using a stone mill, which keeps all the nutrient intact while getting the leaves down to a soft, fine powder. Using a grinding machine is also common for powdered green tea (not matcha grade), but it cannot get the powder ground down as finely without destroying the nutrients or flavor of the tea leaf.

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Gamnong Matcha – 30g
Luxuriously smooth and slightly sweet in taste, the bright green liquor has a light grassy aroma.

Ujeon Gamro Jaksul Cha (Special Grade)

Ujeon Gamro Jaksul Cha

This is Hankook Tea’s special grade of green tea.

Ujeon, in Hanja, means “before rainfall”, indicating the time these leaves are harvested. They are the absolute first buds that shoot up with the start of spring. These delicate buds are hand-harvested and processed with years of experience.

Gamro, in Hanja, means “sweet dew”, indicating the taste and aroma of the tea. When steeped correctly, there is a delicate sweetness that is produced.

Jaksul Cha means “Sparrow’s Tongue”, indicating high-quality green tea in Korea.

Some categorize it to be a Sejak grade.
Others categorize it to be in a class of its own.
Harvested before Gokwoo* season in early spring, the first budding shoots of the year are meticulously hand-picked leaf by leaf to create this peerless tea. Steeps a bright, green liquor possessing a light sweet taste with delicate undertones of clean grassiness.

*Gokwoo is the rainfall for seeding (the 6th of the 24 seasonal divisions according to the lunar calendar that fall on the 20th or 21st of April).