Criterion 1: Color, the Emerald Test

This is the first visual indicator, and the most reliable. A superior quality matcha should display an electric green color, almost neon, with an intensity that surprises you the first time.

This vibrant color is the result of shading the tea plants in the weeks leading up to the harvest. Deprived of direct sunlight, the tea plants produce more chlorophyll to capture every available ray. This overproduction of chlorophyll, coupled with an accumulation of L-theanine (responsible for sweetness), gives the characteristic color and aromatic profile of good matcha.

Criterion 2: Origin and Grade

The term "Ceremonial Grade" means that the matcha is intended to be drunk pure, whisked in a bowl with hot water. It is produced from the first spring harvest only, using the tenderest and sweetest leaves.

To explore our recipes for quality culinary Korean matcha, see our article 5 Korean Matcha Recipes.

Criterion 3: Texture, an Impalpable Powder

Superior quality matcha is ground very slowly between stone mills, at a speed not exceeding 30 to 40 grams per hour to preserve volatile aromas and avoid overheating the leaves.

The result: an extremely fine powder, whose particles are so small that they form a stable foam when whisked. This fineness is impossible to achieve with fast industrial grinding.

The test: spread a little powder on a white sheet of paper with your finger. The trace should be smooth and uniform, like makeup or talc. If you feel grains or a sandy texture, the grinding was rushed.

Criterion 4: Taste, Umami Above All

A good matcha whisked in a bowl should reveal a three-stage complexity:

The attack: creamy, almost velvety. The foam forms easily and persists for several minutes.

The mid-palate: notes of freshly cut grass, slightly vegetal, with an umami depth that gradually settles in.

The finish: naturally sweet, without dominant bitterness. The Huigan (sweet aftertaste) lingers after the last sip. If you have to add sugar to mask the bitterness, then the quality is not there.

Korean Matcha vs. Japanese Matcha

Korean matcha (Malcha, 말차, or Garucha, 가루차) is produced using the same principles as Japanese matcha: shading of tea plants, harvesting of the first shoots, grinding on stone mills. But the Korean terroir of Boseong and Jeju gives a distinct aromatic profile.

Korean matcha is generally less bitter and sweeter than Japanese matcha. The tea plants of Boseong, enveloped every morning by the sea mist, naturally develop fewer bitter catechins. The result is a powder with slightly rounder, more welcoming notes for novices.

For a complete comparison, see our guide Korean Green Tea vs. Japanese Green Tea.

The Essential Ritual

To honor good Korean matcha, a few simple rules:

Water: 75°C maximum. Water that is too hot destroys delicate aromas and amplifies bitterness. Boil then wait 3 to 4 minutes.

The Chasen: a bamboo whisk is essential to create the characteristic foam. Rapid W-shaped movements, not circular, create a stable emulsion.

The bowl: our artisanal Boseong bowls offer the necessary space to whisk the matcha with amplitude. A bowl that is too small creates splashes and uneven foam.