Exploring the Different Grades and Types of Korean Green Tea and Matcha

Korean green tea and matcha have been gaining popularity worldwide due to their unique flavor profiles, health benefits, and the country’s commitment to producing high-quality tea. In this article, we’ll take a closer look at the different grades of Korean matcha and the various types of Korean green tea available, helping you navigate the exciting world of Korean tea.

Matcha Grades: Ceremonial vs. Culinary


Korean matcha is categorized into two main grades: ceremonial and culinary. Ceremonial grade matcha is the highest quality and is primarily used for traditional tea ceremonies. This grade of matcha is made from the youngest, most tender tea leaves, which are shade-grown and ground into a fine, vibrant green powder. Ceremonial grade matcha boasts a smooth, umami-rich flavor and a creamy texture.


On the other hand, culinary grade matcha is more affordable and is commonly used as an ingredient in various recipes, such as baked goods, smoothies, and lattes. While still of good quality, culinary grade matcha may have a slightly less vibrant color and a more robust flavor compared to ceremonial grade.


Shaded vs. Unshaded Matcha


Another important distinction in Korean matcha is whether the tea leaves are shade-grown or not. Shaded matcha, also known as “original” matcha, is made from tea leaves that have been covered to block out sunlight for a period of time before harvesting. This process increases the chlorophyll content in the leaves, resulting in a brighter green color and a smoother, less astringent flavor.


Unshaded matcha, on the other hand, is made from tea leaves that have been grown under normal sunlight conditions. While still flavorful and nutritious, unshaded matcha may have a slightly less vibrant color and a more robust, slightly bitter taste compared to shaded matcha.

korean green tea

Types of Korean Green Tea


In addition to matcha, Korea produces a wide variety of loose-leaf green teas, each with its own unique characteristics and harvest times. Some of the most popular types of Korean green tea include:

  • Ujeon (Woojeon): A premium first flush tea harvested in early spring, known for its delicate, sweet flavor and minimal astringency.
  • Sejak: Another first flush tea harvested slightly later than Ujeon, offering a balance of sweetness and subtle astringency.
  • Joongjak (Jungjak) Plus: A second flush tea harvested in late spring or early summer, characterized by a fuller body and slightly more robust flavor.
  • Jeoncha (Chuncha): A second flush tea with a light, refreshing taste and a subtle sweetness.
  • Daejak: A third flush tea harvested in summer, known for its bolder, more astringent flavor and affordable price point.


In addition to these green teas, Korea also produces small quantities of oolong and black tea, such as the first flush Oolong Tea Plus and the first flush Black Tea Plus, offering tea enthusiasts even more variety to explore.




Korean green tea and matcha offer a diverse range of flavors and quality levels to suit every taste and preference. By understanding the different grades of matcha and the various types of Korean green tea available, you can make informed choices and fully appreciate the unique characteristics of each tea.


Whether you prefer the smooth, umami-rich flavor of ceremonial grade shaded matcha or the light, refreshing taste of a first flush green tea like Ujeon, Korean tea has something to offer for every palate. As you explore the fascinating world of Korean tea, take the time to savor each cup and discover your personal favorites.

Jeju vs Hadong: A Tale of Two Korean Matcha Terroirs

Hadong: The Heartland of Korean Green Tea Tradition and Innovation

Hadong Green Tea: A Journey Through History and Flavor