Jeollanam matcha powder

Jeollanam Matcha Production and Growing Conditions

Jeollanam Province, located in southwestern South Korea, stands as the country’s largest tea-producing region with Boseong County alone accounting for 40% of national green tea output. This subtropical area provides ideal conditions for cultivating shaded tea plants used in malcha, Korea’s traditional powdered tea similar to Japanese matcha. The region’s 1,600-year tea heritage combines with modern organic farming to create distinctive Korean matcha.

Climate and Terroir Advantages

Jeollanam’s coastal position creates a mild, humid climate moderated by ocean currents. The province receives abundant rainfall throughout the year, while mountainous terrain provides natural drainage and protection from harsh weather. Fertile soils free from industrial pollution contribute to clean, vegetal flavor profiles. These conditions differ from Jeju’s volcanic terroir, producing tea with smoother umami and lighter sweetness. The clean air and consistent moisture levels reduce plant stress, allowing tea bushes to develop complex flavor compounds that translate into nuanced matcha.

Cultivation Practices for Matcha

Tea farmers in Boseong practice shading techniques two weeks before harvest to boost chlorophyll and amino acid content in leaves destined for malcha production. This pre-harvest shading mimics Japanese methods but adapted to Korean climate patterns. Spring harvests, particularly the prized ujeon first flush picked before April’s grain rains, yield the most tender leaves for premium powdered tea. Key growing practices include:

• Organic farming methods maintained at major plantations like Daehan Dawon
• Traditional hand-processing techniques preserved from Buddhist monastery traditions
• Hillside cultivation at varying elevations to extend harvest windows
• Natural pest management using the region’s biodiversity

Processing and Production Methods

After shading and harvest, Jeollanam producers steam leaves to halt oxidation, then dry and stone-grind them into fine powder. The region’s artisan approach often involves smaller batch sizes compared to industrial Japanese matcha production. Processing facilities maintain cool temperatures to preserve catechins and L-theanine that give matcha its characteristic taste and effects. While Boseong primarily produces loose-leaf green tea, dedicated malcha production has grown as Korean tea culture expands globally. The resulting powder carries Jeollanam’s signature fresh aroma with delicate vegetal notes, distinguishing it from bolder Japanese profiles. Tea tourism and cultural festivals now promote the region’s matcha-making heritage, connecting modern consumers with centuries-old cultivation wisdom passed through generations of Korean tea farmers.