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O'sulloc

O’sulloc, founded in 1979 by Suh Sung-whan, revived Korean tea culture from Jeju Island’s volcanic soil with scientific innovation and modern processing.

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Matcha produced by O'sulloc

O’sulloc produces single-origin organic matcha exclusively from Jeju Island (제주도), leveraging the island’s unique volcanic terroir to create distinctive flavor profiles. Their matcha offerings demonstrate meticulous attention to quality while serving different consumer needs.

Premium Matcha Products

Premium Matcha Powder represents O’sulloc’s flagship offering, characterized by its rich, earthy flavor with deep umami notes and subtle vegetal undertones. The powder exhibits minimal bitterness, a testament to careful cultivation and processing techniques. The vibrant green hue indicates high chlorophyll concentration, suggesting elevated antioxidant levels. This versatile matcha serves both traditional tea preparation and culinary applications, making it suitable for purists and creative cooks alike.

Organic Matcha Stick Packs offer convenience for modern consumers seeking on-the-go consumption. While maintaining organic certification standards, these portable packs prioritize consistency and accessibility. The flavor profile, though less pronounced than the premium powder, provides reliable quality for everyday matcha enthusiasts who need portable tranquility in their busy lives.

All O’sulloc matcha products maintain organic certification through multiple international standards, ensuring sustainable production practices. The company’s approach transcends traditional ceremonial versus culinary classifications, instead focusing on quality gradations that serve diverse consumer preferences and applications.

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History of O'sulloc

O’sulloc emerged in 1979 as a revolutionary force in Korean tea culture, founded by visionary Suh Sung-whan during a time when traditional tea was nearly extinct. Korean tea culture in the late 1970s faced complete obliteration as rapid industrialization drew youth away from ancestral farms into urban centers, while coffee became the fashionable beverage of choice.

Suh Sung-whan recognized this cultural crisis and resolved to resurrect Korea’s tea heritage through radical innovation rather than mere preservation. His approach combined scientific rigor with cultural reverence, transforming soil analysis into an art and water management into precise science to coax the finest leaves from Jeju Island’s volcanic earth.

The company’s early innovations represented seismic shifts in Korean tea production. O’sulloc didn’t simply build a factory but erected what could be described as a temple of modern processing, ensuring each leaf achieved its peak potential. Marketing became a strategic offensive, selling not just tea but well-being itself, packaging ancient green tea wisdom in sleek, modern designs that appealed to a new generation.

O’sulloc’s tea houses transcended traditional cafes, becoming immersive cultural experiences and sanctuaries where souls could reconnect with their heritage. The brand’s commitment to organic farming represents a moral imperative, with certifications including USDA Organic, IFOAM, and EU Organic since 2010.

The company’s emphasis on hand-picking represents a calculated pursuit of perfection, with skilled hands selecting only the youngest, most tender leaves bursting with unparalleled flavor and aroma. This meticulous approach to harvesting, combined with Jeju Island’s unique volcanic terroir, creates the foundation for their premium matcha and tea offerings.

Today, O’sulloc stands as a testament to the transformative power of vision, innovation, and unwavering dedication, seamlessly weaving ancient traditions with cutting-edge practices to preserve and elevate Korean tea culture to unprecedented heights.

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