O'sulloc
O'sulloc presentation
O’sulloc brings nearly 2,000 years of Korean tea tradition to modern matcha lovers through single-origin teas grown exclusively on Jeju Island’s volcanic soil. Founded in 1979 by Suh Sung-whan, the brand revived a tea culture once reserved for Korean royalty and monks, making premium organic matcha accessible to everyone from curious beginners to dedicated connoisseurs.
Jeju Island: Where Volcanic Soil Meets Tea Innovation
Every O’sulloc matcha originates from one place: Jeju Island, a UNESCO-designated clean environment where volcanic minerals enrich the soil. This single-origin approach ensures consistency and traceability that multi-source brands cannot match. The island’s unique microclimate and pristine conditions create matcha with distinct flavor profiles shaped by centuries of Korean agricultural wisdom combined with modern scientific processing.
Rather than importing leaves from multiple regions, O’sulloc controls the entire cultivation process on their own tea fields. This vertical integration means they monitor everything from soil composition to harvest timing, delivering matcha that reflects true Korean tea heritage.
A Matcha for Every Purpose
O’sulloc recognizes that matcha serves different roles in people’s lives. Their product range reflects this understanding through three distinct offerings:
- Matcha Powder: Mild culinary-grade organic powder perfect for lattes, smoothies, and baking applications
- Premium Matcha: Ceremonial-grade powder made from young tea leaves, offering deep flavor for traditional preparation
- Matcha Stick: Naturally sweetened, sugar-free portable sticks for on-the-go convenience without compromising quality
This tiered approach lets customers choose based on their needs rather than settling for one-size-fits-all products. Whether you’re whisking a morning bowl or experimenting with matcha recipes, there’s a formulation designed for that specific use.
Cultural Preservation Through Modern Accessibility
O’sulloc doesn’t just sell matcha—they preserve and share a tea culture that nearly disappeared from daily Korean life. By combining traditional cultivation methods with contemporary processing and packaging, they’ve made premium Korean matcha available to a global audience. Their commitment to organic certification and transparent sourcing demonstrates that cultural authenticity and modern standards can coexist.
For matcha enthusiasts seeking alternatives to Japanese varieties, O’sulloc offers a distinct Korean perspective rooted in volcanic terroir and 40+ years of dedicated tea cultivation on Jeju Island.
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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.
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.
4 events from O'sulloc's history
January 1979
O'sulloc Founded
Suh Sung-whan established O’sulloc to resurrect Korean tea culture from near extinction during rapid industrialization. The company pioneered scientific farming methods, modern processing techniques, and cultural marketing strategies to revive traditional tea appreciation among a new generation drawn to Western coffee culture.
January 1999
Illohyang Product Launch
O’sulloc launched ‘Illohyang’, marking a triumphant milestone that wasn’t merely a product debut but a declaration of the company’s arrival on the international stage. The product received international accolades, establishing O’sulloc’s reputation for quality and innovation in the global tea market.
January 2001
O'sulloc Tea Museum Opening
The opening of the O’sulloc Tea Museum represented more than a cultural attraction—it served as a tangible manifesto of the company’s commitment to preserving and promoting Korea’s tea legacy. The museum became a cornerstone of O’sulloc’s mission to educate and inspire appreciation for Korean tea culture.
January 2010
Organic Certification Achievement
O’sulloc achieved comprehensive organic certifications including USDA Organic, IFOAM, and EU Organic standards. These certifications represented ironclad guarantees of the company’s commitment to sustainable practices and protecting the delicate ecosystem balance of Jeju Island’s volcanic terroir.
Gallery and medias
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Frequent questions
Find below some answers to the most common questions about O’sulloc.
What makes O'sulloc's Premium Matcha Powder different from their Organic Matcha Stick Packs?
O’sulloc’s Premium Matcha Powder offers a rich, earthy flavor profile with minimal bitterness and vibrant green color, making it ideal for both traditional tea ceremonies and culinary applications. The high chlorophyll content indicates superior antioxidant levels and delivers deep umami (savory) notes with subtle vegetal undertones.
In contrast, their Organic Matcha Stick Packs are specifically engineered for on-the-go consumption with a more consistent, accessible flavor profile. While less pronounced than the premium powder, these portable packs prioritize convenience and consistency for everyday matcha enthusiasts who need quick preparation during busy schedules.
How did O'sulloc's founder Suh Sung-whan revolutionize Korean tea culture in 1979?
When Suh Sung-whan founded O’sulloc in 1979, Korean tea culture was nearly extinct due to rapid industrialization and the popularity of Western coffee. Rather than simply preserving tradition, he implemented radical innovations:
- Applied scientific rigor to soil analysis and water management on Jeju Island’s volcanic terrain
- Built modern processing facilities to maximize each leaf’s potential
- Created strategic marketing that positioned tea as wellness-focused lifestyle choice
- Designed immersive tea house experiences as cultural sanctuaries
His approach transformed O’sulloc from a preservation effort into a cultural revival movement that successfully reintroduced Korean tea to a new generation.
Why does O'sulloc emphasize hand-picking for their Jeju Island matcha production?
O’sulloc’s commitment to hand-picking isn’t nostalgic tradition—it’s a calculated pursuit of perfection for their single-origin Jeju Island matcha. Skilled hands select only the youngest, most tender leaves that burst with optimal flavor and aroma compounds, something mechanical harvesting cannot replicate.
This meticulous selection process, combined with their USDA Organic, IFOAM, and EU Organic certifications since 2010, ensures their matcha maintains the highest quality standards while leveraging Jeju’s unique volcanic terroir (environmental factors) that gives their tea its distinctive characteristics.
What significance does O'sulloc's 1999 Illohyang launch and 2001 Tea Museum opening hold?
The 1999 debut of ‘Illohyang’ marked O’sulloc’s triumphant entry onto the international stage, earning global accolades that announced Korea’s return to premium tea production. This wasn’t merely a product launch—it was proof that Korean tea could compete with established tea-producing nations.
The 2001 opening of the O’sulloc Tea Museum represented a cultural manifesto, demonstrating the company’s commitment beyond commercial success to preserving and promoting Korea’s tea heritage. Together, these milestones established O’sulloc as both a premium tea producer and cultural ambassador, spreading Korean tea culture globally one cup at a time.
Can O'sulloc's organic matcha from Jeju Island's volcanic soil be used for both drinking and cooking?
Yes, O’sulloc’s Premium Matcha Powder from Jeju Island’s volcanic soil is specifically designed for versatility. The rich, earthy flavor with minimal bitterness makes it equally suited for traditional tea preparation and culinary innovation. The high chlorophyll content and vibrant green color enhance both the visual appeal and nutritional value of beverages, desserts, and savory dishes.
However, their Organic Matcha Stick Packs are optimized for convenient drinking rather than cooking, offering consistent flavor for quick preparation but lacking the intensity needed for culinary applications where matcha flavor must compete with other ingredients.
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