This study was conducted to evaluate the effect of green tea powder on the sensorial quality of Chungkookjang. The results showed that the addition of Ttuck-cha or Ooreung-cha green tea powder was not appropriate for the fermentation of Chungkookjang. The results of sensory evaluation approved that the addition of Choi-cha or Powder-cha green tea powder reduced the off-odor of Chungkookjang. Therefore, Choi-cha and Powder-cha could be used as the effective natural additives for the improvement of the sensorial quality of Chungkookjang.