Matcha Green Tea Grades - How to Assess the Quality

Matcha, with its excellent health and beauty benefits, attracts many people with its beautiful green color and delicate taste.

However, there is a wide variety of qualities and grades in the world of matcha, each with its own unique characteristics and appeal.

We will help you find the best matcha for you by providing detailed information on matcha qualities and grades.

The Different Grades of Matcha Green Tea Powder

Have you ever wondered which matcha tea to choose from the wide variety available in stores and online, ranging from inexpensive to expensive options?

Matcha varies in quality and price.

The quality of matcha depends on where the tea leaves come from, who produces it, and the amount of time and effort put into the cultivation and production process. We will guide you through the profound world of matcha, from high-quality matcha for tea ceremonies to casual matcha for everyday enjoyment.

Ceremonial Grade Matcha

Ceremonial grade matcha is a high-quality powdered tea used in the traditional Japanese tea ceremony.

It is distinguished by its cultivation method, selection of tea leaves, processing method, flavor, aroma, and appearance. First, ceremonial grade matcha is grown using a special technique called “covered cultivation.”

By covering the tea leaves before they are harvested, the amino acid theanine in the leaves is increased, resulting in a stronger flavor and sweetness.

Additionally, the tea leaves are picked in the spring when they are young and tender, which ensures high quality and rich flavor. The processing method is also unique: the tea is ground slowly on a stone mill to keep frictional heat low, thereby maximizing the flavor and aroma of the tea leaves.

This results in a very fine powder with a smooth texture and a bright green color.

The flavor is rich and sweet, with low bitterness.

The amino acids increased by “covered cultivation” contribute to these flavors, giving the tea a mild, full-bodied taste when drunk.

Daily Grade Matcha (a.k.a. Premium or Latte)

Matcha can be enjoyed not only in the traditional style of the tea ceremony but also easily in everyday life.

Recently, more and more people are enjoying matcha in the comfort of their own homes, thanks to the availability of high-quality daily grade matcha at affordable prices.

Since the price of daily grade matcha is lower than that of ceremonial grade matcha, it can be used abundantly on a daily basis. There are many ways to enjoy matcha at home.

Dissolving matcha in hot water or cold water and drinking it as is, or incorporating it into matcha lattes or smoothies, is also recommended.

The unique flavor and aroma of matcha add an accent to any drink.

The health benefits of matcha should not be overlooked.

It is rich in antioxidants and theanine, which has a relaxing effect, and drinking it daily supports a healthy lifestyle.

Culinary Grade Matcha

Matcha is widely used not only for drinking (tea ceremony) but also in food processing.

In particular, culinary grade matcha used in confectionery and baking is characterized by its distinctive bitterness and strong flavor. It is used in baked goods, bread dough, bean paste, yokan, and other items where the aroma and color of matcha are enhanced.

Culinary grade matcha is more affordable than high-end matcha and can be easily enjoyed.

One of the reasons matcha is popular around the world is its versatility in various sweets and dishes.

Culinary grade matcha is used in a wide variety of sweets such as matcha ice cream, matcha cake, and more, allowing customers to enjoy a special flavor not found in other sweets.

How to Assess the Grade of Matcha?

The grade of matcha is determined by a comprehensive evaluation of factors such as appearance, aroma, taste, and foam, as well as the degree of effort put into cultivation, harvesting methods, selection, and processing.

By selecting the appropriate grade of matcha for your application, you can enjoy matcha to its fullest.

For example, ceremonial grade matcha is used in tea ceremonies, while culinary grade matcha is best suited for cooking and sweets.

Both grades can be enjoyed according to their respective uses, allowing you to experience the fascinating world of matcha.

Where was it produced?

Uji in Kyoto Prefecture is known as one of the leading production centers of matcha in Japan.

With a long history of producing Tencha (the tea leaves used to make matcha) and extensive research into cultivation, production, and processing techniques, the area is highly regarded for producing high-quality matcha due to its climate and soil conditions. It is characterized by a relatively mild climate and abundant precipitation, with gentle sunlight and cool breezes in spring benefiting the tea fields. Uji matcha is often used in tea ceremonies because of its high quality and rich flavor.

Nishio City in Aichi Prefecture is also famous for its matcha production. Nishio City’s warm and humid climate is ideal for growing tea plants. The soil is rich, and the tea leaves are highly nutritious. Nishio matcha, in particular, is known for its deep aroma and rich flavor.

There are several other regions where matcha production is flourishing, including Shizuoka, Kagoshima, and Fukuoka Prefectures.

Matcha produced in each region has its own unique flavor and aroma, influenced by the climate and soil of each region.

Was it grown under shade before harvesting?

Tencha, the raw material for matcha, is grown under cover, meaning that the tea leaves are shielded from sunlight.

While ordinary sencha tea leaves are grown in sunlight, tencha leaves are cultivated in an environment where they are protected from direct sunlight. The tea plantation is covered two to three weeks before the sprouts emerge to shield them from direct sunlight.

This is done using straw and shade nets.

This covered cultivation allows the tea leaves to grow slowly, increasing the amount of theanine, which is an umami component, and giving the tea leaves a distinctive sweet and savory flavor.

It also reduces astringency and produces the mild flavor characteristic of matcha.

The under cover cultivation is an important process essential for enhancing the quality of matcha.

What tea plant cultivar was the matcha made from?

Typical varieties of matcha include “Yabukita,” “Okumidori,” and “Samidori.”

“Yabukita” is the most widely grown variety in Japan and is often used in the production of matcha. It is characterized by its well-balanced flavor and aroma, and its bright green color.

“Okumidori” is harvested later than “Yabukita” and is characterized by its deeper green color and rich sweetness. This variety has a superior color and flavor when made into matcha.

“Samidori” is a native variety of Uji, Kyoto Prefecture, and is characterized by its bright green color and fresh aroma. This variety is often chosen when the color of the matcha is particularly important, making it a visually pleasing matcha.

Blends are sometimes made to take advantage of the characteristics of each variety, producing matcha with its own unique flavor and aroma.

A better understanding of matcha varieties will help you find the right matcha for you.

When was it harvested?

The main harvest season for matcha is spring, from April to May. Tea leaves can be harvested two or three times a year, with the first leaves harvested being called “ichiban-cha” (first harvest), followed by “niban-cha” (second harvest), “sanban-cha” (third harvest), and so on, with the quality of the tea leaves decreasing as the harvest season progresses.

Shincha (new harvest), harvested between April and May, is considered to be the highest quality tea of the year. The tea leaves are soft and have a strong, sweet, and savory flavor with little astringency. After harvesting in the spring, the second tea leaves are harvested from June to July, when the sprouts are growing again.

Although the quality of second harvest tea is slightly inferior to that of first harvest tea, it still produces a sufficiently flavorful matcha. In some areas, tea leaves are harvested in the fall as well. Autumn tea leaves are new sprouts that have survived the summer heat and are slightly more astringent, but have a distinctive flavor.

How was it processed and stored?

Processing and storing matcha is a very important process to maintain its bright green color, flavor, and quality.

First, the tea leaves (tencha) used to make matcha are steamed immediately after harvesting to prevent oxidation and maintain their bright green color.

The steamed tea leaves are then dried without being rubbed to produce “aracha” before finishing. The tea leaves are then sorted by removing the stems and leaf veins to produce “tencha,” which is then ground with a stone mortar to produce “matcha.”

The fine powder form of matcha is easily damaged by temperature and humidity, so matcha is immediately placed in an airtight container after processing.

It is recommended to consume it as soon as possible after opening.

Each step in the processing and storage of matcha is crucial to maximizing its flavor and nutritional value and is key to maintaining matcha’s quality.

What color is it?

The color of matcha is greatly influenced by its grade and quality.

High-quality ceremonial grade matcha is characterized by its bright green color. This grade of matcha is made from young tea leaves that are carefully ground on a stone mill, giving it a beautiful color and rich flavor.

Culinary grade matcha, on the other hand, is often used for cooking and sweets, and its color may be a little lighter than that of ceremonial grade. This grade of matcha has a slightly stronger flavor and aroma and a lighter shade of green because it contains more leaf constituents.

The bright green color of matcha is due to the method of cultivation and production of the tea leaves. Covered cultivation, in which the tea leaves are shielded from sunlight, increases the amount of chlorophyll in the leaves, resulting in a brighter green color.

Therefore, the color of matcha is an important indicator of its quality and grade.

How does it taste?

Matcha is graded according to its quality, and each grade has a different flavor. High-quality matcha is made from only the newest and most tender tea leaves.

This gives matcha a rich flavor, deep aroma, and smooth taste. The taste is sweet with little or no bitterness.

On the other hand, lower-grade matcha is generally made from tea leaves that have become somewhat hardened during the growing process. As a result, it tends to be more bitter and has less sweetness and umami.

High-quality matcha, with its fragrant flavor and beautiful color, provides a soothing and luxurious experience just by drinking it. Select the appropriate matcha according to your taste and intended use.

Try the finger test to assess the quality of your matcha powder

One method of checking the quality and particle size of matcha is the “finger test.” The procedure involves placing a small amount of matcha on a flat surface, spreading it thinly, and then slowly tracing the matcha with a finger.

High-quality matcha will feel smooth and less coarse when traced with the finger. Lower-quality matcha have larger particles and can feel rough.

There are two points to check in this test:

1. Check the fineness of the particles. The finer the particles of matcha, the smoother it feels in the mouth and the more foam it produces. High-quality matcha is characterized by this fineness. Lower-quality matcha has a rough texture and spreads unevenly when spread with the fingers.
2. Check the color. High-quality matcha is characterized by a bright green color, as it is made from new sprouts or the softest tea leaves. Lower-quality matcha has a darker green color with a slightly rough appearance. Further down in quality, the red or yellow color is stronger and duller.

Anyone can easily perform this test. You can see the difference more clearly when you test several different types of matcha. Please try this test with the matcha you have on hand.

Which grade of matcha is better for your health?

The nutritional value and flavor of matcha vary greatly depending on the time of harvest. The first harvest tea (ichibancha) is harvested in spring and contains plenty of nutrients stored inside the tree during hibernation.

This makes it rich in theanine, which has a sweet and umami taste, and low in catechins and caffeine, which have an astringent and bitter taste. The second harvest tea (nibancha) is harvested in the summer, when the newly sprouted tea leaves are picked after the first tea leaves are harvested.

The third harvest tea (sanbancha) is harvested even later, in the fall.

The second and third harvest teas contain slightly more caffeine and catechins than the first tea, but they are also more potent antioxidants. These teas are recommended for those who wish to strengthen their immune system.

Bancha and hojicha, harvested in the fall, are high in polysaccharides, which help regulate blood sugar levels. Hojicha, in particular, is roasted and therefore low in caffeine, making it safe to drink before bed.

The health benefits of matcha during any harvest season depend on your goals. If you are looking for relaxation, you may prefer theanine-rich first harvest tea (ichibancha). If you are looking for antioxidant benefits, you may prefer second and third harvest teas (nibancha and sanbancha). If you are focusing on blood sugar regulation, you may prefer the polysaccharide-rich autumn bancha or hojicha.

Choose the best matcha for your health needs.

How do choose which matcha grade is best for you?

Many people would like to buy matcha but are unsure where and what to buy.

Here are some important points to keep in mind to determine which grade of matcha is best suited for you.

Purpose of Drinking Matcha: If you drink matcha for its health benefits or as a relaxing beverage, you should choose a high-quality ceremonial grade matcha. It is rich in sweetness and umami, and has low bitterness, making it easy to drink.

For making sweets and drinks, the relatively affordable culinary grade matcha is recommended.

Budget: Since matcha is something you may drink every day, you want to choose something safe and secure. Ceremonial grade matcha is more expensive, but worth it considering its health benefits.

In particular, matcha, which uses the whole tea leaf, can be enjoyed with peace of mind, as choosing organic tea leaves reduces the risk of exposure to pesticides and chemical fertilizers.

On the other hand, if you use large quantities daily or have a limited budget, the relatively affordable daily grade matcha or culinary grade matcha are good choices.

These pointers will help you choose the grade of matcha that best suits your purposes and preferences.

Conclusion: Different Matcha Grades for Different Uses

There are many different types and grades of matcha depending on its hue, aroma, flavor, and price. High-quality matcha is often made from the first harvest tea leaves and is primarily used for tea ceremonies, which also results in a higher price.

In recent years, matcha-flavored sweets and drinks have become popular, and culinary grade matcha in the general price range is also increasing. This type of matcha is easier to incorporate into everyday life and is suitable for food processing because its color and aroma have been adjusted to be stronger.

The important thing is not to choose matcha based on price alone, but to understand the diversity of matcha and use it according to your preferences and usage scenarios.

By incorporating matcha into your daily routine, you can enjoy its health and relaxation benefits.