We explain the difference in the quality of the Matcha grades we sell in our online store!
Matcha simply means “powered tea” – as in “Matsu” (to rub) and Cha (tea).
It is more finely defined as ground tencha…which is the dried product of the picking of the youngest/greenest shoots from the top of the plant, which by now are vibrantly green due to the increased amount of chlorophyll produced as a result of shading the plants towards the end of the growth period.
Those little green tips are picked by hand! The stalks and veins are removed, the remaining leaf is steamed and dried, and the very best matcha is then stone-mill ground.
Yes, it takes more than an hour to grind 30g of matcha, hence the high price point.
All Matcha is not created equal. If there’s a very specific location given on the packaging, that’s a good sign that you’re buying a quality matcha.
High quality matcha for drinking straight is called Ceremonial Grade.
All other matcha is Culinary Grade and incidentally is often used in cafes to make lattes.
In general, for any type of Ceremonial Grade matcha look for:
- It should be from Japan
- You should be able to identify the location it was made
- It should be vibrant green
- It should be fragrant
- When you drink it there should be a definite umami
- It should froth well
- It should be smooth to drink
We know where all our matcha comes from, who produces it, when it is harvested, and we also provide flavour profile ratings for umami, astringency, colour, texture, aroma, and richness.
Aside from our Culinary Grade Matcha, all our matcha is Ceremonial Grade and can be used to make a fabulous traditional matcha tea!
Some of our Ceremonial Matcha is marked as “Heritage Grade” – which is how we grade the “best of the best”.
To achieve Heritage Grade requires a very specific set of production criteria:
- Leaves must be shaded for 4 weeks or more
- Leaves must be shaded under a canopy, not directly, preventing the shading material from causing damage to the leaves, and allowing the plant to grow freely.
- This also allows the plant to be handpicked, and the handpicking must occur in the spring.
- The picked leaves must be steamed and dried into leaf flakes called tencha using a tencha roasting facility.
- The tencha must be refined to remove leaf stems and veins, then chopped into small even pieces for grinding.
- The grinding must be done on a stone mill.
Finally, Culinary Matcha is still a high quality tea and is fine for drinking – and it is often used by cafes for matcha lattes!
The biggest difference is that it is made from the leaves further down the stem from higher graded matcha.
By all means, try it and drink it as latte! It has a stronger flavour and this comes through when used for cooking and baking.
If you are new to the matcha experience, a good, all round, everyday drinking matcha that is also at a great price would be our Nishide’s Uji Matcha Stone Mill Ground. This a fantastic matcha to start your journey!