Hello from ICHIZEN. If matcha grades and the difference between drinking and culinary tea feel confusing, this guide
offers a practical way to choose.
Matcha grade names are not a universal legal standard
“Ceremonial grade” and “culinary grade” are not standardized legal categories, so their meanings can vary by brand.
This does not mean grades never existed. Until the Edo period, tencha was sold under grades including
gokujo and betsugi. Modern matcha does not use a single standardized system continuing those historic
grades, so old classifications and today's product labels should not be treated as equivalent.
Read beyond the label: look for origin, intended use, and flavor. ICHIZEN offers Kyoto Uji matcha selected and refined
by Wakimoto Jokoen, a fourth-generation tea wholesaler in Ide, Kyoto.
Four practical clues for reading matcha quality
1. Color: a bright green is a helpful sign
High-quality matcha often has a vivid, fresh green appearance. Still, color can be affected by lighting, photography,
age, and storage. In tencha evaluation, judges also value kara-iro, the color of the infused leaf, because it
relates directly to the color after milling. Color is a clue, not a complete answer.
2. Aroma: look for freshness and gentle sweetness
Look for fresh leafy aroma and gentle sweetness. Because older matcha can smell flat, also consider opening date and
storage.
3. Taste: balance matters more than “no bitterness”
Matcha naturally has some astringency and bitterness. What matters is whether those notes are balanced by umami,
sweetness, and a smooth finish.
For usucha, or thin tea, choose a matcha with a gentle aftertaste and minimal harshness. For lattes or sweets, you may
want a matcha with enough aroma and structure to remain present with milk or sugar.
4. Texture: fine powder usually feels smoother
Matcha is made by finely milling tencha. A finer powder often creates a smoother mouthfeel, but moisture can cause
clumping and make it harder to whisk well.
Choose by use, not only by grade
Choose backward from your intended use. Delicate aroma may be harder to notice in milk, while culinary matcha may feel
strong when prepared with water alone.
For thin tea: focus on umami, aroma, and a smooth finish
For a richer preparation: look for depth without harsh bitterness
For matcha latte: choose clear aroma and good color
For sweets or cooking: choose flavor that holds up to heat and sweetness
If unsure, begin with a balanced style suited to both tea and lattes. Compare ICHIZEN’s matcha by use in our
product collection.
What to check before you buy
Matcha is delicate. Freshness and storage can affect the cup almost as much as the grade itself.
After opening, keep matcha tightly sealed and away from air, light, moisture, and heat. If you drink it regularly,
choosing an amount you can finish in about one month helps preserve its aroma.
For your first bowl, try not to make it too strong. Around 2 g of matcha with a small amount of water at about 70–80°C
can help the flavor open without making bitterness the main impression.
In short: the best grade is the one that fits your cup
Matcha grades are helpful, but they do not tell the whole story. Your preferred way of drinking matters.
Look at color, aroma, texture, flavor balance, use, and storage to narrow the choice.
FAQ
Does a darker green color always mean a higher matcha grade?
Color is an important clue, but it is not enough on its own. Lighting, photography, and storage can change how matcha
appears. Check aroma, taste, texture, and intended use as well.
Can I whisk culinary matcha and drink it as tea?
Yes, you can drink it, but culinary matcha is often designed for heat, milk, or sweetness. As thin tea, it may taste
more astringent or powdery, so it is best to try a small amount first.
How quickly should I use matcha after opening?
As a general guide, choose an amount you can finish within about one month after opening. Keep it sealed, away from
light, moisture, and heat, and avoid putting a wet spoon into the tin.
What should a beginner look for when buying matcha?
Start with how you plan to use it. For thin tea, look for umami and a smooth finish. For lattes, focus on aroma and
color. For sweets, choose a matcha that keeps its flavor after mixing or heating.
References
Hideki Kuwabara, Zoho Kaitei Uji Matcha Ton'ya Yondaime ga Oshieru Omatcha no Subete (Seibundo Shinkosha,
2019), pp. 067, 101–102, 167.
