Particle Size

Particle size refers to the size and distribution of the particles that make up matcha powder. In matcha, it is closely related to mouthfeel, how smoothly the tea disperses in hot or cold water, and the texture of the prepared bowl. Finer powder is not automatically better in every situation, and coarser texture is not the only sign of quality; particle size should be considered together with the tea leaf condition, milling, storage, and whether the powder has been sifted.

Particle size and sifting

Particle size describes the powder itself, while sifting describes the act or tool used to loosen clumps and even out the flow of powder. After opening, matcha can form small clumps due to humidity or static electricity, especially when the powder is very fine. Passing matcha through a sifter before preparation does not change the particle size, but it helps the powder disperse more evenly in water.

Where it matters in processing and preparation

The impression of particle size is influenced by the drying condition of tencha, the milling method, and how the powder is handled after milling. Stone milling is a general term for a traditional grinding method, but not all matcha is stone-milled. ICHIZEN matcha is selected and refined by Wakimoto Jokoen from Kyoto Uji tea, then machine-milled into an ultra-fine, uniform powder.

When evaluating matcha, look beyond fineness alone. Aroma, color, bitterness and astringency, foam, and aftertaste all matter. If a powder feels unusually gritty, sinks quickly, or lacks aroma, storage condition and the possibility of matcha-like powder may also be worth checking. For a broader guide, see how to spot fake matcha.

For daily use, sift only the amount you need just before preparing it, and keep the remaining powder sealed in a cool, dark place. If stored in the refrigerator, let the unopened container return to room temperature before opening to reduce condensation. Understanding particle size helps separate powder quality from other preparation factors such as tools, water temperature, storage, and whisking.