Understanding Quality

Not all matcha is equal.
Here's how to choose.

Grade reflects harvest timing, shading duration, cultivar, and grinding method - not just marketing. Understanding these factors changes how you buy, brew, and taste.

Grade I
Umami
100
Sweetness
90
Body
40
Colour
85
Aroma
95

Grade I

Ceremonial

First Flush · Shade-Grown 4 Weeks · Pure Drinking

The pinnacle of matcha. Ceremonial grade is made exclusively from the first spring harvest - the youngest, most nutritious leaves - after a minimum of four weeks under total shade. The flavour is complex, umami-forward, naturally sweet, with no bitterness. Vibrant electric green.

From ¥4,800 / 30g

Colour

Electric jade, vivid bright green

Aroma

Fresh grass, ocean breeze, marine umami

Flavour

Creamy, sweet umami, zero bitterness, lingering finish

Texture

Silky, rich, full-bodied foam

Origin

Uji, Kyoto

Cultivar

Okumidori, Gokou, Samidori

Shading

30-40 days tana shading

Grinding

Stone-ground ≤40 rpm

Best Uses

Pure thin tea (usucha)Pure thick tea (koicha)Mindful morning ritual
View Ceremonial Grade
Grade II
Umami
70
Sweetness
70
Body
60
Colour
65
Aroma
70

Grade II

Premium

First or Second Flush · Shade-Grown · Daily Drinking

Premium grade bridges the ceremony and the everyday. Often blended from first and second harvest leaves, it delivers excellent colour, a pleasant umami balance, and very mild bitterness. Perfect for anyone building a daily matcha practice without ceremony-level expense.

From ¥2,400 / 30g

Colour

Deep green, clear and bright

Aroma

Fresh vegetal, light grassy notes

Flavour

Balanced umami, very mild bitterness, clean finish

Texture

Smooth, medium-bodied

Origin

Uji / Nishio blend

Cultivar

Yabukita, Okumidori

Shading

20-30 days

Grinding

Stone-ground

Best Uses

Daily drinkingMatcha latteIced matchaMindful everyday practice
View Premium Grade
Grade III
Umami
45
Sweetness
45
Body
85
Colour
40
Aroma
45

Grade III

Culinary

Late Harvest · Robust Flavour · Cooking & Baking

Culinary grade is made from later harvests with a stronger, more astringent character that stands up beautifully to heat, milk, and sugar. Its bold flavour and deep colour excel in lattes, baked goods, sauces, and ice cream - delivering authentic matcha taste at accessible pricing.

From ¥1,200 / 30g

Colour

Bright green, may have slight yellow tint

Aroma

Robust grassy, toasty notes

Flavour

Strong, bold, pleasantly bitter

Texture

Medium-fine, slightly grainy when pure

Origin

Kagoshima / Nishio

Cultivar

Yabukita, mixed

Shading

Limited shading

Grinding

Stone or hammer mill

Best Uses

Matcha lattes & milk drinksBaking & confectionerySavory cookingSmoothies & wellness drinks
View Culinary Grade

Side by Side

Grade Comparison

Attribute Ceremonial Premium Culinary
Harvest 1st flush, April 1st-2nd flush Later flushes
Shading 30-40 days 20-30 days Minimal
Umami ★★★★★ ★★★★☆ ★★☆☆☆
Sweetness ★★★★★ ★★★☆☆ ★★☆☆☆
Bitterness ★☆☆☆☆ ★★☆☆☆ ★★★★☆
Colour Vivid electric Deep green Bright green
Best for Pure drinking Daily ritual Cooking & lattes
Price range $$$ $$ $

Decision Guide

Which grade is right for you?

If you're new to matcha

Start with Premium grade. It's forgiving of temperature and technique errors while still delivering genuine umami character and vibrant green colour.

If you practice Chado

Only Ceremonial grade. The ceremony deserves the first harvest - the sweetness, the foam, the colour cannot be replicated at lower grades.

If you make lattes daily

Culinary grade is perfectly suited. Its bold flavour cuts through milk beautifully and the price makes a daily ritual sustainable.

If you bake with matcha

Culinary grade is ideal - stronger, robustly green, economical for use in cakes, cookies, ice cream, and chocolate.