How to choose matchaのコピー　最新

Most Japanese matcha is a blend, and that is not a compromise. Blending is the central craft of a Japanese tea house. Every maker keeps a tea master who tastes each year's leaf and combines cultivars to rebuild a flavour the house has served for generations. The harvest changes; the cup does not. Single cultivar matcha takes the opposite approach — one variety, on its own, exactly as that season produced it. Neither is better than the other. One is a craft of consistency, the other a record of a single year.

Want to taste what makes one variety distinct, in one particular year? Look for single cultivar. Want the flavour a tea house has spent generations perfecting, in the same cup every morning? That is exactly what its tea master built the blend to do.

Our single cultivar matcha

These are the single cultivar matcha in our range at the moment.

MatchaJPYAME SAEMIDORI 100gSaemidori cultivarYame, FukuokaSmooth and balancedLow bitterness $64.00 Shop this matcha → MatchaJPYAME KIRARI 100gKirari 31 cultivarYame, FukuokaVivid greenRich umami $64.00 Shop this matcha → Sold out MatchaJPKAGOSHIMA ASANOKA 30gAsanoka cultivarKagoshima, organicBright aromaClean finish Sold out Shop this matcha → Sold out MatchaJPKAGOSHIMA OKUMIDORI 30gOkumidori cultivarKagoshima, organicDeeper bodyVibrant green Sold out Shop this matcha →

Every matcha below is authentic Japanese matcha. A higher price generally means richer umami, deeper colour, and a smoother finish — not that lower-priced options are low quality.

• Start small · 20–50g

  The easiest way to try premium matcha.

  ASAHINA-NO-YUKI 20g KAGURA 30g HOSHI-NO-TSUMUGI 30g KAMI-WATASHI 30g / 50g

• Everyday value · 30g tins & 100g packs

  The best price per cup.

  MATCHA KAZE 30g MURASAKINO 30g ICHIGO ICHIE 30g NUTTY YAME MATCHA 100g KAMI-WATASHI 100g

• Top of the range

  Our highest-grade matcha. These are the ones we would serve as usucha in a tea ceremony.

  KOYAMAEN OGURAYAMA IZUMO KAGURA YAME SAEMIDORI 100g YAME KIRARI 100g HOSHINOEN IKE-NO-SHIRO

Within each list, items run from lower to higher price. Prices are shown in US dollars, or in your local currency where we support it, and the current price is always on the product page.

Matcha ranges from everyday latte powder to premium ceremonial quality. As a rule, better matcha has better colour, aroma, umami, and a smoother finish.

What about “ceremonial grade”?

Japan has no official grading system for matcha. “Ceremonial grade” is a Western marketing term — a rough signal at best. Two “ceremonial” matcha can taste completely different, and the label alone guarantees nothing. Judge matcha the way Japanese tea professionals do: by colour, aroma, umami, and bitterness.

For a smoother cup, prioritise colour, aroma, and low bitterness — not the word “ceremonial.”

• Choosing only by “ceremonial”It’s a helpful signal, but taste, colour, bitterness, origin, and purpose matter more.
• Buying the most expensive matcha for lattesPremium matcha is wonderful, but daily lattes need balance, colour, and smoothness — not the highest price.
• Starting too largeIf you want to compare several matcha, start with 20g or 30g. If you already know you’ll drink matcha most days, 100g is better value and easy to finish while fresh.
• Ignoring preparation toolsClumps make good matcha taste worse. A sifter, shaker, or chasen improves the result.

Matcha is sensitive to air, light, heat, and humidity. Choose a size you can finish while it’s fresh.

• Approx. 10 servings20gSmall trials, premium tasting, or comparing different matcha.
• Approx. 15 servings30gFirst-time buyers, occasional use, gifts, and freshness.
• Approx. 25 servings50gRegular use without committing to a large pack.
• Approx. 50 servings100gDaily lattes, better value, and regular matcha drinkers.

Make lattes often? 100g is usually the best value. Drink matcha occasionally? 30g is easier to finish fresh.

Region isn’t the only factor, but it tells you a lot about the style of a matcha.

• Uji, KyotoClassic, refined, traditional. Popular for ceremonial matcha and gifts.
• Yame, FukuokaDeep umami with a nutty character. Smooth and low in bitterness.
• ShizuokaGrassy freshness with a crisp, refreshing bitterness.
• Izumo, ShimaneRich and aromatic, with an increasingly popular character of its own.
• KagoshimaJapan's largest tea-growing region, with a mild climate suited to organic cultivation. Smooth and approachable, with gentle umami.

If your matcha tastes clumpy or powdery, a simple tool usually fixes it.

• Matcha sifterSift first to break up clumps and improve texture.
• Matcha ShakerFor quick iced matcha lattes without a bamboo whisk.
• Matcha WhiskThe traditional bamboo whisk for usucha and light foam.
• Matcha bowlWhisk matcha smoothly and comfortably.