How to choose matcha

matcha
matchamatcha

GRADE KOYAMAEN TEA NAME
CEREMONIAL GRADE
(THICK TEA)
TYAJYU NO MUKASHI

KASUGA NO MUKASHI

KAGURADEN

SEIUN

TENNOUZAN
CEREMONIAL GRADE
(THIN TEA)
SHIKIBU NO MUKASHI 

OGURAYAMA 

YOMO NO KAORI

SAMIDORI

MATSUKAZE

MAKI NO SHIRO
CULINARY GRADE Premium Culinary Grade A

Premium Culinary Grade B

Premium Culinary Grade 1

Premium Culinary Grade 2

 

matchaquality
Good quality matcha Poor quality matcha
color Beautiful green Reddish or whitish green
Fregrance There is a good scent unique to matcha There is little good scent unique to matcha
Umami Many Few
Bitter taste  Few  Many

 

 


About the quality and price of matcha
The higher the quality (priced) of a matcha, the more fragrant it is, the more mellow the taste is, the less bitter and astringent, and the richer the umami (sweetness) and the better the aftertaste.
TThe higher the quality, the brighter the green color.
It comes from the cost of fertilizers and wrapping techniques that are sufficient to produce umami.
Also, the more expensive Matcha, the higher the quality of raw material leaves used.

 


Matcha factory we sell
We have two factories for Matcha that we list.
Koyamaen and Hoshinoen.

The two factories are located in Kyoto and Fukuoka and produce high quality matcha for tea ceremony.


Even in Japan, there are only a limited number of factories that are officially recognized by Iemoto(grand tea master) to make matcha for tea ceremony.

Culinary Grade is not used in tea ceremony.
Used for food processing.
For tea ceremony, it is used tea ceremony matcha, but it is also used for making high quality food.
However, even if it is used for food, it is up to "Ogurayama", and higher ranks are used only for ordinary tea ceremony.
The higher the quality, the more sweet and the better the scent.

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