Matcha (抹茶) is a finely ground Japanese green tea powder made from specially grown tea leaves called tencha.
Before harvest, the tea plants are shade-grown, which increases chlorophyll and contributes to matcha’s vibrant green colour, umami, and distinctive flavour. After harvesting, the leaves are steamed, dried, and ground into a very fine powder.
Unlike regular green tea, where the leaves are steeped and removed, with matcha you consume the whole powdered leaf. It is traditionally whisked with hot water, but it is also commonly used in matcha lattes, desserts, ice cream, cakes, chocolates, and other foods.
Its flavour can range from sweet and creamy to grassy, vegetal, umami-rich, or slightly bitter, depending on the quality, cultivar, growing region, and preparation.
The types of Matcha are Ceremonial Grade Matcha, Universal Quality Matcha, Culinary Matcha.
| Matcha Type | Flavour & Quality | Bitterness | Aroma | Umami | Best For |
|---|---|---|---|---|---|
| Ceremonial Grade | Smooth, delicate, naturally sweet, vibrant green, and highly refined | ★☆☆☆☆ | ★★★★★ | ★★★★★ | Traditional drinking, Usucha, premium Koicha |
| Universal Quality | Balanced, smooth, and versatile with gentle sweetness and mild bitterness | ★★☆☆☆ | ★★★★☆ | ★★★★☆ | Matcha lattes, iced matcha, straight matcha, smoothies |
| Culinary Matcha | Bold, robust, and more bitter with a stronger matcha flavour | ★★★★☆ | ★★★☆☆ | ★★☆☆☆ | Baking, desserts, ice cream, sauces, smoothies |
★ = flavour intensity
Ceremonial Grade Matcha
Ceremonial matcha refers to high-quality matcha intended primarily for drinking with water, rather than for baking or cooking.
It is typically made from carefully shade-grown tea leaves and is valued for its vibrant green colour, smooth texture, natural sweetness, rich umami, and relatively low bitterness. It is especially suitable for traditional preparations such as usucha (thin tea) and, for particularly high-quality matcha, koicha (thick tea).
Universal Quality Matcha
Universal Quality Matcha is a versatile, well-balanced matcha designed for both drinking and everyday use. It typically offers a smooth texture, pleasant aroma, gentle sweetness, moderate umami, and only mild bitterness.
It can be enjoyed traditionally with water, but its slightly stronger flavour also makes it especially suitable for hot or iced matcha lattes, smoothies, and other drinks.
Culinary Matcha
Culinary Matcha is made for recipes where you want a stronger, more noticeable matcha flavour. It tends to be more robust and slightly more bitter than drinking-grade matcha, allowing it to stand out when mixed with milk, sugar, or other ingredients.
It is ideal for baking, desserts, ice cream, smoothies, sauces, chocolates, and other matcha-flavoured creations.