Matcha Grading Explained

What Determines Matcha Grade?

Matcha grading isn't standardized across the industry, but quality is determined by several key factors that any reputable supplier should be able to explain.

Harvest Timing

The timing of harvest has the greatest impact on matcha quality:

Shade Growing (Kabuse)

All true matcha comes from shade-grown tea plants. The shading period affects quality:

Longer shading increases chlorophyll and L-theanine while reducing catechins, resulting in sweeter, less bitter tea.

Leaf Selection

The part of the leaf used matters significantly:

Tencha (Highest Quality)

Only the youngest, most tender parts of the leaf are used. Stems and veins are removed before stone-grinding.

Standard Processing

Includes more of the leaf structure, resulting in coarser texture and more astringent flavor.

Stone Grinding

Traditional stone grinding (using granite mills called "ishi-usu") produces superior matcha:

Grade Definitions

Ceremonial Grade

The highest quality matcha, traditionally used in Japanese tea ceremonies.

Characteristics:

Premium Grade

Excellent quality suitable for both drinking and culinary applications.

Characteristics:

Culinary Grade

Specifically designed for cooking and baking.

Characteristics:

Making Informed Choices

Don't rely solely on grade labels—always request samples and evaluate based on:

Conclusion

Understanding matcha grades helps you make informed purchasing decisions. Work with suppliers who can explain their sourcing and provide detailed specifications for each product.