Different Quality Types of Matcha: How to Choose the Best?

Matcha has been a staple of Japanese culture for centuries, and in recent years it has also gained popularity in the West. From healthy drink to culinary ingredient - matcha is everywhere. But if you take a look at the range on offer, you quickly realise that there are huge differences in quality. From ceremonial matcha to culinary variants: what do these terms mean, and how do you know which matcha suits you best?

In this blog, we dive into the different quality types of matcha and give you practical tips to choose the best matcha for your needs.

What is matcha?

Matcha is a fine, green powder made from specially grown and processed tea leaves. Unlike ordinary green tea, where the leaves are pulled, with matcha you consume the whole leaf. This provides a higher concentration of antioxidants, caffeine and other nutrients.

The quality of matcha depends on several factors, such as:

• The origin of the tea
• The growing method and harvest time
• The part of the leaf that is used
• The grinding process
• The freshness

The Two Main Quality Categories

Generally speaking, matcha is divided into two main categories:

1. Ceremonial Quality

This is the highest quality matcha and is traditionally used in Japanese tea ceremonies. Ceremonial matcha is made from the youngest, finest leaves from the first harvest (the first ‘flush’), which are picked in spring. The leaves contain more chlorophyll and amino acids such as L-theanine, which gives it a softer, slightly sweet flavour and a vibrant green colour.

Characteristics of ceremonial matcha:

• Bright green colour
• Fine powder with silky texture
• Delicate, slightly sweet and umami-rich flavour
• Ideal for drinking with just water (traditional preparation)

Use this variant if you want to drink matcha pure or are looking for an optimal taste and health experience.

2. Culinary Quality

Culinary matcha is intended for use in recipes such as matcha lattes, cakes, ice cream or smoothies. Although it is still high in antioxidants, the slightly older leaves are often used for this, leading to a slightly bitter flavour and less intense colour.

Characteristics of culinary matcha:

• Green-grey or matte green colour
• Slightly coarser texture
• Stronger, sometimes slightly bitter taste
• Ideal for processing in recipes

Culinary matcha is perfect if you want to bake with matcha, or incorporate it into drinks with milk or sweeteners.

How to recognise Quality?

When choosing good matcha, pay attention to the following points:

• Colour: The greener, the better. A bright green colour indicates high quality and a good amount of chlorophyll.
• Texture: Good matcha is silky smooth and finely ground. If the powder is grainy or lumpy, you're stuck with lower quality.
• Flavour: Ceremonial matcha has a mild, slightly sweet taste with a hint of umami. Cheap matcha often tastes bitter and earthy.
• Origin: The best matcha comes from Japan, especially from regions like Uji, Nishio and Shizuoka. Check if the packaging mentions this.
• Price: High-quality matcha is expensive because of the labour-intensive process. Be wary of cheap matcha - cheap is often expensive.
• Packaging: Matcha is sensitive to light, air and moisture. Choose products that are packed airtight in tins or dark containers.

Use this variant if you want to drink matcha pure or are looking for an optimal taste and health experience.

Which Matcha do you choose?

• For tea ceremonies or drinking pure: Go for ceremonial quality.
• For lattes or in recipes: Culinary matcha will do (and be more economical).
• For everyday use with a good balance between quality and price: Some brands offer ‘premium’ or ‘daily’ matcha, which is between ceremonial and culinary quality.

Matcha is a versatile product with a rich history and impressive health benefits. But not all matcha is created equal. By paying attention to colour, origin, taste and application, choose the matcha that best suits your needs.