The matcha grading system can be confusing as no international standards exist—what one company calls “ceremonial” another labels “premium,” while “culinary” encompasses everything from decent baking matcha to industrial powder suitable only for smoothie chains.
Japanese producers use nuanced classifications based on harvest timing, processing methods, and intended use that Western marketers oversimplify into meaningless categories.
Understanding authentic grading criteria empowers informed purchasing decisions and prevents overpaying for misleadingly labeled products.
Matcha Grades Guide
Understanding Matcha Quality Classifications
The matcha industry uses three primary commercial grades to categorize products based on leaf quality, processing methods, and intended use. These classifications help buyers navigate the market and select appropriate products for their needs.
Ceremonial Grade Matcha
Ceremonial grade represents the highest quality tier in matcha classification. This grade uses the youngest shade-grown leaves, producing an ultra-fine texture with smooth umami-rich flavor and vibrant green color. Traditional tea ceremonies exclusively use this grade for straight tea and sipping.
The production process requires meticulous attention to detail. Producers harvest only the most tender leaves and grind them using traditional stone mills to achieve the finest particle size.
Premium and Culinary Grades
Premium grade occupies the middle tier with a fine grind and balanced flavor profile. This versatile option works well for matcha lattes, smoothies, and daily consumption. The slightly softer bitterness makes it accessible for everyday use while maintaining good quality standards.
Culinary grade features a coarser texture with bolder, slightly bitter flavor notes. Manufacturers design this grade specifically for baking, ice cream production, chocolates, and energy bars where the robust flavor can withstand heat and mixing with other ingredients.
The Japanese Grading Hierarchy
Japanese matcha classification varies by producer and region, but generally recognizes several quality tiers based on harvest timing, processing methods, and intended use.
Koicha grade, the top tier classification, comes from the finest first flush leaves, carefully shaded and stone-ground to achieve the smoothness required for thick tea preparation. This grade exhibits minimal bitterness even at high concentrations, intended for thick tea ceremony where matcha is mixed with minimal water to create a paint-like consistency. Only a small percentage of Japanese matcha production meets koicha standards, commanding premium prices.
Usucha ceremonial grade, the highest grade most consumers encounter, uses quality first flush leaves, displaying vibrant color and natural sweetness when whisked with water. Within ceremonial grades, quality varies based on factors including cultivar selection, with varieties like Samidori and Okumidori often commanding higher prices than the more common Yabukita. The distinction between ceremonial sub-grades depends on multiple factors including terroir, processing precision, and producer standards.
Grade Reality Check: Many “ceremonial grade” matchas sold online would classify as premium culinary in Japan, lacking the refinement for traditional ceremony but perfectly suitable for Western-style consumption.
Latte and Premium Culinary Grades
What’s often marketed as “latte grade” represents a middle category between ceremonial and culinary classifications. These grades typically use later harvest material or leaves from younger sections of the plantation, maintaining reasonable smoothness while developing stronger flavor that complements milk. Better quality versions in this category use similar cultivars to ceremonial grades but from later harvests, while economy versions may blend multiple harvests for consistency and price stability.
Premium culinary grade typically uses second flush material, maintaining traditional processing methods including stone-grinding and proper shading but with more pronounced astringency. This grade performs well in applications where sweetness balances the stronger flavor—ice cream, chocolate, and baked goods. The color tends toward a deeper green rather than the bright jade of ceremonial grades, and the flavor profile is more robust due to increased catechin development.
Industrial and Ingredient Grades
Standard culinary grade uses later harvest material or sorted leaves from higher grade processing, sometimes ground by machine rather than stone. While marketed for cooking, the stronger flavor profile limits applications to preparations where other ingredients balance the taste. Lower commercial grades, rarely sold retail, may use autumn harvests or mixed origin material, suitable primarily for commercial applications where matcha provides color and mild flavor rather than being the primary taste.
The lowest classifications consist of byproducts from tencha processing or batches that don’t meet standards for higher grades. This powder typically appears yellow-brown or dull green, tastes predominantly bitter, and doesn’t suspend well in liquid. These grades explain the vast price disparities in commercial matcha products—they’re technically powdered green tea but lack the characteristics of traditional matcha.
Identifying Grades Through Sensory Evaluation
Visual assessment provides immediate grade indicators: highest grades display vibrant, almost luminous green color, middle grades show forest to sage green, while lower grades shift toward olive or yellow-green tones. Texture correlates with quality—finer grinding creates the silky-smooth feel of ceremonial grades while lower grades may feel slightly coarse. Aroma ranges from sweet and vegetal in top grades to grassy or hay-like in culinary grades.
Foam quality during whisking offers another indicator: ceremonial grades produce dense, stable microfoam with tiny bubbles, middle grades create moderate foam that dissipates more quickly, while culinary grades generate larger bubbles that break down rapidly. Price provides a general quality indicator, though significant variation exists based on brand, origin, and market positioning.
Matching Grade to Purpose
Understanding grades prevents both overspending and disappointment. Never use koicha for lattes—milk destroys subtle flavors you’re paying premium for. Conversely, culinary grade whisked straight tastes terrible regardless of preparation skill. Start with usucha ceremonial for traditional preparation, latte grade for milk drinks, premium culinary for baking. As palate develops, explore grade variations within categories—the difference between standard and premium usucha often exceeds that between premium usucha and entry-level koicha.
Essential Japanese Trade Terminology
Understanding Japanese trade terms provides crucial insight into matcha commerce and production processes. These terms appear frequently in supplier communications and quality documentation.
Core Production Terms
Tencha refers to the raw leaf product that becomes matcha powder. Producers steam and dry these leaves without kneading, then grind them to create the final powder. This term distinguishes matcha’s base material from other tea processing methods.
Ichibancha designates the first tea harvest of each season. This harvest produces the highest quality leaves because plants concentrate nutrients during winter dormancy. Premium and ceremonial grades typically come from ichibancha harvests.
Processing and Blending Specialists
The term chashi (茶師) identifies a professional tea blending master. These experts combine different tea lots to achieve consistent flavor profiles, balanced color, and optimal aroma. Their expertise ensures product consistency across batches.
Gougumi describes the traditional blending technique these masters employ. This process mixes different teas to balance taste, aroma, and color characteristics according to specific quality targets.
Certification and Quality Assurance Standards
Multiple certification systems govern matcha production and trade. These standards protect consumers while establishing clear quality benchmarks for the industry.
Organic Certifications
Several organic standards apply to matcha production:
- JAS (Japanese Agricultural Standards) certifies organic production in Japan, equivalent to USDA organic standards
- USDA Organic certification ensures compliance with United States organic farming requirements
- EU Organic certification meets European Union standards for organic agriculture
- OCIA and COR Organic provide additional certification pathways for Canadian markets
These certifications verify that production follows sustainable farming practices without synthetic chemicals or pesticides. They require regular audits and documentation to maintain compliance.
Quality Testing Parameters
Pesticide residue testing analyzes samples to detect harmful pesticide levels that could pose health risks. Heavy metals testing screens for contaminants including lead, cadmium, mercury, and arsenic. Microbial testing identifies harmful bacteria, yeasts, and molds that could compromise product safety.
The FSSC 22000 certification represents a comprehensive food safety system standard. Many matcha suppliers pursue this certification to demonstrate their commitment to safety protocols and quality management systems.
Wholesale Distribution and Trade Terms
Commercial matcha transactions involve specific terminology that defines order parameters, pricing structures, and delivery arrangements. Understanding these terms streamlines business operations.
Ordering and Packaging Concepts
Bulk matcha refers to large quantity packaging designed for wholesale buyers rather than retail consumers. Minimum Order Quantity (MOQ) specifies the smallest amount a supplier will sell, which varies significantly between suppliers based on their business model and production capacity.
Private label products carry the retailer’s own brand name and packaging design. White label offerings provide generic products that buyers can brand themselves, offering faster market entry with lower development costs.
Shipping and Logistics Terms
International matcha trade relies on standardized shipping terminology:
- FOB (Free On Board) indicates the seller delivers goods on board the vessel at the port of shipment
- Lead time measures the duration from order placement to delivery
- Phytosanitary certificate confirms shipments meet plant health standards to prevent pest transmission
- Certificate of origin documents the country where the matcha was produced
These terms establish clear responsibility boundaries between buyers and sellers. They determine who bears shipping costs and risk at each stage of the supply chain.
Market Pricing and Auction Systems
The Japanese tea industry uses auction systems to establish market prices for tencha and finished matcha. These auctions provide price transparency and market signals to the entire supply chain.
The Auction Process
The Kyoto Uji Tea Distribution Center hosts primary auctions for tencha. These events set benchmark prices that influence wholesale and retail pricing throughout the year. The term chatomeichi refers to the final trading day for Uji tea harvest.
Transaction volumes and prices per kilogram indicate market demand levels. Recent years have seen record-high transaction amounts due to increased global demand combined with lower supply volumes.
Broker and Merchant Roles
A tea broker acts as an intermediary who purchases matcha from producers or auctions and sells to wholesalers or manufacturers. These professionals provide market expertise and connect buyers with appropriate suppliers. Tea merchants engage directly in buying and selling matcha, often specializing in specific grades or regional varieties.
Fair Trade certification ensures ethical sourcing practices throughout the supply chain. This designation guarantees producers receive fair compensation and work under acceptable conditions.
Storage and Packaging Terminology
Proper packaging protects matcha from degradation caused by light, air, moisture, and odors. Industry terminology describes various container types and preservation methods.
Container Types and Materials
Common packaging materials serve different purposes:
- Ceramic or porcelain jars provide excellent insulation and traditional aesthetics
- Metal tins with gasket seals offer superior airtight protection against oxidation
- Glass canisters with UV protection allow visibility while blocking harmful light
- Bamboo or wooden boxes provide eco-friendly options with moderate protection
Vacuum-sealed containers remove air to prolong freshness by preventing oxidation. Airtight seals use gaskets, screw-tops, or clasp locks to maintain internal atmosphere quality.
Size Classifications
Packaging sizes reflect different use cases. Small tins hold 30-100 grams for daily use, medium jars contain 100-250 grams for weekly storage, and large containers accommodate 250-500+ grams for bulk supply needs. Temperature-controlled packaging and insulated containers help maintain quality during transport and distribution.
Key Takeaways for the Matcha Trade
Understanding industry terminology empowers consumers, brands, and vendors to make informed decisions throughout the matcha supply chain. The three-tier grading system provides a foundation for quality assessment, while Japanese terms like tencha and ichibancha reveal production nuances that affect final product characteristics.
Certifications and quality testing protocols ensure safety and authenticity in an increasingly global market. Wholesale terms and shipping arrangements define clear business relationships, while auction systems establish transparent pricing mechanisms. Proper packaging terminology helps protect product quality from production through final consumption.
These terms form a shared language that facilitates clear communication across the matcha industry. Whether sourcing, selling, or simply enjoying matcha, familiarity with this vocabulary enhances understanding and appreciation of this distinctive tea.
Frequently asked questions
We’re here to help with all your questions and answers in one place. Can’t find what you’re looking for? Reach out to our support team directly.
What's the difference between ceremonial and culinary grade matcha?
Ceremonial grade matcha comes from first flush leaves, carefully shaded and stone-ground for smooth flavor when whisked with water. It’s meant for drinking straight, displaying vibrant color and natural sweetness. Culinary grade uses later harvest material with more pronounced astringency and stronger flavor—perfect for recipes where other ingredients balance the taste.
Here’s the thing: koicha ceremonial grade represents the absolute top tier, exhibiting minimal bitterness even at high concentrations. Usucha ceremonial grade is what most consumers encounter as the highest quality for traditional tea preparation. Culinary grades range from premium (second flush, stone-ground) to standard (later harvests, sometimes machine-ground) to industrial grades used primarily for commercial applications.
The color tells you a lot—ceremonial displays luminous green, while culinary shifts toward olive or sage tones. Never use ceremonial for lattes since milk destroys the subtle flavors you’re paying premium prices for.
How can I identify high-quality matcha?
Visual assessment provides immediate clues. Highest grades display vibrant, almost luminous green color, while lower grades shift toward olive or yellow-green tones. Texture matters too—finer grinding creates the silky-smooth feel of ceremonial grades, whereas lower grades may feel slightly coarse between your fingers.
Aroma ranges from sweet and vegetal in top grades to grassy or hay-like in culinary grades. When you whisk it, ceremonial grades produce dense, stable microfoam with tiny bubbles. Middle grades create moderate foam that dissipates more quickly, while culinary grades generate larger bubbles that break down rapidly.
Price provides a general quality indicator, though significant variation exists based on brand, origin, and market positioning. Many matchas marketed as ‘ceremonial grade’ online would classify as premium culinary in Japan—they lack the refinement for traditional ceremony but work perfectly for Western-style consumption.
Which matcha grade should I use for lattes and smoothies?
Latte grade or premium culinary grade works best for milk-based drinks. These grades use later harvest material or leaves from younger plantation sections, maintaining reasonable smoothness while developing stronger flavor that complements milk. Better quality versions use similar cultivars to ceremonial grades but from later harvests.
The stronger flavor profile holds up against dairy or plant milk, where ceremonial grade’s subtle notes would completely disappear. Premium culinary grade typically uses second flush material with more pronounced flavor—it performs well when sweetness balances the increased catechin development.
Never waste koicha or high-end usucha ceremonial on lattes. You’re paying premium for delicate flavors that milk destroys. Start with latte grade for milk drinks, and you’ll get better results at a fraction of the cost.
Can I drink culinary grade matcha straight or does it need to be cooked?
Culinary grade whisked straight tastes terrible regardless of preparation skill. The stronger flavor profile and increased astringency make it unpleasant for traditional tea preparation. Premium culinary grade maintains proper shading and stone-grinding but develops more pronounced bitterness that needs other ingredients to balance.
Standard culinary uses later harvest material or sorted leaves from higher grade processing, sometimes ground by machine rather than stone. This grade works well in applications where sweetness balances the robust flavor—ice cream, chocolate, and baked goods. The color tends toward deeper green rather than the bright jade of ceremonial grades.
If you want to drink matcha traditionally whisked with water, stick with usucha ceremonial grade. As your palate develops, you’ll notice the difference between standard and premium usucha often exceeds that between premium usucha and entry-level koicha.
What are the different grades of matcha beyond ceremonial and culinary?
Japanese classification recognizes several quality tiers. Koicha grade sits at the top—only a small percentage of production meets these standards. It’s intended for thick tea ceremony where matcha is mixed with minimal water to create a paint-like consistency. Usucha ceremonial grade is the highest grade most consumers encounter.
Within ceremonial grades, quality varies based on cultivar selection. Varieties like Samidori and Okumidori often command higher prices than the more common Yabukita. Latte grade represents a middle category, maintaining reasonable smoothness with stronger flavor for milk drinks.
Premium culinary uses second flush material with traditional processing. Standard culinary uses later harvests or sorted leaves. Lower commercial grades use autumn harvests or mixed origin material, suitable primarily where matcha provides color rather than primary taste. The lowest classifications consist of processing byproducts—they’re technically powdered green tea but lack traditional matcha characteristics.
Does ceremonial grade matcha have more health benefits than culinary grade?
Health benefits exist across all grades, though the concentration of beneficial compounds varies. Ceremonial grades come from younger, first flush leaves that undergo careful shading, which increases chlorophyll content and certain amino acids like L-theanine. The vibrant green color reflects higher chlorophyll levels.
Culinary grades develop increased catechin content due to later harvest timing and more sun exposure. These polyphenols contribute antioxidant properties, so culinary grade isn’t nutritionally inferior—it just has a different compound profile. Premium culinary maintains traditional processing methods including proper shading, preserving many beneficial compounds.
That said, you’ll consume ceremonial grade more readily since it tastes better straight. If culinary grade’s bitterness prevents you from drinking it regularly, ceremonial provides more practical health benefits simply because you’ll actually enjoy consuming it. The distinction between ceremonial sub-grades depends on terroir, processing precision, and producer standards rather than nutritional content.
