We get it—matcha can be complicated. When we were first introduced to it, we found it confusing as well. In today’s digital age, where too much information can be as problematic as not enough, understanding matcha becomes even more challenging. In this article, we’ll outline simple guidelines to help ensure you have an optimal matcha experience, with a special focus on the crucial difference between single and multiple cultivars.
The production process of matcha
A solid understanding of what goes into matcha production is essential. All Japanese matcha is the product of an intense labor process, involving a dedicated agricultural infrastructure, precision crop-shading, and specialized harvesting practices. Depending on the grade of matcha being harvested, these processes can become even more meticulous and time-consuming. Only the finest, freshest, and greenest young tea leaves are handpicked for certain premium grades, which explains the higher cost of these higher grades.
Single vs. multiple cultivars: the heart of matcha quality
One of the most important considerations when choosing matcha is whether it’s made from a single cultivar or a blend of multiple cultivars. Like other domesticated crops, the green tea plant has been developed over centuries to exhibit specific qualities. Much like heirloom grape vines, various cultivars of green tea have been created, some for certain flavors, others for higher antioxidant content.
The highest, most costly grades of matcha are produced as a single-cultivar, meaning the powdered tea originates from leaves of only one strain of tea. In contrast, less premium matcha teas are often blends of more than one cultivar. The differences in quality between single-cultivar matcha and matcha from a cultivar blend are significant, but they are only part of the story.
What else dictates the range in matcha quality?
As mentioned, the level of individual attention each green tea leaf receives varies, which greatly influences quality. The costliest matcha is produced not only from a single cultivar but also from the youngest, greenest, and healthiest leaves. These leaves are least abundant, often produced during a short two-week pre-harvest shading period that encourages the tea plant to develop more antioxidants and calming compounds.
On the other hand, culinary and lower grades of matcha are made from older, more mature green tea leaves. These mature leaves tend to be more bitter and have lower amino acid content, which is less ideal for the matcha connoisseur.
Understanding different matcha grades
While terms like "higher" and "lower" quality are useful to distinguish between types of matcha, it’s important to note that well-produced Japanese matcha is never "bad." Instead, not all matcha is intended for sipping. Lower grades are perfectly suited for culinary purposes, where their bitterness is balanced by other ingredients. If you’ve experienced matcha as a yellow-green, bitter drink or latte, you’ve likely encountered matcha intended for culinary use, not drinking.
True drinking matcha is bright green, earthy, umami, and has little to no bitterness. For example, our Organic Chef's Choice might come at a lower price point compared to our sipping teas like Organic Superior, but you’re unlikely to enjoy it in beverage form.
For some, the lower price point is attractive and offers an entry into the health benefits of matcha. However, culinary grades are best suited for foods like smoothies and baking. While they still provide energy, antioxidants, and other benefits, the increased tannin content makes them overly bitter and impractical to consume daily for health.
How do I choose the right grade of matcha?
If you’re planning to use matcha for culinary purposes, your choices are straightforward. We offer organic and non-organic culinary matcha, each of which is of excellent quality for its tier. In rare cases, you might need a drinking-grade matcha for specific culinary applications like cream-filled pastries or top-dusted treats.
If you're looking for a true sipping matcha to enjoy plain or with a light amount of milk or sweetener, it's essential to know that sipping matcha is divided into thick (koicha) and thin (usucha) tea. Thick tea represents the best-tasting and highest-quality matcha available, traditionally consumed without additional flavors or blending. Thick matcha tea, such as our Master’s Blend or Ceremonial Grade, offers the true matcha experience passed down for nearly a millennium in Japan.
For usucha, or thin tea, our Morning Ritual and Organic Superior are excellent examples. These teas are bright green, finely powdered, and buttery to the touch. Usucha teas are not typically used in Japanese tea ceremonies but are wonderful to drink alone or in lattes or golden milk. At the end of our usucha offerings, First Harvest and Summer Reserve offer a common ground in balancing cost, flavor, effect, and health benefits.
The Bottom Line
Next time you order matcha, make sure you know how you'd like to prepare it. Be wary of low-priced "ceremonial" grade matcha—if it seems too good to be true, it often is. Imitation matcha often comes from China (with potential heavy-metal risks) or from older, less fresh, and more bitter second or third flush harvests.
Learn about differences between Japanese vs. Chinese grown matcha here.
Deficiencies in quality also mean a lack of the many health-promoting properties found in good matcha. A simple rule of thumb is to avoid matcha that is yellowish in color and unpleasantly bitter. Don’t be one of those who’ve stumbled into the wrong matcha—get the good stuff, and your taste buds will reward you with matcha bliss.
Disclaimer: These statements in this blog post have not been evaluated by the Food and Drug Administration. The information provided here is for educational purposes only and should not be considered as medical advice. It's essential to consult with a qualified healthcare professional before making any dietary or lifestyle changes
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