How Do I Know if my Matcha is Quality?

Not all matcha is created equal. Ceremonial grade matcha is the highest quality, made from the youngest leaves and designed for traditional tea preparation. Knowing what to look for can transform your tea experience.

Colour and Texture
High-quality ceremonial matcha is a vibrant, bright green. This indicates the leaves were shaded before harvest to boost chlorophyll and amino acids. The texture should be incredibly fine, almost like talcum powder—this ensures smooth whisking and a creamy cup. Duller or yellowish matcha is usually lower quality and better suited for lattes or cooking.

Aroma and Flavour
Quality matcha has a fresh, sweet, and grassy aroma with subtle umami notes. When brewed, it should taste smooth and naturally sweet, not bitter or astringent. Bitterness can indicate older leaves or lower-grade production.

Origin Matters
Japan is the heart of ceremonial matcha, and different regions offer distinct profiles:

• Uji, Kyoto – Often considered the pinnacle of matcha quality, producing rich, vibrant, and complex flavours.

• Nishio, Aichi – Known for smooth, slightly sweeter matcha.

• Shizuoka – Offers bright, grassy flavours, often slightly more vegetal.

Whisking Quality
Ceremonial matcha is meant to be whisked into a frothy foam using a bamboo chasen. Fine, high-grade powder will whisk easily and produce a creamy, even froth. If your matcha clumps or leaves sediment, it may be lower quality.

Storage
Even the best matcha needs care. Keep it in an airtight container, away from light and heat, and use it within a few weeks of opening to maintain its flavour and colour.

Choosing ceremonial grade matcha isn’t just about taste—it’s about honouring centuries of craftsmanship and getting the most out of your tea ritual.

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