How to Choose Matcha: A Smarter Guide Beyond "Ceremonial Grade"

When choosing quality matcha, there’s a better way to evaluate it than relying on vague terms — focus on the tea’s harvest time, cultivar, region of where it is grown,...

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How to Choose Matcha?

When choosing quality matcha, there’s a better way to evaluate it than relying on vague terms — focus on the tea’s harvest time, cultivar, region of where it is grown, colour, texture, and aroma. First harvest matcha is typically the most flavourful and nutrient-rich. A vibrant green hue, fine powder, and fresh, sweet aroma are all signs of high quality. Where and how the tea is grown, along with the cultivar used, also play key roles in shaping flavour, from bold and grassy to smooth and mellow.

1. First Harvest Matcha = Better Flavour & Nutrition

The most prized matcha comes from the first harvest (called Ichibancha) in early spring. These leaves are young, shade-grown, and rich in L-theanine and amino acids — giving your matcha a smooth, umami-rich flavour with natural sweetness.

Later harvests (second or third flush) tend to be more bitter and lack complexity. These are often used in cooking or cheaper “ceremonial” blends.

Tip: Always ask if your matcha is first harvest — it’s a key sign of quality.

First harvest matcha, what is first harvest
Product in feature: Ceremonial Uji Matcha 30g

2. Single Cultivar Matcha vs Blends

Most matcha on the market is a blend of cultivars, made for consistency in colour, aroma, and taste. While blends can be excellent, especially when created by skilled tea masters, they don’t always highlight unique flavour notes.

If you’re after a more refined experience, look for single cultivar matcha. Options like Okumidori, Samidori, or Ujihikari offer distinct taste profiles that deepen your appreciation for the craft.

Search Term Tip: Try “single cultivar matcha” for a more curated tea experience.

3. Region & Producer Matter

Matcha is deeply influenced by its growing region and producer. Areas like Uji (Kyoto), Yame, and Kagoshima are known for high-quality tencha (the leaf used to make matcha).

Small-batch producers often use traditional shade-growing techniques, hand-picking, and slow stone-grinding — all of which result in smoother, more aromatic matcha.

Uji Matcha, everyday matcha
Product in feature: Daily Uji Matcha 50g

🔍 How to Shop Smarter for Matcha

Instead of relying on vague terms like “ceremonial grade,” ask:

  • Is it first harvest?

  • Is it single cultivar or a blend?

  • What region is it from?

  • Who is the farmer or producer?

These questions give you a clearer picture of quality, flavour, and value.

Choosing matcha is like choosing wine — the more you know, the better your experience!