Matcha Grades and Cultivars

Matcha Grades Explained

There is no universal, legally regulated grading system for matcha, so grade names vary by brand. But most fall into these general categories:

Ceremonial* grade: Made from the youngest leaves, usually first harvest. It has a vivid green color, a smooth, naturally sweet taste, and minimal bitterness. It's meant to be whisked with water and enjoyed on its own.

Premium or daily grade: Good for drinking straight, but also sturdy enough for lattes. 

Culinary grade: Made from more mature leaves, often with a stronger, slightly more bitter flavor and a duller green. It's designed to hold up in baking, smoothies, ice cream, and sweetened lattes where other ingredients will balance it.

*"Ceremonial" on a package doesn't guarantee quality, as it's sometimes used loosely as marketing. It's better to look at the harvest, region, cultivar, and the producer's transparency.

Cultivars

Just like grapes in wine, tea plants come in different cultivars, and they influence flavor. Some well-known ones used for matcha include:

• Samidori: Often prized for its bright color and clean, sweet flavor.
• Okumidori: Smooth, rich, and balanced with a deep green color.
• Yabukita: Japan's most widely planted cultivar, used across many types of tea.
• Asahi: A traditional Uji cultivar known for aroma and depth.
• Saemidori: Known for sweetness and a strong umami character.

Many matchas are blends of cultivars, crafted by a tea master to achieve a particular flavor.