I would like to answer today the most frequently asked question, “Which matcha should I buy?”
By the way, I used to not have a reasonable answer because I normally buy a lot of matcha when I go back to Japan every year. As you may guess, matcha is cheaper and has more varieties in Japan than here in the U.S. Moreover, the matcha I used at the restaurant is not available for households. Now, because of Covid-19, I couldn’t go back to Japan, so my matcha stock in my house is running out. Therefore, I finally researched so many matcha that I can purchase in the U.S. and prepared the best answer for you.
Table of Contents
Matcha Types
There are two main types of matcha: ceremonial grade and culinary grade. Also, you can categorize ceremonial grade into two types: koicha (thick tea), and usucha (thin tea).
- Ceremonial Grade: designated as a quality sufficient for its use in the traditional Japanese tea ceremony. The younger and softest part of tea leaves is only used for a ceremonial grade. It is the highest-quality tea grade, which has been used for centuries in Japan. A more vibrant color contains natural sweetness and umami.
- Koicha – Prepared with a thick consistency. It has roughly four times the amount of matcha powder used than the typical serving for usucha. It requires very high-quality matcha that has more sweetness, umami, and less bitterness.
- Usucha – Commonly prepared method for matcha tea. It has a rich frothy layer at its surface and a smooth taste with a bittersweet note and some umami.
- Koicha – Prepared with a thick consistency. It has roughly four times the amount of matcha powder used than the typical serving for usucha. It requires very high-quality matcha that has more sweetness, umami, and less bitterness.
- Culinary Grade: designed for cooking or baking and everyday drinking. Utilizes the leaves from the lower part of the tea plants, which can contain harsher parts of the leaves. More robust and bitter flavor than the ceremonial grade of matcha. It’s not vibrant but it’s still fairly bright green. It has a higher antioxidant level than ceremonial grade.
No Ceremonial or Culinary Grade in Japan?
Although I categorized the matcha, as a ceremonial or culinary grade, there is no such category existing in Japan. “Ceremonial”, “Culinary”, “Premium” are those terms that are mostly used only overseas. Especially for the old traditional matcha store that sells their matcha over the decades. For example, check this Ippodo site, they have a store in the U.S. Their matcha collections are never categorized as either, premium or culinary.
That’s the reason why I’ve always used affordable matcha (ceremonial grade) even for baking and cooking.
Matcha has traditionally been made as a drink, never with milk or sugar. No government or any international organization regulates the classification for “ceremonial grade” or “culinary grade”. Every matcha company can define their grade any way they want. So you should be aware of what you are buying.
Matcha Has Become an Everyday Drink
Unless you are not a practicing matcha master for the tea ceremony(which was one of the common lessons girls practiced before marrying in Japan), matcha had been for special occasions. I used to have 3 to 4 cups of green tea every day, as a comparison, I drank matcha that only 1 to 3 times a year. It was only when I went to the tea ceremony, or a special party or traditional kanmi 甘味 (sweets) store until a big coffee chain started to serve matcha latte in Japan in early 2000. Because of its health benefits trend, matcha was discovered globally and has become more popular.
Macha Sweets History in Japan
Matcha sweets were always available when I was growing up, but not with all the varieties available now. Matcha shaved ice and matcha candy has a long history as matcha sweet in Japan. I also remembered matcha-flavored mochi, jelly, and yokan since the time I was a kid. In the 1990s I remember seeing more matcha flavored sweets, such as ice cream, roll cake, and cookies, especially those made by a famous tea company. In the early 2000s, many famous pastry chefs started to use matcha for their pastries. After 2010, I found so many varieties of matcha sweets even in a convenience store: match cream puff, matcha bread, matcha chocolate, etc.
Check Out My Mtach Recipes
–Matcha Cookie with White Chocolate
My Matcha Research in the U.S Conclusions
After I’ve tried many matcha powders which are not sold in Japan, their matcha quality is not as good as those made by famous Japanese tea companies. Although some matcha in the U.S say “ceremonial grade”, a less expensive grade Wakaki from Ippodo is much more vibrant in color and has a more sweet taste than others. However, I understand because these matcha are made for people who do not drink matcha in a traditional way; just as a flavor or for the health benefit.
If you really want to enjoy the real matcha taste, you have to purchase good matcha from a Japanese company that has sold their matcha for a long time. I think if you drink matcha more every day in smoothies or cooking, use the good reasonable matcha.
It is the same as cooking wine, I don’t drink cooking wine for pairing with a very expensive steak. But I use cooking wine when I make a big batch of ‘coq au vin’. So as a matcha, if you want to enjoy the matcha taste, buy nice matcha. If you want to use matcha to make a big batch of girl scout cookies, use reasonable matcha.
The List of Best 8 Matcha
・For a shot, (not with milk or sugar) special occasions, or treat yourself
・ For a shot, latte, make great quality pastry (chocolate, jelly)
・ For everyday use, shot, latte, smoothies, and baking
・ For cooking, everyday smoothes as a health benefit, a big batch of baking
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P.S
When you have a chance to go to Japan, buy good matcha there. xoxo
