Different types of matcha: 2025 complete guide to the 3 grades

Looking for a full breakdown of the different types of matcha before making your next tea purchase? Whether you're a matcha newbie or a seasoned green tea lover, understanding the 3 grades of matcha can completely change your experience. At Japan With Love, we specialize in authentic Japanese goods and tea culture, and we’re here to guide you through every sip.

Matcha is a finely ground powder made from specially grown and processed green tea leaves, traditionally consumed in Japan. Unlike loose-leaf green tea, matcha involves consuming the entire tea leaf, which means you receive more nutrients, antioxidants, and flavor.

Key benefits that make matcha stand out:

• Rich in antioxidants: Especially EGCG (epigallocatechin gallate)

• Natural energy booster: L-theanine and caffeine work together to enhance focus

• Detox support: Chlorophyll helps cleanse the body

• Versatile: Use it in lattes, smoothies, baking, and traditional tea ceremonies

>>> Curious about how matcha compares to other green teas? Discover the best Japanese green tea brands to find your perfect match.

Producing authentic Japanese matcha involves a time-honored, meticulous process that distinguishes it from all other types of green tea. Each step, from cultivation to grinding is carefully executed to preserve the tea’s vibrant color, nutritional value, and umami flavor.

The production of high-quality matcha involves several precise stages:

• Shading: About 20–30 days before harvest, tea plants are shaded to limit sunlight. This increases chlorophyll and L-theanine levels, giving matcha its vibrant green color and naturally sweet, umami flavor.

• Harvesting: Only the youngest, most tender leaves are hand-picked during the first spring flush, mainly from premium regions like Uji, Nishio, and Kagoshima.
  Steaming: Leaves are quickly steamed to stop oxidation. This step preserves their color, nutrients, and fresh taste.

• Drying and Sorting: After steaming, leaves are air-dried. Stems and veins are removed, leaving only the soft parts known as tencha.

• Grinding: Tencha is stone-ground slowly into an ultra-fine powder. This traditional method ensures smooth texture and prevents heat damage.

• Packaging: Matcha is sealed in airtight, lightproof containers to maintain its freshness, color, and nutritional value.

Yes, there are different types of matcha and choosing the right one depends on your intended use and taste preference. The 3 grades of matcha are:

• Ceremonial grade

• Premium (Daily) grade

• Culinary grade

Each has unique flavor profiles, textures, and ideal uses. To explore truly exceptional powders, you might want to browse our roundup of the best matcha in Japan.

Ceremonial grade matcha is the highest quality and is used in traditional Japanese tea ceremonies. It is made from the youngest, most tender leaves from the first harvest. This matcha has a vibrant green color and a smooth, delicate taste with subtle sweetness and umami.

Ceremonial grade is never mixed with milk or sweeteners, it’s meant to be enjoyed with water only, highlighting its natural flavor.

• Color: Bright, vibrant green

• Texture: Ultra-fine, smooth powder

• Flavor: Mild, naturally sweet, umami-rich

• Best for: Traditional tea ceremonies, solo sipping

• Recommended for: Matcha purists, gift-giving, meditation routines

• Real-world benefits: Enhances focus, rich in antioxidants, promotes calm energy

Also known as daily matcha, premium grade offers a balance between taste and affordability. It’s suitable for daily drinking, either as a hot tea or a matcha latte. While slightly more bitter than ceremonial grade, it still retains good color and flavor.

It’s a popular option among health-conscious individuals looking to integrate matcha into their daily routine.

• Color: Deep green, slightly duller than ceremonial

• Texture: Fine, easy to whisk

• Flavor: Slightly bitter, still smooth and earthy

• Best for: Matcha lattes, iced matcha drinks

• Recommended for: Beginners, everyday users

• Real-world benefits: Good source of energy, great for smoothies or drinks

Culinary grade matcha is designed for cooking and baking. It's more robust and bitter than the other types, making it ideal for blending with other ingredients. Though not ideal for drinking straight, it adds a vibrant color and earthy flavor to desserts, baked goods, and savory dishes.

This matcha is budget-friendly and often used in commercial kitchens.

• Color: Muted or olive green

• Texture: Coarser than higher grades

• Flavor: Bold, slightly astringent, grassy

• Best for: Baking, smoothies, cooking

• Recommended for: Chefs, bakers, culinary creatives

• Real-world benefits: Adds antioxidants and flavor to recipes, cost-effective for bulk use

To judge matcha quality effectively, focus on the following factors:

• Color: High-grade matcha is bright, vibrant green. Dull or yellow-green suggests lower quality or poor storage.

• Texture: Premium matcha is ultra-fine and smooth. Gritty or coarse powders indicate inferior grinding or leaf quality.

• Origin: Authentic Japanese matcha from regions like Uji, Nishio, or Kagoshima is known for top-tier production standards.

• Aroma: Fresh matcha should smell grassy, sweet, and clean, not bitter or fishy.

• Flavor: Good matcha tastes smooth, creamy, and slightly sweet with low bitterness. Culinary grade may taste more astringent.

• Foam: When whisked properly, high-quality matcha creates a thick, uniform froth.

Use these cues when choosing between the types of matcha powder to ensure you're buying the right grade for your needs. If you're exploring beyond matcha, consider checking out our picks for the best Japanese tea to broaden your appreciation of Japan’s rich tea culture.

Preparing matcha the right way enhances both its taste and benefits. Here's a step-by-step guide:

1. Sift 1–2 grams (½–1 tsp) of matcha powder into a tea bowl to remove clumps.

2. Add hot water (70–80 ml at 80°C or 175°F) for a traditional brew.

3. Whisk briskly in a zig-zag “M” motion using a bamboo whisk (chasen) until a layer of fine foam appears.

4. Serve immediately and enjoy it as-is for ceremonial-grade, or add milk and sweetener for a latte-style twist.

You can also explore different types of matcha lattes and experiment with plant-based milks, syrups, or even iced options for variety. For better results, choose from our curated selection of types of matcha whisks at Japan With Love.

With so many different types of matcha tea available, knowing your grades helps you make the most of each cup. Whether you're looking for the pure, traditional experience of ceremonial grade matcha, the versatile daily drinker, or bold culinary matcha for recipes, there's a matcha for every moment. Explore our curated selection at Japan With Love and elevate your matcha game today.

Still curious about choosing the right matcha for your taste or lifestyle? You’re not alone. Here are answers to some of the most frequently asked questions about the different types of matcha, their uses, and how to make the most of your matcha experience.