Chajin frequently gets asked the question whether our Matcha is ceremonial grade. Although it comes from an honest place trying to discern high-quality Matcha from low-quality Matcha, this question is actually not so black and white.
In Japan Matcha is not categorized this way. There is no standardized Matcha grading system in Japan and most of the Matcha sold in the international market would never be served in a Matcha ceremony. In its home country, the Matcha is categorized based on color, taste, texture, price, etc (if you are looking to better discern high-quality Matcha from low-quality Matcha you can find our blog post written entirely on this topic https://www.chajin.co/blogs/chajin/how-to-spot-quality-matcha ). Other questions that are helpful in better understanding and finding high-quality Matcha can be:
- When was the Matcha harvested? High-quality Matcha is harvested in first harvest
- Was it grown under shade before processing? High-quality Matcha should be shaded for 3-4 weeks
- What tea cultivar is the Matcha? This may vary depending on what taste profile you are looking for
- How was it processed and stored? Storage is a crucial part in high-quality Matcha due to its quick oxidation. Making sure the processing facilities quickly package the Matcha (airtight) as well as store in refrigeration is a crucial component to the Matcha tasting fresh and expressing itself fully
If the Matcha company is able to answer these questions, it is a good sign that they are serious about their Matcha and can help you find what you are looking for.
Because of adaptability in the market, Chajin has decided to label our Matchas as ceremonial grade or superior ceremonial grade although we are now analyzing a better way to communicate its high-quality to the public.
Another important part in analyzing which Matcha to buy is understanding what you are going to drink the Matcha for. Even though some high-quality Matchas are delicious and priced high because of it's unique flavor, maybe it has a lighter body or no bitterness and won't blend as well for lattes or mixed drinks. In Japan, the highest quality Matcha is only used for a part of the tea ceremony where they serve Koicha (thick tea) which is a Matcha paste you only take a sip of then share with the rest of the group. The less quality Matcha of the two (although still extremely high-quality) is used for Usucha (thin tea) which is served first and drank in its entirety and is not shared with the group (each person is served their own bowl).
Lastly, we also get asked by many bakeries what the best Matcha is to use for food. In the West most people would recommend using "culinary grade" Matcha which is cheaper and has a higher bitterness and astringency. Although this can work for some people, it is not always the best choice and again is not just a black and white scenario. Some higher quality Matchas will help improve the foods flavor and can still be priced at an affordable price point.
All in all, we hope you start to understand that like most things in life, buying Matcha is not black and white, yet, it also doesn't have to be a stressful endeavor. Have fun with it, ask questions, taste, talk about it with friends. As a Matcha company we love hearing from the public and answering any questions one might have. We are globally still in the early stages of the "Matcha industry" and understand that the process for the public to learn more about Matcha takes some time. The more common Matcha becomes the higher the standard quality will be. We hope you have found this post helpful and are looking forward to being there alongside your Matcha journey!
Thank you for reading and let us know if you have any questions!
With love and respect,
Adrian