What are the best types of matcha?
06/02/25 11:03pm
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The best type of matcha depends on how you want to use it. For enjoying on its own with water, I recommend using the highest quality matcha you can find. To determine a high-quality matcha, look for a fine-textured powder with a bright green color and rich aroma. It should whisk into water easily. A low-quality matcha will appear dusty with a muddy or more yellow color.
High-quality matcha should be shade-grown for approximately 4 weeks and made from the first spring harvest. Some companies might call this 'ceremonial grade,' but it's important to keep in mind that there is no standard definition for that term. For lattes, it is better to use slightly lower quality matcha because it will have a stronger taste that stands out better when milk is added. Matcha labeled as 'culinary grade' will do just fine for cooking and baking purposes. These will often be harvested during later seasons.
Kyoto is considered the birthplace of matcha. The matcha made there is sweet and creamy with pronounced umami. Matcha from Yame tends to be sweet and highly aromatic. Aichi matcha is balanced with a gentle bitterness, while Kagoshima's matcha is bold and rich. Shizuoka matcha is more grassy and astringent but refreshing.
These are some of my favorite matchas: There's currently a matcha shortage as the 2025 harvests have not yet gotten to market, so some of these might not be available right now.
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High-quality matcha should be shade-grown for approximately 4 weeks and made from the first spring harvest. Some companies might call this 'ceremonial grade,' but it's important to keep in mind that there is no standard definition for that term. For lattes, it is better to use slightly lower quality matcha because it will have a stronger taste that stands out better when milk is added. Matcha labeled as 'culinary grade' will do just fine for cooking and baking purposes. These will often be harvested during later seasons.
Kyoto is considered the birthplace of matcha. The matcha made there is sweet and creamy with pronounced umami. Matcha from Yame tends to be sweet and highly aromatic. Aichi matcha is balanced with a gentle bitterness, while Kagoshima's matcha is bold and rich. Shizuoka matcha is more grassy and astringent but refreshing.
These are some of my favorite matchas: There's currently a matcha shortage as the 2025 harvests have not yet gotten to market, so some of these might not be available right now.
The best type of matcha really depends on how you plan to use it. For drinking on its own, ceremonial grade matcha is usually preferred it’s made from the youngest tea leaves, giving it a smooth texture and a naturally sweet, mellow flavour. If you’re using it for baking, smoothies, or lattes, culinary grade matcha works well since it has a stronger, more earthy taste that holds up in recipes.
It’s also worth checking where the matcha comes from regions like Uji and Nishio in Japan are known for producing high-quality matcha. Brands such as Tea People offer a good range of authentic matcha that balances taste and freshness. A bright green colour is often a good sign that the matcha is fresh and rich in nutrients.
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It’s also worth checking where the matcha comes from regions like Uji and Nishio in Japan are known for producing high-quality matcha. Brands such as Tea People offer a good range of authentic matcha that balances taste and freshness. A bright green colour is often a good sign that the matcha is fresh and rich in nutrients.
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