Written from Japan

An honest guide to Japanese matcha.

How matcha is made, how to tell good matcha from bad, and how to enjoy it at home. No hype and no miracle claims, just what you need to know before you buy and whisk.

Start with the basics
A bowl of freshly whisked matcha seen from above

Matcha in three facts

It is grown in the shade

Tea plants are covered for several weeks before harvest. Less sun means a deeper green color and a sweeter, richer taste.

You drink the whole leaf

The leaves are steamed, dried and ground into powder. Instead of steeping and throwing the leaves away, you whisk them into water.

"Ceremonial" is not official

Japan has no official "ceremonial grade." The harvest, the leaf and the processing tell you more than the label does.

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Ceremonial vs. Culinary Matcha: What's Actually Different?

"Ceremonial grade" is not an official Japanese standard. Here is what really separates premium matcha from culinary matcha, and how to choose the right one for lattes, baking or drinking straight.

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