What Are the Different Grades of Matcha?
By Matcha Essence
If you’re a regular matcha drinker then you’ve probably noticed that not all matcha are created equally, some look and taste very differently to each other. Some are bright green and smooth, others are darker and slightly bitter. Some cost a fortune where others are cheap and can be purchased at supermarkets or at Maccas.
What are the different grades of matcha and is it just a marketing gimmick?
There are generally three grades of matcha, ceremonial, premium and culinary that all come from the same tea plant, but the time of harvest and how it’s processed make all the difference.
What sets all three apart from each other? let’s spill the matcha tea.
1. Ceremonial Grade — First Harvest, Pure Perfection
The first harvest, known in Japan as Ichibancha, produces the highest quality matcha you can get. These are the youngest, most tender tea leaves picked in early spring, around April-May. This is when the weather is ideal and the leaves are primed and ready to be picked. The farmers will shade the tea plants for a few weeks before harvesting to boost chlorophyll levels, giving the powder its green colour and balanced flavour.
The stems and veins are carefully removed, leaving only the best and softest part of the leaf. The leaves are stone-ground into an ultra-fine powder and you’re left with this silky, vibrant and natural sweetness with that signature umami depth of matcha powder.
Ceremonial matcha is traditionally drunk straight, however, thanks to western influence it is now enjoyed with milk, strawberries or whatever floats your boat. You’re still getting the benefits of matcha and you can choose to jazz it up however you like, it all depends on your preference and taste.
At Matcha Essence, our Premium Ceremonial Matcha is sourced from Kagoshima, Japan, known for its volcanic soil and ideal climate that produces top tier matcha.
2. Premium Grade — Second Harvest, Everyday Luxury
So, if ceremonial matcha is the first-class ticket to Europe, then premium grade is your business class, still incredibly smooth, just a little more grounded.
This grade comes from the second harvest, called Nibancha, usually a few months after the first June-July. The leaves are slightly more mature, giving the powder a more balanced, slightly earthy flavour, while maintaining a beautiful green hue.
Premium grade matcha is perfect for daily use, either in your morning latte, iced matcha, or smoothie, but at a more approachable price point. Think of it as your daily ritual matcha, smooth enough to sip, robust enough to mix and perfect for creating that everyday moment of calm before the chaos of life begins.
3. Culinary Grade — Third Harvest, Bold and Balanced
The third harvest, known as Sanbancha, produces matcha that’s stronger in taste and slightly darker in colour. These leaves are more mature and have a bolder flavour profile and harvest around August-September.
The leaves are older in comparison to ceremonial and premium, culinary grade matcha has a deeper green (sometimes olive-toned) colour and a slightly coarser texture, but it still carries the same antioxidant benefits.
A lot of people see culinary grade matcha as a lower quality matcha, but that isn’t true, it’s just made for a different purpose. Its strength means it stands out, which is important when mixed into sweet or creamy recipes. You’ll often find culinary grade matcha in pancakes, ice cream, brownies, desserts or blended with lattes with some sweetener. As you want that bold, balanced and punchy matcha flavouring to shine.
If you’re ever wondering, why your matcha at home taste different than in the café it’s probably because of the grade. Culinary matcha is what gives that authentic, earthy matcha punch, some like that taste while others don’t. Again, it all depends on your personal taste and purpose.
4. How to Choose the Right Matcha for You
Here’s the simple way to think about it: match the grade to your purpose.
Ceremonial (First Harvest): For sipping straight, slow mornings and pure enjoyment.
Premium (Second Harvest): For everyday matcha lattes, iced drinks, and smoothies.
Culinary (Third Harvest): For baking, cooking, experimenting in the kitchen and matcha lattes.
Ready to Come to the Green Side?
At Matcha Essence, we source our premium organic ceremonial matcha directly from Kagoshima, Japan, and hand-pack it here in Australia to ensure maximum freshness.
The result?
An exceptionally smooth, vibrant, and velvety experience. Start your matcha journey today with Matcha Essence for calm, focus and everyday wellness.
Explore our Matcha Collection today.
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