Matcha Grades and Production Areas: A Practical Sourcing Guide

"I want to know about the grades and origins of matcha!"

"I want to learn how to choose matcha for different purposes!"

"We're struggling to decide which region produces the best matcha for our service!"

Nowadays, matcha is attracting attention not only in Japan but also from food and beverage manufacturers around the world as a valuable ingredient.

However, because there are so many different origins and grades of matcha, many people involved in raw material selection struggle to understand the grading standards and the differences between origins.

Many people also struggle to determine the right price range for their needs, and face other challenges even before launching their business.

Therefore, in this article, we will explain various aspects of matcha in order to help you correctly understand its grade and origin.

To choose the optimal grade and origin for your intended use, please refer to the information on this page.

There is no clear definition of ceremonial or culinary matcha.

First of all, I want to make it clear that there is no clear definition of ceremonial or culinary matcha.

The terms "ceremonial grade" and "culinary grade" have become frequently used in the matcha market in recent years, but in reality, there are no clear international standards or legal definitions for these terms.

It can be said that this classification is merely a convenient tool used by the industry and retailers to distinguish between uses and quality levels.

Generally, "Ceremonial" refers to high-quality matcha intended for tea ceremonies or drinking straight, while "Culinary" refers to matcha intended for processed uses such as lattes, confectionery, and ice cream.

However, that boundary varies greatly depending on the producer, exporting country, and brand.

To determine the actual quality, you need to consider the grade of the raw leaves (whether it's first flush or not), the number of days they were covered, and whether they were stone-ground or machine-ground.

Furthermore, it is essential to comprehensively evaluate objective indicators such as particle size, color difference, amino acid/catechin ratio, aroma, and oxidative stability.

In other words, it's important to evaluate based on the "substance" rather than the "name."

Both consumers and businesses should not rely solely on grade labels, but also verify the transparency of manufacturing processes and analytical results.

This is a crucial point in selecting matcha that is truly suitable for its intended use.

Criteria for determining the grade of matcha

Matcha grade is determined by three criteria: leaf quality, milling method, and sensory evaluation.

I will explain this by dividing it into four important points, so please take a look at each point.

Elements of the original leaves: First flush tea, shading period, harvesting method

Raw tea leaves are the foundation—everything downstream depends on what comes off the bush.

The quality of matcha is largely determined by the selection of the "raw leaves (tencha raw material)" in the initial stage.

The highest grade uses first flush tea leaves, made from only the newest shoots.

First flush tea leaves, which have stored plenty of nutrients during the winter, are characterized by their high amino acid content and less bitterness and astringency.

*From the second flush onwards, the fiber content increases, resulting in inferior color and flavor.

The duration of the covered cultivation is also one of the factors that determines the quality.

By shielding the beans from light for 15 to 30 days, theanine is retained, resulting in a richer flavor. This is why higher-quality beans tend to be covered for longer periods.

Furthermore, the harvesting method is also important; hand-picking allows for the selection of only the softest buds, resulting in a finer, more refined flavor.

On the other hand, while machine harvesting is efficient, it results in a mix of leaf ages, which tends to produce a slightly bitter taste.

In other words, the foundation of "flavor, color, and aroma" is determined at the raw leaf stage, so this is the starting point for grading.

Milling process: Stone mill or mechanical grinding

The milling process is where leaf quality becomes powder quality—or where it gets compromised.

The milling of matcha is not simply grinding; it is the final step that determines the flavor and particle size.

Traditional stone grinding slowly crushes the ingredients while minimizing frictional heat, resulting in a fine powder (around 5-10 microns) that preserves color and aroma components.

Therefore, stone-ground coffee is the mainstream for tea ceremonies and high-end beverages.

On the other hand, for commercial and processing applications, production efficiency is prioritized, and mechanical grinding methods such as jet mills are often used.

While such mechanical grinding allows for mass production in a short time, the frictional heat and pressure cause aromatic components to volatilize easily, and the particle size tends to vary, which presents challenges.

However, in recent years, technological innovations such as low-temperature controlled pulverizers and nitrogen atmosphere pulverization have narrowed the differences in quality between each type of pulverizer.

Therefore, when determining the grade, it is important to check not only "how it was ground" but also "how well the flavor is preserved."

*Furthermore, the choice of milling process directly impacts the balance between the final use and the price range, so it should be carefully considered.

Physicochemical evaluation: color difference, amino acid/catechin ratio, oxidative stability

We will also discuss the physicochemical evaluation of matcha.

It is said that physicochemical indicators are indispensable for objectively measuring the quality of matcha.

First, the color difference (L, a, b values) is a numerical representation of the vividness of the appearance; the lower L and the higher a, the deeper and richer the green color.

*The higher the grade of matcha, the more glossy and vivid the green color will be.

Next in importance is the ratio of amino acids to catechins. Amino acids (especially theanine) contribute to umami and sweetness, while catechins contribute to astringency. The higher the ratio, the milder and more refined the taste.

Furthermore, oxidative stability is also an evaluation point; the higher the resistance to light and oxygen, the less likely it is to fade, resulting in superior color retention in confectionery and beverage processing.

This data can be verified in the COA (Certificate of Analysis).

These physicochemical evaluations are objective tools that allow for grade selection based on scientific evidence, rather than relying solely on subjective preferences. So, if you're struggling to choose a grade or origin, why not consider using them as numerical criteria?

Sensory evaluation: Aroma, mouthfeel, aftertaste

Sensory evaluation is the final filter, and it's where many sourcing decisions actually get made.

This isn't just true for matcha, but ultimately, the quality that consumers perceive is judged by human senses, a form of "sensory evaluation."

Specifically, a panel of experts and tea masters comprehensively evaluate the three elements: aroma, mouthfeel, and aftertaste.

The key to its aroma lies in the balance of fresh, green notes of young leaves, sweetness, and roasted aromas. Higher grades are characterized by a more delicate and multi-layered fragrance.

The mouthfeel is influenced by the particle size and solubility of the powder, and stone-ground matcha has a smooth texture that clings to the tongue.

In terms of aftertaste, the absence of bitterness and the long-lasting depth of flavor are said to be signs of a high-quality product.

These are elements that are difficult to quantify, but the smoothness, aroma, and depth you feel the moment you take a sip are the most intuitive indicators of its quality.

By combining physicochemical analysis with sensory evaluation, it becomes possible to identify truly excellent matcha from both a scientific and sensory perspective.

Characteristics of cultivation and processing and flavor trends by major production area

From here, we will discuss the characteristics of cultivation and processing of matcha in different production areas.

We will also delve into flavor profiles and other characteristics, so please use this as a reference when choosing a region of origin that best suits your intended use of matcha.

Uji (Kyoto): A mellow umami flavor born from tradition and aging.

Uji (Kyoto) is the most historically significant production area and the benchmark for premium grades.

Kyoto's Uji region is known as the birthplace of Japan's matcha culture, and it boasts a perfect combination of quality, history, and brand power.

The characteristics of Uji (Kyoto) include large temperature fluctuations and a topography prone to fog, which helps cultivate tender leaves and rich umami flavor.

Many traditional cultivation methods involve covering the plants for 20 days or more before harvesting, resulting in a variety characterized by a high amino acid content and less bitterness.

Stone grinding is the dominant processing method, resulting in a remarkably smooth and aromatic fine powder.

Its flavor is mellow and refined, characterized by a rich aroma and a deep green color, making it ideal for tea ceremonies and drinking straight.

In this region, long-established tea plantations possess advanced blending techniques, combining raw leaves from different hillsides to recreate a consistent flavor, demonstrating a deep-rooted tradition and craftsmanship.

Thus, Uji matcha can truly be called the "standard for matcha," and it enjoys a high reputation as a top brand both domestically and internationally.

Nishio (Aichi): Japan's top producer, balancing efficiency and quality.

Nishio (Aichi) is the dominant origin for industrial-scale matcha used in foodservice and beverages.

Nishio City in Aichi Prefecture is known as one of the leading producers of tencha (a type of green tea used for matcha) in Japan.

The fertile soil and mild climate of the Yahagi River basin support stable yields and quality.

Furthermore, we have been quick to adopt modern coating and manufacturing systems, achieving a balance between production efficiency and quality.

It is particularly characterized by its uniform finish achieved through mechanization and its excellent color development thanks to fine grinding technology, and is highly regarded for its vibrant green color and clean, refreshing bitterness.

The flavor is slightly sharper compared to Uji, making it ideal for processed foods and beverages!

For matcha lattes, confectionery, and ice cream, characteristics such as "good color development and lingering flavor" are key factors in its selection.

In recent years, the number of producers obtaining organic certification has increased, and efforts to strengthen export capabilities are also underway.

Remember that Nishio-produced matcha is a central player supporting the domestic matcha market, as it achieves both quantity and consistency in production.

Yame (Hoshino district, Fukuoka): A tropical terroir with rich aroma and depth of flavor.

Yame (Hoshino district, Fukuoka) is another region that shouldn't be overlooked when it comes to matcha production.

Yame City in Fukuoka Prefecture, particularly the Hoshino district, is known for its rich umami flavor and sweet aroma, which are produced by abundant sunshine and a humid climate.

The misty mountain environment and prolonged shading cultivate soft tea leaves rich in theanine. During production, traditional steaming and drying techniques are maintained, along with thorough low-temperature control to preserve the aroma!

As a result, a matcha is produced that possesses a rich flavor, a fragrant aroma, and a vibrant deep green color.

Yame matcha is characterized by its stronger aroma and a distinct sweetness that lingers in the aftertaste, compared to Uji matcha!

While it is used for tea ceremonies, it is also suitable for lattes and desserts, demonstrating its wide range of applications.

In particular, Hoshino Village is attracting attention for its premium line that clearly defines the terroir, such as "single-origin matcha" and "first-flush tea only," and is being increasingly adopted by high-end cafes and patisseries both domestically and internationally.

Depending on the intended use, this region can be quite valuable.

Shizuoka: A balanced type of matcha produced by diverse varieties and climate.

We will also touch upon Shizuoka, known for its well-balanced matcha.

Shizuoka Prefecture is Japan's largest tea-producing region, and although it is strongly associated with sencha (green tea), the cultivation of tencha (a type of green tea used as a raw material for matcha) has been expanding in recent years.

In areas with abundant sunshine, such as Makinohara and Kakegawa, production systems combining mechanization and environmental control have developed!

It is characterized by its thick leaves and a well-balanced flavor of umami and astringency.

Matcha from Shizuoka Prefecture is known for its bright color and often possesses a fragrant roasted aroma, making it highly suitable for use in lattes and baked goods.

Furthermore, because it can be harvested multiple times thanks to the warm climate, it offers excellent cost performance.

Furthermore, the entire region is actively working towards clean labeling, reduced pesticide use, and carbon footprint reduction, and overseas demand for these sustainable materials is on the rise!

Shizuoka matcha is positioned as a "modern type of matcha that balances versatility and environmental friendliness," making it a viable option for a wide range of uses.

Other regions and emerging production areas: Waves of diversification and globalization

So far, we've touched upon some well-known matcha-producing regions, but I'd like to discuss other areas as well.

In recent years, matcha production has been expanding not only in emerging regions within Japan such as Kagoshima, Mie, and Kumamoto, but also overseas in countries like Taiwan, China, South Korea, and even the United States and Kenya.

In these regions, the diversification of matcha raw materials is progressing through the introduction of improved varieties and covering technologies.

Kagoshima, in particular, is known for its early-harvested new tea, which takes advantage of its warm climate and is characterized by its vibrant color and refreshing aroma.

On the other hand, overseas products are mainly machine-ground, and while they have a lighter flavor, their strength lies in their high cost competitiveness, leading to expanding use in OEM products and blending applications.

Although emerging production areas still have variations in quality, they have the potential to drive future market growth based on stable supply, low costs, and environmental considerations.

The idea that "matcha = Japanese-made" is changing, and diverse ways of expressing matcha are being explored in the midst of globalization.

It seems a new era is dawning.

[Supplement] How to use single-origin products versus blends

As a supplement, let's also touch upon the differences between single-origin wines and blends.

Single-origin wines are ideal when you want to highlight the unique flavor and story of a particular region.

This is suitable for high-end teas, gifts, or products that emphasize brand appeal.

On the other hand, blended matcha is used to stabilize the balance of color, taste, and aroma, and is highly valued in commercial and mass-produced products.

For example, by combining the savory flavor of Uji, the vibrant color of Nishio, and the aromatic qualities of Yame, we can maintain consistent quality throughout the year.

Blending is an area where the craftsman's intuition and experience come into play; it's not just about mixing, but a technique for designing flavors.

The key to selecting matcha raw materials lies in determining whether to create a unique product from a single region or to pursue functionality and reproducibility through blending, depending on the intended use and target market.

A guide to selecting the optimal grade and origin based on intended use.

From here, we will explain which grade and origin of matcha is best suited for different uses.

There are many ways to combine and utilize them, but we will focus on some classic and reliable selection methods, so please use this as a reference.

Straight, for tea ceremony use

Straight preparation and tea ceremony use demand the highest grade—ceremonial grade—with no exceptions.

As a fundamental principle, when preparing matcha straight or for use in the tea ceremony, the points to emphasize are "depth of flavor," "elegant aroma," and "vivid color."

These factors are determined by the quality of the raw leaves and the shading period, with highly shaded tea leaves, grown using the first flush of tea leaves for 20 days or more, being considered ideal.

The milling process uses a stone mill that minimizes frictional heat, resulting in an extremely fine powder with a particle size of 5 to 10 microns, creating a fine foam and a smooth mouthfeel.

Among the producing regions, Uji and Yame (Hoshino) are particularly highly regarded. Uji is characterized by its mild umami and deep green color, while Yame boasts an excellent balance of sweetness and aroma.

All of these are high-quality matcha teas classified as ceremonial grade, making them perfect for gifts or for authentic tea ceremonies!

In this category, the selection process should prioritize the overall quality of the drinking experience, including the visual sheen, the richness of the aroma, and the lingering aftertaste.

For use with lattes and ready-to-drink beverages.

Next, we will discuss how to select a glass for latte and ready-to-drink (RTD) beverage applications.

For matcha used in cafe menus and ready-to-drink (RTD) beverages, the vibrancy of the color, foaming ability, and solubility are key factors in determining quality, even more so than the "balance of flavors."

For example, it is required that the color does not sink when mixed with liquids or milk, and that a beautiful layer of foam forms.

Therefore, a blend of mid-to-high grade matcha is suitable, and representative production areas would include Nishio and Kagoshima.

Nishio matcha has fine particles, excellent solubility and color stability, and is favored by cafe chains and baristas.

Coffee from Kagoshima Prefecture, blessed with abundant sunshine and a high catechin content, has a refreshing bitterness that adds depth to lattes and smoothies.

While more affordable than ceremonial products, it still offers excellent quality in terms of fragrance and color retention!

*Incidentally, considering compatibility with dairy products, plant-based milks, sweeteners, etc., conducting foaming tests and sedimentation checks are practical points for commercial procurement.

The key to success lies in selecting the origin and grade of produce while considering both cost and quality/customer satisfaction.

For confectionery, bakery, and ice cream use

Furthermore, when selecting matcha for processing purposes such as confectionery, bakery, and ice cream, it is important to consider how well the color and flavor will be retained even when exposed to heating, freezing, and oily environments.

Matcha is prone to discoloration due to heat and light, and its aroma tends to be masked by milk fat and sugar.

Therefore, a culinary premium grade with a slightly higher catechin content and excellent oxidation resistance is suitable.

Shizuoka and Nishio are probably the most representative production areas.

Shizuoka matcha has a bright green color and retains its color well after baking, making it ideal for oven-baked products such as cookies and bread.

Nishio has a uniform particle size and high dispersibility, allowing it to blend smoothly into chocolate and ice cream.

In practical terms, it's crucial to conduct prototype testing tailored to the temperature, pH, and sugar content conditions of each manufacturing step to ensure both fade resistance and flavor retention are achieved!

* Blending coffees from multiple origins is also an effective technique for flavor design.

In this category and genre, it's crucial to select the appropriate origin and grade through several prototypes.

[Supplement] Recommended Matrix (List) of Grades and Origins

As a supplement, we have created a quick reference chart showing grade and origin.

The information is organized in the following order: "Usage," "Recommended Grade," "Main Producing Regions," and "Characteristics." Please refer to the information below.

- Tea ceremony/gift: Ceremonial grade (high shaded, first flush tea), Uji/Yame (harmonious balance of aroma and flavor, vibrant green color)

Latte/RTD: Intermediate to advanced (emphasis on color and solubility), Nishio/Kagoshima (good foaming, good cost-performance balance).

• Confectionery and bakery…Culinary Grade (heat resistant, fade-resistant), Shizuoka/Nishio (retains color after baking)

• Ice cream and frozen desserts: Intermediate (flavor retention and fat tolerance), Nishio and Yame (good harmony with milk and sugar).

While these factors may not apply to every situation, they can significantly increase satisfaction in many cases, so please consider these characteristics and benefits when selecting your origin and grade.

We understand the grade and origin of matcha and select one that matches the intended use.

In this article, we've discussed several aspects of selecting the grade and origin of matcha when incorporating it into your own products.

Understanding the grades and regional characteristics of matcha is not merely a matter of purchasing decisions; it directly impacts the brand value and differentiation strategy of the final product.

While aroma and a delicate mouthfeel are highly valued in high-end confectionery and beverages, color stability and cost-effectiveness are important for ready-to-drink (RTD) products and bakery applications.

In other words, the decision of which matcha to use for which market and which product is arguably the source of a manufacturing company's competitiveness.

Furthermore, balancing methods that highlight the unique characteristics of a single production area with stable supply through blending is another perspective that will be required for future global expansion.

If you're struggling to incorporate matcha into your business, or if you're feeling uncertain about your strategy and plan, please feel free to contact us for advice.

Our company, which provides startup support and assistance with business strategy and business planning for various companies, will provide you with comprehensive support.

In today's world, matcha is no longer just an ingredient; it's a story-driven material that tells the value of a product!

How about taking into account the needs of that target group, selecting the grade and origin of the matcha, and taking action to achieve success in a business that utilizes matcha?

📩 Start with a free consultation.

Please feel free to contact us regarding overseas expansion and inbound tourism support.

▶ Click here for free consultation and inquiries

▶ Click here for overseas market development and overseas expansion support services