How to choose your matcha: the complete guide for beginners
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You've decided to try matcha. Good. But with dozens of options available, how do you distinguish the exceptional from the ordinary?
The matcha market in France has exploded in recent years. Along with it, a profusion of evocative labels — "ceremonial," "premium," "first flush," "Uji origin" — which can mean everything... or not much at all. This guide will give you the keys to making the right choice.
The 3 Grades of Matcha: Understanding the Hierarchy
Culinary Grade: Designed for cooking (coffee lattes, pastries, smoothies). Dull green color, bitter or earthy profile. Excellent for recipes, not for drinking pure. Generally low price.
Premium Grade: Intended for drinking. Brighter color, finer aromas, less bitterness. Good value for daily use.
Ceremonial Grade: The highest quality. Young leaves from the first harvest, prolonged shading, slow stone mill grinding. Vibrant green, silky texture, naturally sweet taste with umami notes. Drunk without milk or sugar.
Did you know?
The term "ceremonial grade" is unregulated. Any producer can use it. That's why you need to look at other indicators: color, origin, cultivar, and especially taste.
Color: The First Indicator of Quality
Quality matcha is bright green, almost luminous. An intense emerald green that catches the eye. If the powder is olive-green, yellowish, or dull, it's a sign of oxidized or low-quality matcha.
The color comes from chlorophyll and carotenoid pigments accumulated during shading. The longer and more precise the shading, the more intense the color — and the richer the powder is in L-theanine.
Origin: Why Uji Makes a Difference
Not all Japanese regions are equal for matcha. Uji, in Kyoto Prefecture, is historically considered the benchmark region. The microclimate (morning mists, moderate temperatures, altitude), combined with centuries-old expertise, produces matchas of exceptional sweetness and complexity.
The village of Wazuka, in the Uji hills, is home to some of the best producers. This is where SUPRAMATCHA's partner producers cultivate Saemidori.
Cultivar: The Soul of the Taste
As with wine and grape varieties, the tea cultivar largely determines the aromatic profile.
- Saemidori: Very sweet, floral, pronounced umami. Almost no bitterness. The most delicate.
- Okumidori: Richer, more herbaceous profile, slightly more complex on the palate.
- Yabukita: The most common in Japan, robust, more classic profile with a hint of bitterness.
For a first matcha or for daily consumption as a drink, Saemidori is the most accessible choice: no need to get used to bitterness, the experience is immediately pleasant.
Grinding: The Signature of Craftsmanship
True matcha is slowly ground with a granite millstone, at a speed not exceeding 40 grams per hour. This slow grinding prevents the powder from heating up, which preserves volatile aromas and color.
Cheap matchas are industrially ground at high speed, which generates heat and partially oxidizes the powder even before you open the bag.
What to Read on the Label (and What to Ignore)
Look for: Country of origin (Japan), region (Uji preferably), mentioned cultivar, stone mill grinding.
Ignore: The term "ceremonial" alone, very low prices (under €15-20 for 30g, quality will be questionable), Chinese origins for drinks (uneven quality).
Frequently Asked Questions
Can ceremonial matcha be used in cooking?
Yes, but it's a waste. The delicate notes of a ceremonial matcha are masked by other ingredients. Keep ceremonial for drinks, use culinary for recipes.
What's a good price for matcha?
For 30g of quality matcha meant for drinking, expect to pay between €25 and €45. Below that, quality will be compromised. Above €50, you're entering collector's micro-batches.
How to taste matcha to assess its quality?
Prepare it pure, without milk or sweetener, at 70°C. Natural sweetness, umami, and length on the palate are key indicators. Quality matcha should not make you grimace.
