Matcha Grading - What is “Ceremonial”

1. Differences in Grade Terminology Between Overseas Markets and Japan

In Japan, the terminology “Ceremonial Matcha” is never used. There is no rule and no official or industry wide definition for matcha grades. In most cases, terms used for grading are independently defined by each manufacturer or brand. The closest expressions used for what is referred to as “Ceremonial Matcha” in Japan may be matcha for chado, sado, otemae, or ochakai, but these terms also have no formal definition.

In overseas markets, terms such as
Ceremonial Grade, Grade A, Grade A5 are used, but there is no official or industry-wide definition for these labels.

• In most cases, these terms are independently defined by each matcha manufacturer or brand.

2. Informal (Norm-Based) Classification Commonly Used in Practice

Although not formally defined, matcha is often categorized in practice as:

• Tea ceremony use

  • Koicha (thick tea)

  • Usucha (thin tea)

• Practice-grade matcha

• Culinary-grade matcha (for food processing)

• In overseas markets, matcha intended for lattes or mixed beverages is sometimes labeled
  Barista Grade
  This term also lacks a standardized definition.

3. Traditional Japanese Grade Expressions (Examples)

These terms are customary rather than standardized:

• Tokusen (Special Selection)
  Highest quality
  Vivid green color
  Smooth sweetness and rich aroma
  Deep umami
  Minimal bitterness, with a clean lingering finish

• Josen (Superior Selection)
  High quality
  Suitable for daily tea practice
  Well-balanced umami and astringency

• Standard Grade
  Used for general consumption and some culinary applications

• Culinary Use
  Intended for sweets and cooking
  Stronger bitterness and astringency
  Lower umami content

4. Key Evaluation Criteria Used by Tea Masters

• Color
  Bright, vivid green indicates high quality
  Yellowish tones indicate lower grade
  Shaded cultivation increases chlorophyll content

• Aroma
  High-grade matcha has a fresh, rich aroma, often described as “kadaka”
  Lower grades may show grassy or burnt notes
  These can result from improper temperature control during processing or poor storage

• Umami
  Determined largely by theanine content

• Astringency
  Influenced by catechin levels
  Balance is more important than intensity

• Particle Fineness
  Higher-grade matcha is ground into extremely fine powder

5. Differences Between Matcha, Konacha, and Powdered Tea

• Matcha
  Made by grinding tencha (shade-grown leaves, steamed and dried without rolling) using stone mills or machines
  Low bitterness, high umami
  Characteristic shaded aroma
  Deep, vivid green color

• Konacha (Powder Tea)
  Fine tea particles produced during sencha or gyokuro processing
  Brewed using a fine mesh strainer

• Powdered Tea
  Can refer to mechanically ground tea leaves
  Or instant tea made by drying concentrated tea extracts
  Instant tea dissolves completely in water

6. Production Factors That Determine Matcha Grade

Harvesting Method

• Hand Picking
  Common in traditional tea gardens, particularly in Uji
  Minimal stress on tea plants
  Allows stronger shading and heavier fertilization
  Enables selective harvesting of the best young leaves
  Essential for producing top-grade matcha

• Scissor or Machine Harvesting
  More efficient and lower cost
  Requires shaped tea bushes
  Limits shading and fertilization
  Higher chance of older leaves being mixed in

Grinding Method

• Stone Milling
  Traditional method
  Low heat generation helps preserve aroma and quality
  Limited production volume

• Mechanical Grinding
  Enables large-scale production
  May introduce heat stress that can degrade quality
  Best used selectively based on grade and intended application

7. Origin

• There is no legal requirement that matcha must be produced in Japan.

• However, matcha used in formal tea ceremonies selected by tea schools is effectively 100 percent Japanese-produced.