What is matcha? A guide to grades, regions and how to choose

Matcha (抹茶, mǒchá) is a stone-ground green tea powder made from shade-grown tea leaves in Japan. Unlike regular green tea where you steep and discard the leaves, with matcha you whisk the whole leaf powder into water and drink it all. This means you get everything the leaf has to offer: the amino acids, the caffeine, the chlorophyll that gives it that striking green colour.

I first prepared matcha properly during my tea studies in Beijing, and it was nothing like the matcha lattes I'd had before. The texture was thick, almost creamy, with a savoury sweetness that sat on my tongue for minutes. That experience changed how I think about matcha, and it's something I try to share with everyone who walks into our Tea Bar in Hobart.

How is matcha made?

What separates matcha from every other green tea starts in the field, weeks before harvest. Tea farmers cover the bushes with shade structures, traditionally straw canopies or black netting, blocking about 90% of sunlight for 20 to 30 days. This forces the leaves to produce more chlorophyll and an amino acid called L-theanine, which is what gives good matcha its natural sweetness and that characteristic umami flavour.

After harvest, the leaves are steamed — a process called zhēngqīng (蒸青) in Chinese — to stop oxidation, then dried. Steaming rather than pan-firing preserves more chlorophyll and amino acids, which is why matcha has that bright green colour and strong umami that pan-fired green teas don't. Here's where it gets specific to matcha: the stems and veins are removed from each leaf, leaving only the soft leaf tissue. This de-stemmed, de-veined tea is called tencha (碾茶, niǎnchá, literally "milled tea"), and it's the raw material for matcha.

The tencha is then ground in a stone mill. Slowly. A single mill produces only about 40 grams per hour. This slow grinding keeps the temperature low, which preserves both the colour and the flavour compounds. Speed it up or use a metal grinder, and you get a duller colour and a flatter taste. This is one of the main reasons high-quality matcha costs what it does.

The practice of grinding tea into powder and whisking it with hot water actually started in China during the Song dynasty (960–1279), where it was known as diǎnchá (点茶, "whisked tea"). Japanese Buddhist monks brought tea seeds and this preparation method back from China in the 12th century. Over the following centuries, Japan refined the process — the shading technique, the stone-grinding, the emphasis on umami — while China moved on to loose-leaf steeping during the Ming dynasty. So matcha as we know it today is a Japanese refinement of a Chinese invention.

What do matcha grades actually mean?

If you've looked into buying matcha, you've probably seen "ceremonial grade" and "culinary grade" everywhere. Here's something most matcha brands won't tell you: this grading system doesn't actually exist in Japan.

In Japan, there's no government body or industry standard that defines what "ceremonial grade" means. Each tea company evaluates matcha across a spectrum of colour, texture, taste and aroma rather than sorting it into two bins. The "ceremonial vs culinary" labels were created by Western retailers to simplify things for consumers. The problem is that any company can call their matcha "ceremonial grade" with no oversight at all.

So what actually determines matcha quality? A few things to look at:

Colour. Good matcha is a vivid, bright green, almost jade-like. If it looks yellowish or olive, the leaves were likely older, more sun-exposed, or the powder has oxidised. Compare our two matcha tins side by side at the Tea Bar and you can see the difference immediately.

Texture. Rub a little between your fingers. High-quality matcha feels like eyeshadow: silky and fine. If it feels gritty, the milling wasn't as thorough.

Taste. The big indicator. When whisked with hot water at the right temperature (around 80°C), good matcha tastes naturally sweet with a savoury depth. If it's harshly bitter even when prepared correctly, the leaf quality or processing was lower.

Amelia, who normally avoids green tea, told us: "I've always steered clear of green teas due to their bitterness, but a chance tasting at Salamanca Market changed my mind." Bitterness in matcha almost always comes from one of two things: low-grade powder, or water that's too hot.

Why does matcha region matter?

Like wine, where matcha grows shapes how it tastes. Japan has several matcha-producing regions, and each has its own character.

Uji, Kyoto

Uji is where matcha began in Japan, over 800 years ago. Zen monks brought tea seeds from China and developed the shading technique that makes matcha possible. It's still considered the benchmark for ceremonial-quality matcha. Uji matcha tends to have a deep, complex umami with a creamy body. The region is relatively small, which limits production and keeps prices higher.

Within Uji, there are sub-regions with their own reputations. Our SEIFU matcha comes from Gokashō, one of the historically significant tea-growing areas in Uji, known for producing particularly refined matcha.

Shizuoka

Shizuoka is Japan's largest tea-producing prefecture. About 40% of all Japanese green tea comes from here. It produces more volume at lower cost, and the matcha tends to be lighter and simpler in flavour. We actually use a Shizuoka-sourced matcha for the matcha lattes we make at our Tea Bar, because its cleaner, simpler profile works well with milk. It's a different tool for a different job.

Other regions

Nishio in Aichi Prefecture produces roughly 20% of Japan's tencha and is a major supplier for food-grade matcha. Yame in Fukuoka has roots in gyokuro production and makes matcha with a distinctive roasted character. Kagoshima in southern Japan has expanded rapidly and now rivals Kyoto in tencha production volume.

The point isn't that one region is "better." They produce different styles. Knowing where your matcha comes from tells you something about what to expect in the cup.

Our two matcha: how they compare

We carry two matcha, both sourced directly from a tea company in Uji, Japan. I chose these two because they serve different purposes, and between them they cover most of what you'd want matcha for.

HIJIRI-NO-SATO (聖の里)

This is where I'd start if you're new to drinking matcha straight. It blends three cultivars (Yabukita, Okumidori, and Gokou) and the result is smooth and well-balanced with a gentle umami. There's a slight bitterness at the finish, but it's not harsh. It works well as usucha (thin tea), as a cold brew in summer, and makes a solid matcha latte.

If you've only ever had cafe matcha and want to try something closer to what matcha actually tastes like on its own, HIJIRI-NO-SATO is a good entry point. It costs $38 for 25g.

SEIFU (清風)

SEIFU is for when you've had enough matcha to know what you like and want something with more depth. It comes from Gokashō in Uji and uses four cultivars: Asahi, Gokou, Okumidori, and Yabukita. The Asahi cultivar is the one that makes the biggest difference here. It adds a deep, creamy umami that you don't get in the HIJIRI blend.

This matcha can handle koicha (濃茶, nóngchá, "thick tea") preparation, which is the concentrated style used in formal tea ceremony. But it's also lovely as a regular usucha. When I make it for myself, I usually go with a slightly thicker ratio (about 2g to 50ml) to let the complexity come through.

SEIFU isn't an everyday matcha for most people, but for a special sit-down moment it's worth it. It costs $58 for 25g.

How to make matcha at home

You don't need a full tea ceremony setup, but a few tools make a real difference. A bamboo whisk, called a chasen (茶筅, cháxiǎn), is the most important one. A regular kitchen whisk or fork won't create the same suspension or froth. You'll also want a chashaku (茶杓, cháshuo) bamboo scoop for measuring and a chawan (茶碗, cháwǎn) tea bowl for whisking.

For a bowl of usucha (薄茶, báochá, "thin tea"):

1. Warm your bowl with hot water, then empty and dry it.
2. Sift about 2g of matcha (roughly 2 chashaku scoops) into the bowl. Sifting matters because it breaks up clumps and gives you a smoother result.
3. Add 20ml of 80°C water and work it into a paste with your chasen.
4. Add another 50ml of water and whisk in rapid "W" motions until you get a layer of fine froth on top. This should take about 15 to 20 seconds.
5. Drink it fresh. Matcha starts settling within a minute.

For koicha (濃茶, nóngchá, "thick tea"):

1. Warm and dry the bowl.
2. Sift 4g of matcha (about 4 chashaku scoops) into the bowl.
3. Add 40ml of water at 70–80°C.
4. Knead slowly — do not whisk. Gently move the chasen in a slow, deliberate motion to create a smooth, thick paste. No foam. Koicha should look like melted paint.
5. Drink in small sips.

Koicha only works well with premium ceremonial matcha like SEIFU. Lower grades become unpleasantly bitter at this concentration.

For a matcha latte:

1. Warm your matcha bowl with hot water, then empty and dry it.
2. Add 2–2.5g of matcha powder. Take a moment to smell the fresh, grassy aroma before adding water.
3. Slowly pour 75–85°C water in a thin, gentle stream — about 40ml total. Start whisking with a W or M motion, slowly at first to make sure the matcha and water are fully in contact, then gradually speed up until the surface has a flat, even layer of fine foam.
4. Heat 150–200ml of milk and pour it into a mug. Then pour the whisked matcha from the bowl on top of the milk.

For an iced version: fill a glass with ice, add cold milk, then pour the whisked matcha on top. For the full method, see our matcha latte guide.

One tip: don't use boiling water. Anything above 85°C will scald the matcha and bring out bitterness that shouldn't be there. If you don't have a thermometer, let the kettle sit for 3 to 4 minutes after boiling.

Viv, one of our customers, described her experience at our Tea Bar as "a beautiful quiet place to enjoy a matcha after wandering the Salamanca market." That sums up how we like to serve it — with some space and quiet around the cup.

A note on matcha and digestion

In Traditional Chinese Medicine, matcha falls into the green tea category: it's considered cool (凉性, liángxìng) in nature, which means it may help with clearing heat. It's worth being mindful of this if you have a cold-sensitive stomach — try drinking it after a meal rather than on an empty stomach.

Storage

Matcha is more fragile than other teas. Once you open the tin, keep it sealed and store it in the fridge — away from anything with a strong smell. Place the tin in a zip-lock bag for extra protection. An open tin of matcha is best used within four to six weeks, because it gradually loses colour and flavour as it oxidises. If you won't finish it that fast, you can freeze it in an airtight container.

Come try it first

If you're in Hobart and curious about matcha, the easiest way to figure out what you like is to come to our Tea Bar at Salamanca Art Centre. We serve Pure Matcha in a bowl ($12 for a single serve, $20 for a double) and Matcha Latte ($10). You can taste the difference between styles before you commit to a tin. We're also at Salamanca Market every Saturday.

You can also browse our full matcha collection online — we carry the matcha powder, bowls, whisks, and everything else you need to get started at home.

FAQ

Is matcha Chinese or Japanese?

Both, historically. The practice of grinding tea into powder and whisking it with water originated in China during the Song dynasty (960–1279). Japanese monks brought this method to Japan in the 12th century. China eventually moved on to loose-leaf steeping, while Japan continued to develop the powdered tea tradition into what we know as matcha today.

What is the difference between ceremonial and culinary grade matcha?

Ceremonial grade is made from the youngest, most heavily shaded tea leaves. It has a vibrant green colour, smooth texture, and natural sweetness — designed to be drunk straight with water. Culinary grade uses older leaves, tastes more bitter, and is intended for lattes, smoothies, and baking where other ingredients mask the bitterness. Note that these grades are not officially regulated in Japan — they were created by Western retailers.

Why does my matcha taste bitter?

Two common causes: the water is too hot, or the matcha grade is too low for drinking straight. Use 80°C water (not boiling) and sift the powder before whisking. If you're using culinary grade matcha, some bitterness is normal — try ceremonial grade for a smoother experience.

How should I store matcha?

Keep matcha in the fridge, sealed and away from strong odours. Place the tin in a zip-lock bag for extra protection. Once opened, use within four to six weeks — matcha oxidises quickly, losing colour and flavour over time. You can also freeze it in an airtight container if you need longer storage.

Can I make matcha without a bamboo whisk?

You can use a small regular whisk or a milk frother in a pinch, but a bamboo chasen produces the best results. The fine tines are designed to break up matcha clumps and create a smooth, even froth that other tools struggle to replicate.

[Published: March 2026] [Last updated: March 2026]

Products mentioned in this article

• HIJIRI-NO-SATO Ceremonial Grade Matcha — $38 / 25g
• Premium SEIFU Ceremonial Grade Matcha — $58 / 25g
• Bamboo Matcha Whisk (Chasen) — from $25
• Bamboo Matcha Spoon (Chashaku) — from $9
• Matcha Bowl (Chawan) — from $55
• Glass Matcha Bowl with Pouring Spout — from $39
• Browse all Matcha Tea Sets
• Browse all Japanese Green Tea & Matcha