Didn’t mean a debate, just meant it’s a lot to unravel. I was looking myself and discovered that although the brand originates from Japan and boasts top-notch quality, the matcha available at our grocery store may have suffered quality degradation due to various factors such as packaging, light exposure, and extreme temperatures experienced during transportation.

I also found that the different types of matcha play a significant role in determining its overall quality. Allow me to elaborate on this with the following breakdown of matcha types:

1. **Traditional Matcha (Usucha)**

This particular type is the most prevalent in Japanese tea ceremonies. It is skillfully whisked with hot water to produce a frothy, thin tea that possesses a delicate flavor profile.

2. **Thick Matcha (Koicha)**

While less common, this variant involves a higher concentration of matcha powder and less water during preparation. As a result, it yields a thicker, more intense tea characterized by its richness and often sweeter flavor.

3. **Flavored Matcha**

For those seeking unique experiences, flavored matcha varieties are available, featuring blends with ingredients like cocoa or vanilla. These blends offer distinctive flavors and aromatic sensations. (I’m not a fan)

4. **Blends**

A noteworthy segment includes matcha products that incorporate elements such as herbs, spices, or fruits, culminating in distinctive flavors and health benefits.

Furthermore, matcha is categorized into various grades based on quality and intended use. Typically, superior-grade matcha exhibits brighter green hues, smoother textures, vibrant aromas, and sweeter, less bitter tastes. This class is commonly referred to as ceremonial or premium grade. Conversely, lower grades may possess duller colors, coarser textures, earthier aromas, and slightly bitter tastes, rendering them more suitable for culinary purposes.

These are the prevalent matcha grades and types:

1. **Ceremonial Grade Matcha**

Regarded as the highest quality, this matcha variation is reserved for traditional Japanese tea ceremonies. It originates from young tea leaves that undergo meticulous shade-growing, followed by stone grinding into a fine powder. The result is a vividly green, smooth-textured powder with a sweet, umami flavor, best enjoyed on its own with water.

2. **Premium Grade Matcha**

Slightly less refined than ceremonial grade, premium grade matcha still exhibits impressive quality suitable for both consumption and cooking. It strikes a balance between flavor and color, rendering it versatile for various uses.

3. **Culinary Grade Matcha**

Tailored for culinary applications such as baking, cooking, and smoothies, this grade originates from slightly older tea leaves. The resulting matcha is characterized by a stronger flavor and more intense green color, albeit potentially featuring a less smooth texture compared to higher grades.

4. **Ingredient Grade Matcha**

Positioned at the lower end of the quality spectrum, ingredient grade matcha finds its place in instant beverages or flavored products. Though somewhat lacking in vibrancy, this grade is coarser in texture and may offer diminished flavor compared to higher counterparts.

It's important to acknowledge that light exposure can negatively impact matcha quality, emphasizing the significance of

packaging. Further insights can be gained by scrutinizing labels and understanding the matcha's origin, processing methods, shipping, and storage procedures.

1. **Packaging**

Ensure matcha remains in an airtight container to prevent air and moisture exposure, both of which can lead to degradation. Seek packaging that features a resealable bag or a securely fitted lid.

2. **Light Exposure**

Matcha's susceptibility to light, particularly sunlight, underscores the necessity of minimizing exposure. Dark storage environments or opaque containers are recommended to safeguard the delicate color and flavor.

3. **Regions of Growth**

Experts with discerning palates akin to wine connoisseurs can discern the matcha's growth regions through taste.

4. **Harvesting**

Selecting the youngest, tenderest leaves from shaded tea plants, known as "tencha," ensures superior matcha quality.

5. **Storage**

While matcha can be stored at room temperature, fluctuations and extreme heat should be avoided to preserve its integrity.

I’m far from being a matcha expert, but I love matcha 🍵 and I’m happy to share what I’ve learned. 💚