Ceremonial or latte matcha? How to recognise good matcha

Matcha is tencha leaves ground to a fine powder: a tea shaded before the harvest which, after steaming and drying, has its stems and leaf veins removed. You drink the whole leaf rather than an infusion, so you can see and taste the quality straight away.

Grades of matcha

The term “ceremonial” isn't legally defined anywhere, and every producer uses it in their own way. In practice it means matcha from the youngest leaves of the first harvest, meant for drinking with just water. Cheaper matcha, called culinary or latte grade, usually comes from later harvests. It's more bitter, but in lattes and desserts that doesn't matter.

How to recognise good matcha

• Colour: a bright, vivid green. An olive or yellowish tinge means a lower grade or old, oxidised matcha.
• Aroma: sweet and fresh, a little like peas or cut grass.
• Taste with just water: umami and sweetness, with at most a gentle bitterness.
• Texture: a powder as fine as icing sugar. Whisked, it gives a thick, fine foam.
• Packaging: an airtight tin, not a clear bag. Light and air quickly destroy the colour and flavour.

How to prepare a cup of matcha

Sift 2 g of matcha through a small sieve into a bowl, add a splash of water at 75–80°C and work it into a smooth paste. Top up with water to 70 ml and whisk with a bamboo whisk in an M-shaped motion for a dozen or so seconds, until a thick foam forms. Details in the brewing guide.

Storage

Once opened, keep matcha in the fridge in a tightly closed tin and use it within 6–8 weeks. Before opening the tin, wait for it to warm up, so that moisture doesn't condense on the powder.

In our shop: Ceremonial Matcha and the Matcha Set with a whisk, scoop and bowl.