Frequently Asked Questions (FAQ)

"Ceremonial grade" ideally refers to high-quality matcha that can be enjoyed when prepared traditionally with plain water. There is no standard criterion, however, for grading matcha; hence the term is used quite loosely.
One important immediate characteristic of authentic ceremonial matcha is its vibrant green color. Stay away from dull olive green or brown powder, even when it's classified as Ceremonial!

Check out our Ceremonial Grade Matcha here!

"Culinary Grade" refers to Matcha that is suited for lattes and baked goods, and is too strong for plain tea.

But while ceremonial Matcha is of higher quality, not all culinary Matcha are created equal! Our Matcha will give your cafe and culinary creations a beautiful green color, and a robust yet still elegant and well-rounded Matcha flavor.

Check out our Culinary Grade Matcha here!

It ultimately depends on your preference and budget. Generally the higher the grade, the less bitter, the sweeter and stronger the aroma, the more complex and nuanced the flavors, the greater the umami, the creamier and smoother the mouthfeel, and the longer the aftertaste.

Here's the ranking (highest to lowest) among the variants:

CEREMONIAL

1. Tenju

2. Choan

3. Eiju

4. Unkaku

5. Kinrin

6. Wako

7. Yugen

8. Chigi No Shiro

9. Isuzu

10. Aoarashi

CULINARY

1. Wakatake

2. Byakuren

3. Rindo

Be that as it may, people have different taste buds. So we highly recommend exploring the variants. You can never truly tell what you personally like until you have tried it.

Usucha (thin tea) is probably the most popular way to enjoy plain matcha.

It is usually foamy and has a gentle creamy umami tone and a sweetish aftertaste.

Some prefer a nice frothy layer; some like their Usucha with less foam or none at all.

Check out our Usucha Grade Matcha here!

Koicha (thick tea) is the most traditional way of preparing matcha in tea ceremonies. It is a deep, glossy green and silky tea that is usually incredibly rich and packed with strong, full-bodied umami.

This type of tea requires extremely high quality matcha that is versatile enough to produce intense, concentrated flavors without astringent nor tart undertones.

Check out our Ceremonial Grade Matcha here!

Thin Tea (Usucha): 2 grams of Matcha and 80mL of hot (but not boiling!) water.

Thick Tea (Koicha): 4 grams of Matcha and 30mL of hot water.

Adjust according to your preference.

Generally, Culinary Matcha is best enjoyed with milk, while Ceremonial Matcha is best enjoyed with plain water since the latter has a much softer flavor that can be easily diluted by milk and sugar.

However, Ceremonial Aoarashi and Yugen offer a good balance of umami and pleasant bitterness that makes a great latte!

For Koicha grade Matcha, we highly recommend exclusively using it for plain tea.

Fresh Matcha is best enjoyed within seven months from grind date, and ideally within six weeks from the time the can is opened.

For unopened cans, we recommend storing it in the fridge, then let it sit at room temperature for at least 30 minutes before opening.

For opened cans, we recommend storing it at room temperature, away from extreme heat.

For non-resealable bags, we recommend you transfer the contents in an airtight, opaque can.

Try your best to finish your Matcha in less than six weeks from opening for the best flavor and aroma.

A bamboo tea whisk (Chasen) is a highly recommended, but not indispensable, tea implement.

If you do not have a Chasen, you can use a hand-held frother, a blender, or any leak-proof vessel that you can shake vigorously.

We do not recommend using just a spoon or fork, except for our freeze-dried Matcha "Awaraku", and any of our Sweetened Tea Powders.

Yes, our Matcha generally has 64mg of caffeine for every 2g serving.