Matcha Terminology, Grades, and Wholesale Insights

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Understanding matcha’s terminology is helpful for making informed purchasing decisions and delivering the authentic experience customers expect.

This guide dives deep into matcha terminology, quality indicators, and sourcing considerations.

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Matcha Grades and Their Applications

Matcha is not a one-size-fits-all product. Its quality depends on cultivation, processing, and intended use. The main grades can be classified into three qualities:

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1. Ceremonial Grade
   
   • Made from the youngest tencha leaves, carefully de-veined and de-stemmed.
   • Bright green color, fine texture (micronized), and high amino acid (L-theanine) content create a smooth, naturally sweet, umami-rich flavor.
   • Ideal for: traditional tea ceremonies, premium beverages, and high-end culinary applications.

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2. Premium Grade
   
   • Slightly more mature leaves than ceremonial grade, offering stronger flavor.
   • Works well for lattes, smoothies, desserts, and confectionery.
   • Maintains vibrant color and aroma while being more cost-effective for volume use.

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3. Culinary / Ingredient Grade
   
   • Used primarily in bulk food production.
   • Has a more robust, slightly more bitter taste suitable for baking or infused products where matcha flavor is balanced with other ingredients.

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Key Matcha Terminology

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• Tencha (碾茶) – Shade-grown leaves harvested for matcha, de-veined and de-stemmed before grinding.

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• Shading (遮光) – Cultivation technique used 3–4 weeks before harvest to increase chlorophyll, boost L-theanine, and reduce bitterness.

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• Ichibancha / Nibancha – Terms for first and second harvests. Ichibancha produces the highest quality matcha with vibrant color and umami.

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• Koicha (濃茶) – Thick, rich matcha used in tea ceremonies, requiring high-grade powder.

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• Usucha (薄茶) – Thin, frothy matcha served for casual consumption.

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• Particle Size – The fineness of the matcha powder

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• Umami (旨味) – Savory, brothy taste resulting from high L-theanine and amino acid content.

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• Astringency / Bitterness – Often associated with older leaves or lower-grade powders.

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• Color Grading – Vibrant emerald green indicates high chlorophyll content; duller green may indicate lower quality or oxidation.

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• Origin – Just like wine, the origin can affect the flavour profile of the matcha. Mentioning the origin is important for clientele as this can help them understand where the matcha comes from and adds transparency.

• Uji (Kyoto) – Known for balanced sweetness and refined aroma.
• Shizuoka – Intense green color, slightly vegetal notes.
• Kagoshima – Rich umami with bold flavor, often used in culinary grade blends.

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• Organic / Pesticide-Free Certification – Increasingly important for health-conscious consumers. Pure Matcha Partners is a certified organic importer.

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• Storage & Shelf Life – Matcha is sensitive to light, oxygen, and humidity; B2B buyers should ensure airtight, opaque packaging.

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• Cultivar – A specific variety of the Camellia sinensis plant used to produce matcha, such as Yabukita, Okumidori, or Saemidori. Different cultivars influence flavor, color, and aroma. You can compare it to apples having different varieties like fuji, granny smith, pink lady, gala, braeburn etc.

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• L-theanine – An amino acid naturally present in shade-grown tea leaves that gives matcha its characteristic umami and sweetness while reducing bitterness.

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• Catechins – A type of antioxidant found in matcha that contributes to health benefits, including metabolism support and free radical protection.

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• Chlorophyll – The green pigment in tea leaves enhanced by shading; higher chlorophyll content produces vibrant green matcha.

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• Camellia sinensis – The latin name for the tea plant from which all matcha, green, black, and oolong teas are derived.

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• Chawan (茶碗) – The traditional tea bowl used in Japanese tea ceremonies for preparing and drinking matcha.

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• Chasen (茶筅) – The bamboo whisk used to froth matcha, ensuring a smooth, even consistency.

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• Chashaku (茶杓) – The bamboo scoop used to measure matcha powder, traditionally one scoop per serving.

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Wholesale Sourcing Considerations

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When buying matcha in bulk, you may consider:

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• Blend/Single Cultivar – Combining cultivars like Yabukita, Okumidori, and Saemidori can create signature flavors for beverages or desserts.

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• Harvest Season – First flush (ichibancha) offers premium flavor; second flush (nibancha) is more economical.

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• Certifications – Organic, Fair Trade, or JAS certification can differentiate your products in competitive markets.

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• Flavor Profile Metrics – umami, bitterness, sweetness, astringency, and color intensity, adjectives that help describe the flavour of the matcha.

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Why High-Quality Matcha Matters for Your Business

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• Brand Value – High-quality matcha supports premium offerings and builds customer trust.

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• Versatility – From ceremonial tea to lattes and baked goods, different grades and blends allow businesses to diversify product lines.

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• Marketing Edge – Highlighting origin, cultivar, and traditional production techniques enhances storytelling and consumer appeal.

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Would you like to speak directly with one of our experts and find out which one of our matcha grades suits your needs? Contact us here

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