How to Choose Matcha
In recent years, people all over the world have begun to enjoy matcha.
Compared to just a few years ago, many more customers now visit GARI’s shop.
Among the questions we are most frequently asked is:
“Which one is ceremonial grade?”
This is something we hear very often.
I would like to share a few personal thoughts on this term, “ceremonial grade.”
When translated literally, it might mean something like “matcha for ceremonies,”
but to my knowledge, this term did not originally exist within the traditional tea industry.
(If it did, I apologize—this may simply reflect my own lack of knowledge.)
That said, language naturally evolves and new terms are created,
so it is not strange that people use it today.
The closest traditional expressions would be
“suitable for koicha” or “suitable for usucha.”
These terms are based on the two primary ways matcha is prepared.
Koicha (Thick Tea)
A relatively small amount of hot water is used, and the tea is not whisked into foam.
The result is a thick, rich, almost syrup-like texture.
Because the matcha is so concentrated, it should be of very high quality,
with minimal bitterness or astringency.
Usucha (Thin Tea)
A larger amount of hot water is used, and the tea is usually whisked to create foam.
The texture is lighter and smoother compared to koicha.
Because it is easier to drink, differences in quality are less noticeable than with koicha.
In other words, “koicha-grade” generally refers to high-quality matcha.
The term “ceremonial grade” is likely meant to convey something similar.
Choosing matcha, however, is extremely difficult.
If you can taste it before buying, that is ideal.
But when tasting is not possible, people have little choice but to rely on the grade indicated.
The problem is that there are no clear or universal standards for these grades.
What one company calls “ceremonial grade” might be considered “latte grade” by another.
In a sense, it often becomes a matter of whoever says it the loudest.
Especially with the recent matcha boom, the balance between quality and price has begun to vary widely from brand to brand.
So how should you choose matcha?
Quite simply, the only real way is to buy it and try it.
Even long-established or famous tea shops do not always sell products that justify their price.
If I were to offer one piece of advice, it would be this:
pay attention to how the tea shop sources its matcha and how its distribution system is structured.
These factors often say far more than any grade label.
The same applies to GORIGARI’s matcha.
Unless you actually take it home and try it yourself, there is no way to know its true value.
It is not easy to choose without being swayed by words or brand names.
But approaching matcha with that mindset may allow you to see it from a slightly different—and perhaps more honest—perspective.
GARI