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Yunomi Matcha Grades

Yunomi Matcha Grades - Yunomi.life

Ian Chun |

Yunomi Matcha Grades

Shop our extensive collection of matcha (this collection also includes other tea powders) from producers around Japan.

What is the difference between ceremonial grade and culinary grade? Imperial grade and heritage grade? There is unfortunately no objective standard for grading matcha, and you might see the term "ceremonial grade" used for matcha products sold online even though the quality of the matcha is barely drinkable (in our opinion at least).

This list below attempts to describe how we are grading the matcha sold on Yunomi.life:

  • Heritage Grade - Must follow all traditional cultivation and production methods. Made from the best quality spring-harvested tencha.
  • Modern Heritage Grade - Must follow all traditional cultivation and production methods, except the canopy shading material may be artificial material (usually plastic). Made from the best quality spring-harvested tencha.
  • Imperial Ceremonial Grade - Top quality umami strength, minimum astringency, beautiful green powder and liquor color, fresh aroma. Smooth, silky texture. Made from the best quality spring-harvested tencha.
  • Premium Ceremonial Grade - Strong umami, minimum astringency/bitterness, beautiful green powder and liquor color, weaker aroma. Smooth, silky texture. Made from spring-harvested tencha.
  • Standard Ceremonial Grade - Balanced umami / astringency / bitterness. Beautiful green powder and liquor color. Weak aroma. Texture is smooth. Made from spring-harvested tencha.
  • Basic Ceremonial Grade - More astringency & bitterness than umami. Green powder and liquor color. Weak aroma. Slightly grainy texture. Made from tencha but may be a blend of spring-harvested leaves. This might also be considered a "latte grade".
  • Premium Culinary Grade - Strong astringency/bitterness, dull green powder / liquor color. Little to no aroma. Slightly grainy texture. Made from spring-harvested leaves, possibly good quality summer harvested leaves.
  • Standard Culinary Grade - Strong astringency/bitterness. Dull, more yellowish green powder / liquor color. Little to no aroma. Grainy texture. Made likely from low grade spring and summer harvested leaves.
  • Basic Culinary Grade - Very strong astringency/bitterness, very grainy texture, dull or yellow in color, no aroma. Made likely from summer harvested leaves.
  • Industrial Grade - Extremely strong astringency/bitterness, very grainy texture, dull yellow in color, no aroma. Made likely from mostly autumn harvested leaves.

Matcha Grades

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