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Working criteria for matcha grades

Thinking about establishing our own set of criteria for different grades. Comments appreciated!!! CEREMONIAL: Definitely anything considered by Japanese tea ceremony practitioners in Japan as koicha, but that doesn't say very much for those who don't know. This level should be bright green, have a "rich" aroma and flavor. It can be bitter or creamy, but should have strong umami flavors creating the richness. The grains should be small enough that you don't taste any grainy texture whatsoever. Spring harvest. An elite connoisseur will say that it must be handpicked and milled by stone, but we'll reserve that for a top level sub-class "Imperial Class", a very excellent example maybe labeled "Master Class".LATTE: There is no "latte grade" in Japan,...

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