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Matcha Knowledge Library

9 articles · 8 categories

Matcha Fundamentals

9 articles

  1. 01 Ceremonial Grade Matcha: What Does It Really Mean?"Ceremonial grade" has no legal definition. Learn what the term usually signals, what it doesn't guarantee, and the specifications wholesale buyers should ask for instead.
  2. 02 What Most Foreigners Get Wrong About Japanese MatchaTen common misconceptions about Japanese matcha, from "ceremonial grade" and boiling water to how often Japanese people actually drink it, explained by a Japanese supplier.
  3. 03 Why Japanese Farmers Grow Matcha in the ShadeWhy tea for matcha is covered for weeks before harvest, how shading changes L-theanine, catechins and chlorophyll, and what different shading methods mean for flavor.
  4. 04 How Matcha Is Made: Shading, Steaming, Tencha and MillingA step-by-step guide to matcha production, from shading tea fields to steaming, drying tencha, removing stems, and milling into powder, and why each step matters to buyers.
  5. 05 First Harvest vs. Second Harvest Matcha: What's the Difference?What "first flush" means for matcha, why spring-harvest leaves taste sweeter and look greener, and how to verify harvest claims when buying wholesale.
  6. 06 Why Is Some Matcha $20 and Others $200?Why matcha ranges from $20 to $200 or more: harvest, shading, cultivar, origin, processing, milling, freshness and packaging, plus how to compare prices fairly per gram.
  7. 07 How to Spot High-Quality Matcha Before You BuyA professional checklist for evaluating matcha quality by color, aroma, taste, texture, and foam, plus the common signs of old, low-grade, or poorly stored matcha.
  8. 08 Freshly Ground Matcha: Why Freshness Matters More Than You ThinkWhy freshly ground matcha tastes better: what happens to color, aroma and flavor after milling, how long matcha stays fresh, and why milling to order matters.
  9. 09 How to Store Matcha to Protect Its Flavor and ColorA practical guide to storing matcha at home and in cafés: refrigerator vs pantry, avoiding condensation, the best containers, and how long opened matcha lasts.

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