How to Determine the Grade and Quality of Matcha

Judging the grade and quality of matcha requires considering multiple factors, including appearance, aroma, taste, and texture. The key indicators are as follows:

1. Color

High-Quality Characteristics: Vibrant emerald green, indicating shade-grown tea leaves (covered to reduce sunlight) with high chlorophyll content.
Low-Quality Indicators: Yellowish, brownish, or dull color, potentially caused by oxidation, improper storage, or inferior raw materials.
Grade Correlation: Premium matcha (e.g., Koicha/thick tea) exhibits brighter color; everyday grades (e.g., Usucha/thin tea) may be slightly lighter.

2. Aroma

High-Quality Characteristics: Fresh, rich grassy, seaweed-like, or umami aroma, free from off-odors.
Low-Quality Indicators: Stale, earthy, or rancid smells, suggesting storage issues or processing defects.
Grade Correlation: Higher grades have more persistent, complex aromas; lower grades may be flat.

3. Taste

High-Quality Characteristics: Refreshing, mildly sweet entry with pronounced umami, balanced by soft bitterness and astringency.
Low-Quality Indicators: Excessive bitterness/astringency, sourness, or blandness, often due to older leaves or coarse processing.
Grade Correlation: Top-grade matcha (for tea ceremonies) offers rich, mellow flavor; standard grades may be harsher.

4. Texture

High-Quality Characteristics: Fine, uniform powder with a silky-smooth feel, dissolving easily without grittiness.
Low-Quality Indicators: Coarse, clumpy, or sandy texture, indicating poor milling or impurities.
Grade Correlation: Higher grades feature finer grinding (typically stone-milled); lower grades may be coarser.

5. Other Factors

Origin: Matcha from specific Japanese regions (e.g., Uji, Shizuoka) typically ranks higher due to climate and traditional techniques.
Freshness: Recently produced matcha offers better quality; store sealed and away from light after opening.
Certification & Packaging: Organic certification and origin labels (e.g., JAS) aid assessment; vacuum-sealed packaging outperforms standard bags.
Purpose: Ceremonial-grade matcha (Koicha) demands the highest quality; everyday drinking (Usucha) allows slightly lower grades.

Summary Evaluation Methods

Visual Inspection: Observe color and powder uniformity.
Olfactory Test: Smell dry powder and brewed aroma.
Taste Test: Sip small amounts to assess flavor balance.
Label Reference: Check origin, grade markings (e.g., "first harvest" indicates superior quality), and expiration date. By comprehensively evaluating these aspects, matcha grades can be distinguished: Premium (vibrant green, rich aroma, mellow taste), Mid-grade (lighter color, average aroma), and Low-grade (dull color, harsh taste).