How to choose matcha: ceremonial grade, origin, colour and storage

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Matcha is a powdered green tea made from shade-grown leaves called tencha. Shops sell it as “ceremonial”, “premium” or “culinary”, and the prices vary a lot. This guide explains what to look for instead.

Is “ceremonial grade” an official grade?

No. There is no governing body in Japan or elsewhere that certifies matcha as “ceremonial”, and the terms “ceremonial”, “premium” and “culinary” are set by each company’s own marketing. In Japan, matcha is judged on several qualities instead. So treat the word as a hint about what the seller intends the tea for, not as proof of quality.

What to check on the tin

How to prepare it

  1. Sift 1–2 g of matcha into a bowl.
  2. Add about 60–70 ml of water at roughly 70–80 °C. Boiling water brings out bitterness.
  3. Whisk quickly in a “W” or “M” motion with a bamboo whisk (chasen) for about 30 seconds, until fine foam appears.

How to store it

After opening, move matcha to an airtight, opaque container and keep it in the fridge. Use it within a few months for the best flavour. Let the container come to room temperature before opening it so condensation does not make the powder clump.

Caffeine

Matcha contains caffeine, roughly 25–35 mg per gram according to one tea seller’s analysis, so a bowl of 1–2 g holds around 25–70 mg. Keep it in mind if you also drink coffee. If you are pregnant or sensitive to caffeine, ask a doctor how much is right for you.

Buying from Japan: what to know

Checked 8 October 2026. Prices and products change, so read the seller’s product page before you order.

Sources

This content was generated with AI. Please check the sources below and official information before making decisions.