How to recognize good matcha?

Good matcha is mainly recognized by its color . It must be intensely green, because the higher and the younger the leaves were, the more chlorophyll they have, which is responsible for the intense green color. Leaves growing lower are more yellow, because they have less light. Therefore, the more intensely green the matcha is, the better the leaves were used to produce it, and the more yellow, the older and from the lower parts of the plant.

The second quality indicator is consistency. The more silky the powder, the better. We can check this by grinding the matcha, for example, on a white sheet of paper. The best matcha is usually ground the longest to the finest powder. We grind both types on a traditional stone matcha mill, but you can still see the differences in the photo below between our ceremonial and regular matcha. A bad matcha will be completely brown and we will not be able to make a continuous line.

Bitter notes do not always mean poor quality because whether matcha has them depends on the region and cultivation method. Of course, if matcha is undrinkable or if the matcha has a fishy aftertaste, it is an indicator of poor quality and late harvest.

The following scale can be used to check any type of matcha, which I encourage. Matcha classes such as: everyday matcha, traditional matcha, premium matcha, luxury matcha, etc. are invented for marketing purposes and do not tell us much about the quality of the product. In reality, the quality is determined by the features I have described.

What are the differences between matcha herbs from different regions of Japan?

“The color is Shizuoka, the scent is Uji, and the taste is Sayama.” These ancient words from a folk song from “Sayamacha Tsukuriuta” show us three regions in Japan where high-quality matcha is produced.

Shizuoka Tea: The Pinnacle of Japanese Green Tea

Shizuoka is the true capital of tea in Japan, accounting for 40% of the country's tea production. The history of tea cultivation in this region dates back to 1241, making Shizuoka not only the largest producer but also a place with a long and rich tea tradition.

An unparalleled climate, crystal clear waters and a strategic location close to major ports make Shizuoka the heart of green tea in Japan. Tea plantations are spread across the picturesque hillsides near Mount Fuji and along the rivers, taking advantage of the region's diverse topography and climate.

Rich, volcanic soil and fresh water create ideal conditions for tea production. The variations in sunlight, temperature, and morning mists in different parts of Shizuoka contribute to the incredible variety of flavors and aromas of teas from this region. Shizuoka is a place where nature and tradition combine to create some of the best teas in the world. Whether it’s rich tencha used for matcha, classic sencha, nutty genmaicha, or smoked hojicha, tea from Shizuoka offers a wide range of flavors and health benefits, including stress reduction and antioxidant properties.

Uji Tea: The Essence of Kyoto

Renowned for its exquisite quality, Uji tea, also known as Kyoto tea, comes from the picturesque village of Wazuka. The village is famous not only for its stunning tea plantations, such as Ishitera Harayama, Shirasu and Erihara, but also for being named one of the most beautiful villages in Japan in 2015. The rich history of Uji tea dates back to the Kamakura period in the 13th century and was prized as a luxury gift. Thanks to its proximity to Kyoto where the Emperor of Japan held court, Uji tea was often served on his table.

Sayama Tea: The Hidden Gem of Saitama

Just outside Tokyo, on the Musashino Plateau, Sayama tea, also known as Saitama tea, thrives. In its cool climate, it produces thick leaves that can withstand the winter frosts. The region’s fertile soil provides a sweet, aromatic tea that has been enjoyed since the Heian period. Originally prized for its medicinal properties, Sayama tea now delights palates with a variety of culinary delights, such as its unique green tea leaves in tempura.