Many people think Ceremonial Grade is the top grade of Matcha tea, but actually there is no such thing as Ceremonial Grade in Japan. In fact, Ceremonial Matcha is simply 100% marketing speak, and it doesn’t describe a real definition at all. All that happens is when certain sellers think their green powder needs an extra push on the shelves, they like to call it ‘Ceremonial Grade’. It’s not tied to any evidence of top quality, and there isn’t any legal term as such. Any type of green tea powder can get sold outside of Japan as ‘Ceremonial Matcha’, there is nothing to stop that. In Japan and to those who know about Matcha the term doesn’t make much sense.
The idea of a Ceremonial grade came about in marketing to indicate that a grade of tea might be acceptable for use in the Japanese tea ceremony. But every seller has different criteria and standards, so there can be no set idea of quality for ‘Ceremonial Matcha’. As Matcha gets used for new drinks outside of Japan, and gets bought by people with no previous experience of the flavour of real Matcha, then there is space for a new group to trust the idea of ‘Ceremonial Matcha’, even though it is just marketing language.
So of course, as we only sell real Matcha, direct from Japanese farms and tea markers, I am understandably very reluctant to use the phrase ‘Ceremonial Matcha’ when describing the tea we sell here.
Here is some key information about tea:
· All types of tea - including in black tea, sencha (green tea) and Matcha – come from the same plant, the Tea Tree (camellia thenensis).
· Within this plant, there are specific varieties, suitable for black tea, sencha and Matcha etc.
· Some of these are more difficult to grow than others, as they do not like dry or wet or hot weather, and some varieties are stronger to survive under changeable weather, and tea farmers prefer strong varieties to grow.
· Some varieties are more difficult and more fussy to grow than others. These varieties are quite often more expensive and rare.
Traditionally, true Matcha is produced as follows:
· There are some varieties such as Uji Hikari, Samidori, Saemidori, Asahi, Okumidori which are suitable for making Matcha.
· Matcha teas have to be slowly grown under shaded conditions in order to produce Umami and sweet flavours. (Direct sunlight is too strong for producing tender and baby leaves).
· True Matcha is harvested once a year only, in Spring time. (There is no second or third harvest.) Multiple harvest green tea is not proper Matcha. The first flush of the harvest has the most flavour and nutrition, as it has rested during winter time.
· Top grade Matcha is hand-picked during harvest time, as only hand-picking allows the choosing of the tender, baby leaves.
· After harvest, the stems are removed and the leaves are steamed and dried.
· The dried leaves are ground slowly between a set of mill stones to produce a fine powder. (If they are ground quickly, the stone surface can become too hot and can burn the powder)
Our Keiko Uchida store in Notting Hill has over 30 different types of top grade Matcha tea. This is similar to some fine wine shops in the way that there is a variety of tastes, regions and prices to choose from and enjoy. Some of them are organic, some of them single origin, and some blended by grand tea masters.
Two types of powdered green tea are now offered to the European market. One is true Matcha tea, as we now provide from our Notting Hill store and our online. The other is green tea powder. Unfortunately much of this green tea powder is now being marketed on the high street as Matcha – a lot of it as Ceremonial Matcha. I would recommend that you find a trusted tea merchant and make you own Matcha at home. Making your own Matcha at home will always give you the best flavour!