Tea & Matcha Guides

Discover our premium matcha from Kyoto and Kagoshima. Each grade is carefully crafted for its specific use—whether it's for tea ceremonies, lattes, or culinary creations. 🍃 Organic Ceremonial Grade Matcha (For Tea Ceremony) Powder Color: Deep and darker green Taste: Creamy and sweet with umami flavor. No bitterness. Cultivar: Sae-midori, Oku-midori Picking Method: 1st harvest only Shop Ceremonial Grade Matcha ヤマサン オーガニック セレモニアルグレード抹茶（茶道用） 京都府・鹿児島県産抹茶 粉の色：濃く深い緑色 味わい：クリーミーで甘く、旨味が感じられる味わい。苦味は一切なし。 品種：さえみどり、奥みどり 摘み取り方法：一番茶のみ使用 ☕ Organic Cafe / Latte Grade Matcha (For Drinking with Milk or Coffee) Powder Color: Bright green Taste: Light sweetness with a slight bitterness at the end Cultivar: Yabukita, Oku-midori Picking Method: 1st and 2nd harvest mixed. Machine picking Shop Cafe Latte Grade Matcha ヤマサン オーガニック カフェ／ラテグレード抹茶（ミルクやコーヒーと一緒に楽しむ用） 粉の色：鮮やかな緑色 味わい：最初は軽やかな甘さが感じられ、後味にわずかな苦味あり 品種：やぶきた、奥みどり 摘み取り方法：一番茶と二番茶をブレンド、機械摘み 🍰 Organic Culinary Grade Matcha (For Baking, Desserts, and Ice Cream) Powder Color: Light green Taste: Sweetness and bitterness with a strong tea aroma Cultivar: Yabukita from Kagoshima Picking Method: 1st and 3rd harvest mixed. Machine picking Shop Culinary Grade Matcha ヤマサン オーガニック クッキンググレード抹茶（お菓子作りやデザート、アイスクリーム用） 粉の色：薄い緑色 味わい：甘さと苦味がバランスよく、濃いお茶の香り 品種：鹿児島県産やぶきた 摘み取り方法：一番茶と三番茶をブレンド、機械摘み 🔍 Key Differences Between Matcha Grades Color: 1st harvest leaves have vivid, deep blue-green color, while the 2nd and 3rd harvest leaves have more yellow and a faded color. Aroma: 1st harvest leaves contain a rich, roasted, chocolate-like, or nutty aroma, while the 2nd and 3rd harvest leaves have a weaker aroma and can lose it if improperly stored. Taste: 1st harvest leaves have more sweetness and umami, while 3rd harvest leaves tend to have a lot more bitterness. 色: 一番茶の葉は鮮やかで深い青緑色をしています。二番茶や三番茶は黄色味が強く、色が薄くなります。 香り: 一番茶の葉は豊かな香りを持ちます（焙煎のような香り、チョコレートのような香り、ナッツのような香りなど）。二番茶や三番茶の葉は香りが少なくなり、不適切な保存方法では香りが消えてしまうこともあります。 味: 一番茶の葉は甘さと旨味が豊富に含まれていますが、三番茶は苦味が多くなります。

Like many others, you've probably seen a wave of matcha videos circulating on social media. But what exactly is matcha, and how can you enjoy it the right way? At Yamasan Kyoto Uji, we're here to guide you through your perfect matcha experience. What Is Matcha? 🍵 Matcha is a finely ground Japanese green tea powder made from a tea leaf variety called Tencha. Interestingly, all types of Japanese tea—whether it's matcha, sencha, gyokuro, or hojicha—come from the same tea plant. What makes each tea unique is the way the leaves are processed after being picked. To create matcha, Tencha leaves are steamed to stop oxidation and preserve their vibrant color and nutrients. These leaves are then stone-ground into a fine powder, creating the matcha we know and love. Ceremonial vs. Café Grade Matcha – What's the Difference? 🎌 You may have seen matcha labeled as either ceremonial or café grade. While all matcha comes from the same plant, these terms were created to help people better understand the different flavor profiles and ideal uses. Ceremonial Grade Matcha Vivid green with a bluish hue Strong tea aroma (nutty, roasted, or chocolatey) Made from first harvest tea leaves High astringency with subtle sweetness Premium quality, often more expensive Best enjoyed on its own with just hot water (ceremony-style, hence the name!) Café Grade Matcha More yellowish-green in color Milder aroma and flavor Usually made from second or third harvests Lower astringency but more bitterness More affordable and versatile Perfect for lattes, smoothies, or baking How Do You Make Traditional Matcha? 🎥 Want to learn how to prepare matcha the traditional way? Watch our step-by-step tutorial below: Matcha Is About Finding What Works for You ☀️ Remember: there's no right or wrong way to enjoy matcha. Everyone has their own preferences — whether you like it sweet, strong, in a latte, or in a traditional tea bowl. So explore, taste, and most importantly, have fun with your matcha journey! Be sure to check out our full Matcha Range! Explore Full Matcha Range