Ceremonial vs. Premium Matcha
Common Characteristics of Both Types of Matcha
Both Ceremonial and Premium Matcha are stone-milled, ensuring slow grinding that preserves their vibrant color, aroma, and nutrients.
They both come from shaded plantations, which increases the levels of beneficial compounds such as L-theanine and chlorophyll.
They are of the highest quality, completely pure, with no additives or blends. For both types, we work directly with the growers, ensuring full traceability and authenticity – single origin.
Ceremonial Matcha
- Harvest time: early spring, when the first, most delicate leaves appear.
- Nutritional content: exceptionally high (L-theanine, antioxidants, vitamins).
- Color: intense, vibrant green due to high chlorophyll content.
- Flavor: delicate, sweet, rich in umami, with no bitterness.
- Use: best suited for traditional preparation without milk.
- Cultivars: gokou, samidori, okumidori – renowned for their exceptional aroma and texture.
- Ideal for connoisseurs and traditional tea ceremonies.
Premium Matcha
- Harvest time: slightly later in spring, when the leaves are more mature.
- Nutritional content: still high quality, perfect for everyday enjoyment.
- Color: lighter to medium green.
- Flavor: somewhat more robust and bold, pairs beautifully with milk (matcha latte).
- Cultivar: usually yabukita – the most popular and balanced variety in Japan.
- Perfect for those who enjoy matcha with milk or in culinary recipes, while still seeking high quality.
