Understanding Matcha Grades: Koicha, Usucha and Culinary

Matcha is made from tencha — shade-grown leaves that are steamed and dried — ground finely, traditionally on granite mills.

Koicha grade

Made from the finest tencha, with little bitterness and abundant sweetness and umami. Suited to koicha, kneaded with only a little water.

Usucha grade

A pleasant astringency and fresh aroma, ideal for whisked, frothy usucha. The best choice for beginners.

Culinary grade

Keeps its colour and aroma when heated — perfect for lattes, baking and ice cream.

Store it somewhere cool and dark, and try to use it within a month of opening.