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These days there are a lot of different matcha powders on the market. Whether you are new to matcha or a regular matcha drinker, it can be difficult to know what to look for in a good quality matcha powder. Read below what you need to know before making a conscious decision.

There are many factors that contribute to the quality of the matcha. The main ones are the cultivar, the harvest period, the ‘grade’, the origin, and the production method. They play a crucial role in determining the taste, colour, texture, and nutritional value of the matcha.

Cultivar

The cultivar is the variety of the tea plant. Matcha is made from a specific type of green tea plant, the camellia sinensis. A matcha cultivar refers to the different genetic variant of the tea plant used to produce matcha. There are over 200 cultivars in Japan, each with unique characteristics and origins. Some cultivars have a stronger flavour, some are more mellow, and others are more earthy, bitter, or sweet. Depending on your preference or the purpose of use, one can simply be a better match for you.

Harvest period

The time of the year that the tea leaves are harvested also influences the quality of the matcha. The first harvesting moment, or “first flush,” begins between April and May, producing the highest quality leaves usually used for ceremonial grade matcha. First flush leaves are generally more vibrant, with a delicate sweetness and smooth umami flavour. They also hold the highest amounts of L-theanine, beneficial for calm and focus.

Second flush matcha is slightly more bitter and astringent. Though it retains many nutritional benefits, its flavour tends to be less refined and smooth, making it suitable for a daily matcha latte. Late-harvest matcha has a duller colour and harsher texture, often recommended for culinary use.

Grade

Matcha is categorized in different grades: ceremonial, premium, and culinary. Note that these categories are not standardized, meaning any brand can label their matcha as "ceremonial."

Ceremonial grade is the highest quality, often made with young, first flush leaves for a vibrant green colour, smooth texture, and sweet umami taste. Choosing a grade can depend on whether you intend to enjoy it pure, with milk, or in recipes.

Origin

Variations in colour or flavour within a specific cultivar depend on the region it was harvested. Japan, especially Uji, is known for high-quality matcha due to its soil, climate, and traditional practices. Nagi matcha comes from the Uji region, offering ideal matcha-producing conditions with unique flavour and vibrant colour.

Production method

The harvesting and production methods also impact quality. Shading plants for 3-4 weeks before harvesting increases chlorophyll and L-theanine content. High-quality matcha is ground using traditional granite stone mills to prevent overheating and preserve nutrients and flavour, producing around 30 grams of matcha per hour.

How to choose your perfect matcha powder

The quality of matcha affects taste, flavour, texture, and nutritional benefits. Choosing the right matcha depends on intended use, flavour preference, and budget.

What sets Nagi matcha apart

Nagi offers organic ceremonial matcha sourced from Uji, Japan, using only the youngest first flush leaves of the Saemidori cultivar. Every leaf is nurtured with care and ground into fine powder using traditional granite stone mills, creating a product that stands out for quality and flavour.

Jakubczyk, K. et al. (2024). “Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.” MDPI. Read article.

Kochman, J. et al. (Dec 2020) “Health Benefits and Chemical Composition of Matcha Green Tea: A Review.” Molecules, 2020 Dec 27;26(1):85. Read article.

Phuah, Y.Q. et al. (Aug 2023). “A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics.” Food Research International vol. 170. Read article.