Matcha grades explained
There is no official matcha grading system, and the terms everyone uses were invented by sellers. What actually varies is measurable, and this compares the two ends of it.
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What is being compared
Why these get confused
Ceremonial and culinary grades are not defined by anyone. Koicha and usucha are real distinctions, and they describe a preparation the powder must survive.
Point by point
| Aspect | Matcha koicha grade | Matcha usucha grade |
|---|---|---|
| What the grade certifies | That the powder can be drunk at four times normal concentration without bitterness. | That it is good enough for the ordinary whisked preparation. |
| Concentration | Around 4 g to 40 ml, kneaded into a paste. | Around 2 g to 70 ml, whisked to a light foam. |
| Leaf | First harvest from the oldest shaded bushes. | First or second harvest, shaded. |
| Price | Highest in the category by a wide margin. | High, but this is what most good matcha is. |
| Where the fake grades come in | No official term exists. 'Ceremonial' is a seller’s word. | Same. 'Culinary' usually means unshaded ground green tea, which is a different product. |
The short answer
Buy on colour, harvest date and price consistency rather than on the word on the tin. If the seller cannot say when it was picked or whether it was shaded, the grade name is decoration.
Not a ranking. TeaHQ publishes no ratings and does not know your occasion.