What are the best types of matcha?
06/02/25 11:03pm
View hidden comment
This post was sourced from submitted reader questions and posted by wikiHow Editorial Staff.
wikiHow forums are moderated for quality. Learn more about our moderation policy here.
The best type of matcha depends on how you want to use it. For enjoying on its own with water, I recommend using the highest quality matcha you can find. To determine a high-quality matcha, look for a fine-textured powder with a bright green color and rich aroma. It should whisk into water easily. A low-quality matcha will appear dusty with a muddy or more yellow color.
High-quality matcha should be shade-grown for approximately 4 weeks and made from the first spring harvest. Some companies might call this 'ceremonial grade,' but it's important to keep in mind that there is no standard definition for that term. For lattes, it is better to use slightly lower quality matcha because it will have a stronger taste that stands out better when milk is added. Matcha labeled as 'culinary grade' will do just fine for cooking and baking purposes. These will often be harvested during later seasons.
Kyoto is considered the birthplace of matcha. The matcha made there is sweet and creamy with pronounced umami. Matcha from Yame tends to be sweet and highly aromatic. Aichi matcha is balanced with a gentle bitterness, while Kagoshima's matcha is bold and rich. Shizuoka matcha is more grassy and astringent but refreshing.
These are some of my favorite matchas: There's currently a matcha shortage as the 2025 harvests have not yet gotten to market, so some of these might not be available right now.
View hidden comment
High-quality matcha should be shade-grown for approximately 4 weeks and made from the first spring harvest. Some companies might call this 'ceremonial grade,' but it's important to keep in mind that there is no standard definition for that term. For lattes, it is better to use slightly lower quality matcha because it will have a stronger taste that stands out better when milk is added. Matcha labeled as 'culinary grade' will do just fine for cooking and baking purposes. These will often be harvested during later seasons.
Kyoto is considered the birthplace of matcha. The matcha made there is sweet and creamy with pronounced umami. Matcha from Yame tends to be sweet and highly aromatic. Aichi matcha is balanced with a gentle bitterness, while Kagoshima's matcha is bold and rich. Shizuoka matcha is more grassy and astringent but refreshing.
These are some of my favorite matchas: There's currently a matcha shortage as the 2025 harvests have not yet gotten to market, so some of these might not be available right now.
What’s on your mind? Ask anything.
Get advice and feedback from experts and wikiHow readers just like you.
Ask a Question
