Matcha grading is a complex topic that involves a number of different factors, many of which are ignored by western matcha suppliers.
Many matcha suppliers categorize matcha into two categories, ceremonial or culinary grade. Using these designations however, ignores many of the nuances of the matcha production process. It is also important to note that there is no official grading system for matcha which is what results in such a variation between culinary matchas from different producers.
There are 5 main categories that we looked at when selecting which our signature latte blend matcha: Terrior, Color, Processing, Taste
Terrior:
Terrior refers to the environmental factors that affect the production of tencha (matcha before it is ground). For high quality matcha we are looking for tea that is shade grown, from earlier flushes (flushes refer to when the tea is harvested), and grown around ~600m or higher of altitude. All of these factors can effect the quality of the matcha.
Color:
Color can be a strong indicator of matcha quality. Generally speaking, the more vibrant your matcha is or the deeper the color, the higher the matcha quality is. This is because as matcha oxidizes it will lose its color and begin to take on a yellow color.
Processing:
The way matcha is handling in the production process is important since there are many steps between tea harvesting and the matcha powder you consume. All quality matcha should be stonemilled immediately after harvest and stored at lower temperatures to ensure freshness.
Taste:
Ultimately taste is the most important factor when it comes to deciding which matcha you choose to buy. When choosing a matcha that you enjoy its important how you consume the matcha. The type of matcha you choose to use for a latte or koicha should be quite difference since certain flavor profiles are more desirable.
For example, when selecting our latte blend matcha we opted for something with bolder flavors with slight astringency. This is because many higher grade matchas often have a more mellow and complex flavor profile that can be easily masked with sugar and milk.