People always ask why matcha vary in prices so much. As a rule of thumb, a typical 30 gram tin of ceremonial-grade ranges between $35 – $40. Anything cheaper usually falls onto a lower-quality grade.

The difference in cost really boils down to two key aspects of Matcha: the quality grade and production method. High end matcha often possesses a smoother taste with light mountain green scent whereas cheaper ones typically has a bitter and gritty taste.

The grades of matcha also depends on how it’s grown and harvested. Matcha is a powdered green tea, but not all powdered green teas can be matcha. Matcha is shade grown to slow the growth of the leaves and produce amino acids which give matcha the vibrant green colour and its unique taste. The end product is handpicked, ground to an extremely fine smooth powder that can be dissolved in warm water. The highest grade matcha uses the newest leaves are the sweetest, and normally has a smoother taste, a better mouth feel and has a nice bright green colour. The lower grade matcha uses the older leaves or lower stalk of the plant which explains its bitter, sometimes even gritty taste, and the brownish colour.

In Japan, there are two organic farms, which currently accounting for 80% of top grade matcha produced today. Both of these regions are widely considered to produce the best matcha of its unique soil and weather conditions. Matchado imports from Uji where the top grade matcha with heaps of antioxidant and metabolism booster nutrients is always guaranteed!

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