MATCHA 101
Matcha 101
A short, plain-language introduction to matcha — what it is, how it is made, what separates good from bad, and how professionals evaluate it. Written by Kosuke Mori, founder of Import Matcha.
What is Matcha: Origins and Background
Matcha is a traditional Japanese green tea made from stone-ground tencha. Learn its origins, how it differs from sencha, and how Japanese tea culture developed from the Kamakura period onward.
Read →Part 2How Matcha is Made (Basics of Production)
Matcha is produced from shade-grown tea leaves using ooi-shita saibai. Learn how shading boosts umami, how leaves become tencha, and how stone milling creates fine matcha powder.
Read →Part 3Characteristics of Good Matcha (Color, Aroma, Texture)
High-quality matcha is identified by a deep, vibrant green color from shaded cultivation. Learn how color depth and refined ooi-ka aroma indicate freshness, umami, and quality.
Read →Part 4Delicious Matcha Comes from High-Quality Aracha Tencha
Matcha flavor is shaped by fertilization, shading, and harvest timing. Learn how theanine drives umami and how ichibancha, nibancha, and later harvests differ in taste, aroma, and quality.
Read →Part 5Matcha Grades and Common Misconceptions
Terms like "ceremonial" and "culinary" grade are not standardized. Learn how to assess real matcha quality through color, aroma, and taste, and how to distinguish authentic matcha from low-quality powders.
Read →Part 6Professional Evaluation Criteria for Matcha
Professional tea masters assess matcha through color, aroma, taste, and texture. Learn how vibrant green color, ooi-ka aroma, balanced umami, and fine particle size define high-quality matcha.
Read →Sourcing matcha for your café or brand?
Single-origin Chiran matcha, milled to order. Wholesale and own-label programs available worldwide.