Shizuoka, Japan · First flush

What is ceremonial
grade matcha?

Q: What makes matcha ceremonial grade?

Ceremonial grade matcha is made from the youngest, first-harvest leaves that have been shade-grown for 3–4 weeks. This raises L-theanine and chlorophyll content. The leaves are stone-milled at low speed to preserve nutrients. The result is a bright green, sweet, smooth powder.

Q: Can I use ceremonial matcha in lattes and baking?

You can, but it's expensive for cooking. Ceremonial grade is best consumed as a simple bowl with water — that's where the taste and nutrient difference shows. For lattes, a high-grade culinary matcha works well. For baking, use culinary grade.

Q: How do I know if matcha is genuinely ceremonial grade?

Check: (1) colour — it should be vivid, bright green, not yellowish or olive. (2) Smell — sweet and grassy, not dusty or hay-like. (3) Taste — smooth and slightly sweet, not bitter. (4) Origin — should be from Japan, ideally Shizuoka, Uji, or Nishio.

Q: Does ceremonial matcha have more L-theanine?

Yes. Shade-growing, which is required for ceremonial grade, significantly increases L-theanine content. The young first-flush leaves also have higher L-theanine than older, lower-grade leaves.

Q: Why is ceremonial matcha more expensive?

Three reasons: (1) Only the youngest leaves from the first spring harvest are used. (2) Stone-milling at 30g/hour is extremely slow — a 30g tin takes an hour to produce. (3) Shade growing is labour-intensive and reduces overall yield.

Not all matcha is the same. Ceremonial grade is made from the youngest spring leaves, shade-grown to maximise L-theanine, and stone-milled at 30g per hour. It's a completely different product from the green powder in most supermarket tins.

Shop ceremonial matcha How to prepare it →

The grade system

Ceremonial vs culinary: the real difference.

Harvest

First flush (spring)

Second or third flush

Leaf age

Youngest buds only

Older, lower leaves

Shade growing

3–4 weeks

1–2 weeks or none

L-Theanine

Very high

Moderate

Colour

Vivid bright green

Olive or yellowish green

Taste

Sweet, umami, smooth

Bitter, grassy

Best use

Bowl with water

Lattes, baking, cooking

The process

How ceremonial matcha is made.

Shade growing — 3 to 4 weeksFields are covered 2–3 weeks before harvest. Reduced sunlight triggers the plant to produce more chlorophyll and L-theanine. This is what makes ceremonial matcha vivid green and naturally sweet.

First flush harvest — April to MayOnly the youngest buds at the very top of the plant are picked. These have the highest nutrient density and the mildest, sweetest flavour. Second and third flush leaves become culinary grade.

Steaming and dryingLeaves are steamed immediately after harvest to stop oxidation, then dried. This preserves the chlorophyll and creates the base product called tencha.

De-stemming and de-veiningStems and veins are removed from the dried tencha leaves. This step is skipped in culinary grade. It reduces bitterness and improves the smoothness of the final powder.

Stone milling — 30g per hourTencha is stone-ground between granite millstones at extremely low speed to avoid heat. Heat would degrade the catechins and L-theanine. At 30g/hour, a single 30g tin takes an hour to produce.

Origin matters

Why Shizuoka, Japan.

Shizuoka produces over 40% of Japan's green tea and has been the country's premium tea region for centuries. The volcanic soil, high altitude fog, and temperature variations between day and night create conditions that produce naturally high-amino-acid leaves. Suko sources directly from Shizuoka farms — no middlemen, no blending with lower-origin tea.

Volcanic mineral soil

Shizuoka's Mt. Fuji volcanic soil is naturally rich in minerals, giving the tea a depth of flavour not found in other regions.

High altitude fog

Morning fog provides natural shade and keeps temperatures moderate, slowing leaf growth and increasing amino acid concentration.

Direct farm sourcing

Suko works directly with Shizuoka farms, with no blending or reprocessing. What you receive is single-origin tea from one harvest.

Quality check

How to identify real ceremonial grade matcha.

Colour — vivid jade greenReal ceremonial matcha is bright, vivid green. Yellowing or olive colour means it's lower grade, old, or improperly stored.

Smell — sweet and freshIt should smell like fresh cut grass and seaweed — clean and vegetal. If it smells hay-like, dusty, or stale, it has oxidised.

Texture — ultra-fine powderStone-milled ceremonial matcha is finer than cornstarch. If you see gritty particles or it doesn't dissolve smoothly, it's culinary grade or lower.

Taste — smooth, then sweetFirst taste should be umami and smooth. The aftertaste should be naturally sweet, called 'kōki' in Japanese. Bitterness is a sign of lower grade.

Frequently asked questions.

What makes matcha ceremonial grade?

Can I use ceremonial matcha in lattes and baking?

How do I know if matcha is genuinely ceremonial grade?

Does ceremonial matcha have more L-theanine?

Why is ceremonial matcha more expensive?

Taste the difference for yourself.

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What is ceremonialgrade matcha?