At present, there is no official or universal standard for categorizing matcha types. Unlike coffee—which has organizations such as the Specialty Coffee Association (SCA) that use defined scoring systems—matcha has no international governing body that regulates quality, grading, or naming conventions.
In recent years, especially in Western markets, terms like “ceremonial grade,” “superior” or even A, AA, AAA have become common. It’s important to understand that these terms are not regulated. Any vendor or producer can create their own grading system and apply these labels as they see fit.
Because of this, a vigilant buyer should look beyond marketing terms and learn how the tea is grown, harvested, and intended to be used before making a purchase.
Harvest Season as a Practical Way to Understand Matcha Quality
One factor that does have a strong basis in tea production is harvest timing.
In tea agriculture, especially for green teas, it is widely recognized that spring harvest teas offer the highest quality. This is because tea plants grow slowly during winter, storing nutrients that result in sweeter, more aromatic, and less bitter leaves when harvested in early spring. Later harvests, exposed to stronger sunlight and faster growth, tend to produce leaves with stronger bitterness and lower sweetness.
Because of this natural and agricultural reality, we currently approach matcha categorization by harvest season.
Our Harvest-Based Matcha Categories
First Harvest / First Flush / Spring Harvest / Ichibancha
→ High Quality (most expensive)
Characterized by smoother taste, higher sweetness, and lower bitterness.
Second Harvest / Second Flush / Summer Harvest / Nibancha
→ Mid Quality (recommended for culinary and café applications)
More robust flavor that holds up well in milk, sugar, and cooking.
Third or Later Harvests
→ Lower Quality
Typically stronger, more astringent, and best suited for cooking or blending.
How We Use Grade Labels
For clarity and ease of understanding on our website and product labels:
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First Harvest matcha or blends are labeled “Ceremonial Grade”
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Second Harvest matcha or blends are labeled “Premium Grade”
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Third or Later Harvest matcha or blends are labeled “Culinary Grade”
The harvest type is always indicated, as we believe this gives more meaningful information than grade names alone.
Important Disclaimers
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Grade names are not universal standards. They are descriptive tools, not guarantees of superiority across all producers.
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Harvest season alone does not define quality. Cultivar, shading, processing, milling, storage, and intended use all play important roles in how a matcha performs and tastes.
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Higher grade does not always mean “better” for every use. A matcha suited for drinking straight may not perform well in milk or desserts, and vice versa.
Looking Forward
As matcha continues to grow in global consumption, we believe the industry will eventually move toward clearer and more transparent standards. Until then, the best approach is simple:
Know your matcha. Understand how and why it was made.
That knowledge matters more than any label.