About High-end Matcha

Genuinely top quality matcha is unparalleled by their counterparts in chain retailers, often dubbed "ceremonial" or other unempirical nomenclatures.  There is no international standard as of today governing matcha grading, but price does commensurate with quality.

The best matcha is extremely difficult to obtain.  Tea plants grown freely under canopy shade for at least a month are handpicked in spring.  The leaves are then steamed, dried, cut and finally ground on a stone mill that produces merely 40g in an hour.  To achieve the various taste profiles, the tea powders are then blended by expert blenders.

Hiroshi Kobayashi, the top man at Shogyokuen, is one of the thirteen master tea blenders in Japan who hold the highest rank of tea appraisal at Level Ten (Judan).  From year to year, he consistently produces blends that resonate to various matcha needs.

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The 5 blends we chose for our customers at Gusta Supplies rank #1, #2, #4, #7, and #8 in their line of matcha.

#1 Zuisho (瑞祥) is, perhaps, the best matcha our chef has ever tasted.  It evoked an "ecstatic feeling that is beyond comprehension," according to him.

#2 Tsurukumo (鶴雲), winning top prizes at the National Tea Competition in Japan every year, is the culmination of the manufacturer's techniques and expertise.  It brought about a "melancholic feeling" in our chef's tasting notes.

#4 Chiyomukashi (千代昔) is very strong in umami, sweet, and comes in an absolutely beautiful vivid green.  It is suitable for both koicha (thick tea for formal occasions) and usucha (thin tea for casual tea ceremonies).

#7 Iwai no Shiro (祝の白) and #8 Izumi no Shiro (泉の白) are suitable for usucha.  In our comparative tastings, both exceeds all other "ceremonial grade matcha" we tried in terms of umami, colour, and mouthfeel.

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For baking and making lattes, we recommend using Copper Tea's line of matcha as the presence of astringency and bitterness balances the sweet and creamy nature of baked goods and mixed beverages.