Matcha from Ujido is not a single grade but rather a range of products spanning ceremonial and culinary quality. Each grade is distinguished by the tea harvest, production methods, and intended use, with Ujido's entire line rooted in the prestigious tea-growing region of Uji, Japan. Understanding the subtle differences between these grades is key to selecting the perfect matcha for your taste and purpose.
The Ujido Matcha Grading System
Ujido clearly delineates its products based on quality and use, providing transparency to consumers. The company's matcha is sourced from Uji and Kyoto, areas known for producing high-quality tea leaves. The differences arise from the harvest season and leaf selection, which directly impact the flavor profile, color, and texture.
Ceremonial Grade
Ujido's ceremonial grade matcha is the highest quality available, intended for drinking straight with hot water in the traditional Japanese tea ceremony. These products are crafted with the utmost care, ensuring a delicate and smooth profile.
- Premium Ceremonial: Sourced from the first harvest of the year, this grade uses the most tender, youngest, and greenest hand-selected leaves. It is stone-ground slowly to preserve its flavor and nutrients, offering a naturally sweet, rich, and mellow taste.
- Ceremonial: Also from the first harvest in Uji, this pure ceremonial grade maintains a high-quality standard, providing a smooth flavor and vibrant green color.
Culinary Grade
Designed for mixing with other ingredients, Ujido's culinary grades possess a more robust flavor that stands up well in lattes, smoothies, and baked goods. The leaves for these grades are harvested later in the season, resulting in a more potent, slightly more bitter flavor profile.
- Summer Harvest (High Culinary): Harvested in early summer, this high culinary grade is used for lattes and blends. Its more robust flavor is ideal for when the delicate notes of ceremonial matcha might be lost among other ingredients.
- Smoothie Booster: Ujido offers a dedicated grade for blending into smoothies and baking, which comes from later summer harvests and features a more intense flavor.
The Ceremonial Blend
Ujido also offers a 'Ceremonial Blend' that provides a bridge between the two primary grades.
- Ceremonial Blend: This product combines first-harvest ceremonial grade leaves with second-harvest high culinary grade leaves. The result is a vibrant, flavorful matcha that can be enjoyed both as a tea and in lattes, offering a ceremonial-like experience at a more accessible price point.
Ujido Matcha Grades Comparison Table
| Feature | Premium Ceremonial Grade | Ceremonial Grade | Ceremonial Blend | Summer Harvest (High Culinary) |
|---|---|---|---|---|
| Harvest | First Harvest (Early Spring) | First Harvest (Early Spring) | Blend of First & Second Harvests | Second Harvest (Early Summer) |
| Leaf Selection | Tenderest, Youngest, Greenest Leaves | High-Quality Leaves | Blend of High-Quality Leaves | Older Leaves with More Catechins |
| Grinding Method | Slow Stone-Ground | Stone-Ground | Stone-Ground | Slow Ground (for flavor) |
| Flavor Profile | Delicate, Sweet, Mellow, Umami | Smooth, Mellow | Balanced, Subtle Sweetness | Robust, More Potent, Slightly Bitter |
| Best For | Traditional Tea Ceremony (Drinking Straight) | Traditional Tea Ceremony & Straight Drinking | Teas, Lattes, Smoothies | Lattes, Smoothies, Baking, Cooking |
Factors Influencing Matcha Grade and Quality
Several factors contribute to the final grade of matcha, and Ujido leverages these traditional techniques in its production process.
- Shade Cultivation: All authentic matcha comes from shade-grown green tea, a crucial step to increase chlorophyll and L-theanine content. Ujido's tea plants are grown in shade to develop their color and flavor.
- Harvesting Time: The timing of the harvest is critical. The first harvest of the year yields the most tender, flavorful leaves suitable for ceremonial grade, while later harvests produce the more robust, bitter leaves for culinary use.
- Stone Grinding: The slow stone-grinding process is vital for producing the fine, silky powder of high-grade matcha. Ujido's commitment to this method ensures a high-quality product, as heat from fast grinding can degrade the leaves' delicate qualities.
- Origin: The region where matcha is grown significantly impacts its quality. Ujido proudly sources its matcha from Uji and Kyoto, regions with a centuries-long reputation for producing superior green tea.
The Real Difference Between Grades
While the terms 'ceremonial' and 'culinary' are widely used, it's important to recognize they are not officially regulated categories. Instead, they are quality markers developed to guide consumers based on traditional preparation methods and flavor profiles. The key takeaway is that neither grade is inherently 'better,' but rather each is best suited for a specific application. A high-quality ceremonial matcha would be wasted in a heavily flavored latte, while a more cost-effective culinary grade is perfect for blending. Choosing the right grade depends on how you plan to use it.
Conclusion
To answer the question, "What grade of matcha is Ujido?", the brand offers a variety of grades, including premium ceremonial, pure ceremonial, ceremonial blend, and culinary options. By providing distinct grades, Ujido caters to both the traditionalist seeking a pure, delicate tea experience and the culinary enthusiast looking for a robust flavor to enhance recipes. Their commitment to sourcing from Uji and following traditional production methods ensures a high-quality product across their entire range, regardless of the specific grade. Ultimately, the best grade is the one that fits your intended use and personal preference. Learn more about the differences and how to choose the right matcha for you directly from the source by visiting Ujido's official website.
