What is Grade 1 Matcha? Your Guide to Ceremonial-Quality Tea

January 4, 2026 •

4 min read

Matcha powder can contain up to 137 times more antioxidants than regular green tea, but quality varies drastically. A product marketed as "Grade 1 matcha" is a term often used to signify the highest quality, directly corresponding to ceremonial grade tea reserved for pure consumption.

Quick Summary

This article defines and explores what is typically meant by Grade 1 matcha, detailing its specific production methods, distinguishing characteristics, and why it is considered the pinnacle of quality for pure enjoyment.

Key Points

Not a Standardized Term: "Grade 1 matcha" is not an official label but is widely used to refer to ceremonial grade matcha, the highest quality available.
Superior Production: Ceremonial matcha is made from the youngest, hand-picked leaves of the first harvest, cultivated under shade to boost chlorophyll and amino acids.
Distinct Characteristics: High-grade matcha is defined by its vibrant emerald color, smooth umami flavor, and ultra-fine, talc-like texture.
Ideal for Pure Drinking: Due to its delicate, non-bitter taste, ceremonial grade is best for enjoying with just hot water, while lower grades are better for cooking.
Potent Health Benefits: The unique cultivation process maximizes levels of antioxidants and L-theanine, offering enhanced cognitive function and relaxation.

What Defines Grade 1 Matcha?

While there is no official regulatory body in Japan that uses a "Grade 1" label, this term is colloquially understood to mean the pinnacle of matcha quality. It is synonymous with what is formally known as ceremonial grade matcha. The distinction between high-quality matcha and its lesser counterparts lies in several critical factors, from cultivation to processing. True Grade 1, or ceremonial, matcha is made from the youngest, most tender tea leaves from the first harvest of the year, known as the first flush. This meticulous process yields a powder with a delicate flavor, vibrant color, and smooth texture, making it perfect for enjoying on its own. Lower grades, often called culinary grade, are typically from later harvests and contain older, more robust leaves, which results in a more bitter, astringent flavor profile suitable for mixing with other ingredients.

The Production Process of Ceremonial-Quality Matcha

The journey from tea plant to a vibrant bowl of Grade 1 matcha is a labor-intensive art form perfected over centuries in Japan. Here are the key steps that ensure the highest quality:

1. Shade-Grown Cultivation

Approximately three to four weeks before the spring harvest, the tea plants are shaded from direct sunlight using special mats or covers. This reduces photosynthesis, which triggers the plants to produce extra chlorophyll and amino acids, such as L-theanine. This process is crucial, as it is responsible for the tea’s brilliant emerald green color and its characteristically sweet, mellow, umami flavor.

2. Hand-Picking the Youngest Leaves

At harvest time, only the youngest, most tender leaves from the top of the tea plant are carefully hand-picked. This selective harvesting ensures that only the most delicate and nutrient-rich foliage is used for ceremonial grade matcha production. This is a stark contrast to lower grades, which often use older leaves and may be harvested mechanically.

3. Steaming and De-Stemming

After harvesting, the leaves are immediately steamed to prevent oxidation and preserve their fresh flavor and color. Once dried, the stems and veins are meticulously removed, leaving only the pure leaf material, known as tencha. This step is crucial for achieving the smooth, non-bitter taste and silky texture of high-quality matcha.

4. Stone-Grinding

The final step involves slowly grinding the dried tencha using traditional granite stone mills. This slow, deliberate process prevents friction heat, which could damage the tea's delicate aromas and nutrients. The result is an extremely fine, talc-like powder that froths beautifully and dissolves smoothly when whisked.

Comparison: Grade 1 (Ceremonial) vs. Culinary Matcha

Understanding the differences between the highest quality and lower grades is crucial for making the right purchase decision based on your intended use. The following table highlights the key distinctions:


Feature	Grade 1 (Ceremonial) Matcha	Culinary Grade Matcha
Harvest	First flush (first harvest)	Later harvests (second, third)
Leaf Quality	Young, tender leaves; stems and veins removed	Older, more mature leaves; may contain stems and veins
Color	Vibrant, electric emerald green	Duller, yellowish-green
Flavor	Smooth, sweet, rich umami, minimal bitterness	Robust, astringent, and noticeably bitter
Texture	Ultra-fine, silky, talc-like	Coarser, can feel gritty
Best For	Drinking pure with hot water, traditional tea ceremonies	Lattes, smoothies, baking, cooking
Price	Significantly higher due to labor-intensive process	More affordable for everyday use

Health Benefits of High-Quality Matcha

As you consume the entire tea leaf when drinking matcha, you ingest a more concentrated dose of nutrients compared to regular green tea. The higher concentration of L-theanine and antioxidants in Grade 1, shade-grown matcha provides unique health benefits.

Cognitive Function: The combination of L-theanine and caffeine promotes a state of calm alertness, enhancing focus and memory without the jitters often associated with coffee. L-theanine is known to reduce stress and anxiety, while caffeine boosts cognitive performance.
Antioxidant Power: Rich in catechins, particularly epigallocatechin gallate (EGCG), matcha helps combat oxidative stress and protects cells from damage. This can lower the risk of cardiovascular disease and may have anti-tumorigenic effects.
Metabolic and Heart Health: Studies suggest matcha can support weight management and promote heart health by helping to regulate blood sugar and cholesterol levels.
Liver Support: Matcha’s antioxidants are believed to help maintain overall liver health, contributing to the body's natural detoxification processes.

How to Prepare and Store Grade 1 Matcha

To fully appreciate the nuanced flavor of Grade 1 matcha, proper preparation is key. Use a bamboo whisk (chasen) and a matcha bowl (chawan). For the best results, use water heated to approximately 175°F (80°C), as boiling water can scorch the delicate tea and cause bitterness. Sift the matcha powder to remove any clumps before whisking in a zigzag motion until a fine froth forms on top.

Proper storage is essential for preserving the freshness, flavor, and vibrant color of premium matcha.

Store in a cool, dark, and dry place away from direct sunlight, moisture, and strong odors.
Keep it in an airtight, opaque container to minimize exposure to air and light.
For long-term storage, you can refrigerate it, but ensure the container is tightly sealed to prevent condensation from forming on the powder.

Conclusion

In essence, Grade 1 matcha is simply another name for ceremonial grade—the highest quality powdered green tea available. Its superiority stems from meticulous cultivation, harvesting, and grinding techniques that maximize its flavor, color, and nutritional content. Choosing Grade 1 matcha means opting for a pure, smooth, and rich experience, perfect for drinking plain. By understanding the hallmarks of this premium product, you can ensure that you are getting the true, authentic matcha that honors centuries of tradition and delivers exceptional health benefits. For more information on the health aspects of matcha, review this NIH article on its therapeutic potential.

Frequently Asked Questions

The primary differences lie in the tea leaves used, harvest time, and processing. Ceremonial grade uses younger, first-harvest leaves, resulting in a smooth, sweet, and vibrant powder ideal for drinking. Culinary grade uses older leaves from later harvests, producing a more bitter powder suited for cooking and lattes.

Look for a vibrant, bright green color, which indicates a high chlorophyll content and freshness. High-quality matcha should also have an extremely fine, smooth texture and a sweet, fresh aroma. A bitter or dull, yellowish appearance suggests lower quality.

Yes, if you plan to drink it pure with just water. The higher cost reflects the labor-intensive process and superior quality, yielding a far smoother, sweeter, and more complex flavor. For recipes like lattes or baking, culinary grade is a more budget-friendly and appropriate choice.

Yes, ceremonial grade matcha often contains a higher concentration of beneficial compounds like L-theanine and antioxidants due to the shade-growing and selective harvesting process. Since you consume the whole leaf, these nutrients are more potent than in lower grades.

Bitterness is usually caused by low-quality matcha, using water that is too hot, or incorrect powder-to-water ratios. Higher quality ceremonial matcha is naturally sweeter, and using water between 158-176°F (70-80°C) prevents the leaves from scorching.

Store matcha in an airtight, opaque container in a cool, dark place like a pantry. Refrigeration is an option for longer-term storage, but ensure it is sealed tightly to prevent moisture and condensation.

Yes, you can, but it is often considered an expensive choice for these preparations. A lower-cost culinary or premium grade is often sufficient, as the delicate notes of ceremonial matcha can be masked by milk and other ingredients.