Matcha pickers are, well, picky: only the youngest and greenest leaves make the cut. But even these lucky leaves are put through their paces before they can call themselves tencha. Dried, de-veined and de-stemmed, they’re graded by look, feel and smell. The things graders are looking for in a great Matcha are:
Smooth, long finish
Though all Matcha is equally delicious—of course we’d say that—grades help you decide how to use your Matcha. The 3 main Matcha grades are:
Ceremonial : best quality, delicate flavor, used in tea ceremonies. This high-grade Matcha usually comes from the first harvest, when the leaves are most tender.
Premium : high quality, strong flavor, best for everyday brewing or cold drinks like Matcha ice tea or Matcha smoothies.
Culinary : good quality, bitter flavor, best for cooking and baking.
Next, it’s time to grind. Grinding is how Matcha—“ground tea” in Japanese - gets its name. It’s also what turns its leaves into the vibrant green powder we know and love. Making Matcha the old-fashioned way takes patience: 30g of Matcha powder can take an hour to grind in a stone mill. But in a modern machine grinder, it’s ready before you can say “Matcha”!
Tradtionally, Matcha is made with this loose powder but at Lipton, we bag it up. The Lipton Green Tea with Pure Matcha bags give you the best of both worlds: smooth, earthy Matcha and fresh, light green tea.
2. How can I make Matcha my way?
Traditional Japanese Matcha-making is an art. Whether you’re looking for the perfect way to jumpstart your day, or an afternoon pick-me-up, Matcha can have a role to play. Have yourself a Matcha smoothie, a Matcha cookie, the list goes on! Our go-to option for Matcha intake is in the form of an energizing hot drink - the real question is: Matcha tea or Matcha latte?