Matcha Grades Explained: Usucha vs Koicha

When buying matcha, you'll see labels like "usucha", "koicha", and "culinary". They all look like green powder, but the flavor, purpose, and price differ significantly. This article explains the differences and how to choose.

Matcha grade classification

There is no unified official standard in the Japanese tea industry, but matcha can be broadly classified as follows.

• Koicha grade: The highest quality. Low bitterness with rich, sweet umami
• Usucha grade: More affordable than koicha, suitable for daily tea
• Culinary grade: For sweets and lattes. Retains color and flavor when heated, affordably priced

Differences between usucha and koicha

Criteria	Usucha	Koicha
Amount of matcha	About 1.5-2g	About 3-4g
Water amount	70-80ml	30-40ml
Method	Whisk with chasen to create foam	Knead slowly with chasen
Result	Thin liquid with foam	Thick paste-like consistency
Flavor	Light, easy to drink	Concentrated umami and sweetness

Usucha is everyday tea drinking. Koicha is for formal tea ceremony, where matcha's taste is direct, requiring high-quality, low-bitterness matcha.

Factors that determine quality

Shading period

Tencha, the raw material for matcha, is shade-grown before harvest. Shading prevents theanine (umami) from converting to catechin (bitterness). Premium matcha is shaded for over 20 days, resulting in strong umami and low bitterness.

Leaf part and processing

Matcha from young first-flush buds has strong umami and vivid color. Traditional stone-grinding produces less friction heat, preserving flavor and color.

How to tell by color and taste

• Premium matcha: Vibrant green with luster. Strong umami and sweetness, deep seaweed-like aroma
• Mid-grade matcha: Bright green. Has umami but some astringency
• Culinary: Yellow-green or dark green. More bitter and astringent. Grassy aroma

Choosing by purpose

Purpose	Recommended grade	Reason
Making koicha	Koicha (highest)	Needs low bitterness, rich umami
Making usucha	Usucha	Good balance of quality and price
Matcha latte	Usucha or culinary	Paired with milk and sweetener
Baking	Culinary	Retains flavor when heated, affordable

If unsure, choose usucha grade. It works for drinking straight, lattes, and desserts.

Price range

• Koicha: 20-40g packs, 2,000-5,000+ yen
• Usucha: 20-40g packs, about 1,000-2,000 yen
• Culinary: 30-100g packs, about 500-1,500 yen

Premium matcha isn't always best for every use. In lattes or baking, delicate flavors can be masked by milk and sugar. Choosing the right grade for the purpose matters most.

Summary

Matcha grades are determined by shading period, leaf part, and processing. Use premium for koicha, everyday for usucha, and culinary for sweets and lattes to enjoy matcha at its best.

Matcha powder is available on the Farmi app. Download Farmi and find your favorite matcha in HCMC.

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.