Grades
Three grades, all made for lattes
There is no national or industry standard for matcha grades. Names like “ceremonial” used overseas mean different things from seller to seller. All of our matcha is for lattes, and we divide it into three grades — Premium, Standard and Basic — based on harvest and milling. Hojicha and genmaicha, which we plan to add, sit outside these three grades.
First flush, stone-milled
Premium
First-flush leaves ground on a stone mill. Strong umami and aroma — the matcha flavor stays clear even with milk. For lattes where you want matcha to lead.
| Harvest | First flush |
|---|---|
| Milling | Stone-milled |
| Best for | Lattes (hot and iced) |
| Products | Coming soon |
First flush, machine-milled, etc.
Standard
First-flush leaves, or a blend of first and second flush. Well balanced in color and aroma — suited to the everyday latte on your menu.
| Harvest | First flush / first + second flush |
|---|---|
| Milling | Machine-milled |
| Best for | Lattes (hot and iced) |
| Products | 5 |
Second flush and later
Basic
Leaves from the second flush onward. A robust flavor that suits sweetened drinks and menus where you want to keep the cost per cup down.
| Harvest | Second flush and later |
|---|---|
| Milling | Machine-milled |
| Best for | Lattes (hot and iced) |
| Products | 1 |
Quality checks
Four things we check for every lot
Color
We measure the powder color and check how it differs between lots.
Particle size
We measure particle size to check that it dissolves well in milk without clumping.
Taste
We taste it both whisked in hot water and made into a latte.
Documents
We prepare a certificate of analysis (COA) and pesticide residue test results.
Samples
We send up to 3 samples
Tell us about your menu and we’ll pick the ones likely to suit it.