KUWARI CEREMONIAL MATCHA (OKUMIDORI BLEND)

The difference comes down to which part of the tea plant is harvested. Ceremonial matcha is made from the youngest, "first-flush" leaves at the very top of the plant, naturally higher in L-theanine — the amino acid responsible for matcha’s smooth, sweet umami flavour and calming effect.

Food grade matcha uses leaves from later harvests or lower on the plant, which contain more catechins and less L-theanine. This makes them more bitter, less vibrant in colour, and better suited for recipes where other ingredients balance the taste.

In short: more L-theanine = sweeter, smoother ceremonial matcha; more catechins = stronger, more bitter culinary matcha.

Matcha is harvested during April-May of each year, and this first batch harvested is called the "first flush". This is where the matcha is the most potent, nutrient-rich and the most highly prized batch and sort after!

Ceremonial grade matcha is the best for lattes iin our opinion — especially if you’re a bit of a matcha snob like us. Its higher L-theanine content gives it a smooth, naturally sweet umami flavour that holds its own against milk without tasting grassy or overly bitter.

Our Kuwari blend is a great example: it’s balanced enough to drink straight but rich enough to shine through milk.

Want to explore more flavour notes? Check out our article "What Does Matcha Taste Like?".

Ceremonial matcha will list only one ingredient: matcha (Japanese green tea) — nothing else. Premium products often also state where it was grown and the cultivar, as these details signal the highest level of craftsmanship.

Visually, look for a vibrant green colour and ultra-fine texture (no grit). When you open the tin, it should have a creamy, sweet aroma — almost reminiscent of white chocolate — rather than anything grassy or hay-like.