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Matcha is divided into two broad categories – ceremonial grade and culinary grade - each having its own subdivisions.

Midori Spring only uses 100% authentic organic Japanese tencha to produce our ceremonial and culinary grade Matcha. To learn more about our production process click here.

Culinary Quick Overview:

Harvest: Autumnal tea leaves

Taste: Robust, astringent, very earthy

Aroma: Fresh

Color: Olive (yellowish green)

Grinding: Jet mill

Recommend: Midori Spring Eco Class Matcha

Our Matcha used for culinary purposes is made from autumnal tea leaves. When ground, the powder will appear olive (yellowish green). Culinary grade Matcha will taste more robust and astringent if taken by itself therefore it is not recommended for tea brews. Instead, it is often used by restaurants and cafes, and is popular in cooking, or in smoothies, where the distinctive Matcha flavors are brought out in combination with other ingredients. Click here for Matcha recipes. Since autumnal tea leaves are used instead of 1st flush tea leaves, the cost will be lower. Culinary Matcha can be produced much quicker by using the jet mill machine and the particle size will average 30 micron. Culinary Matcha is still full of antioxidants and nutrients.

Ceremonial Quick Overview:

Harvest: 1st Flush tea leaves

Taste: Smooth, creamy, sweet

Aroma: Sweet, fresh, caramel-vegetal like

Color: Vibrant emerald green

Grinding: Mikage stone mill

 

Recommend: Midori Spring Ceremonial Gold Class , Midori Spring Ceremonial Emerald Class Matcha

Our Matcha made for ceremonial purposes is made from 1st flush tea leaves. It is characterized by a vibrant, emerald green color, due to its high chlorophyll and L-Theanine content. Our ceremonial grades have a sweet, smooth, creamy taste, and a fresh caramel- vegetal like aroma. It might taste slightly astringent to new Matcha drinkers. Ceremonial grade is used just for drinking. Our ceremonial grade Matcha is ground by using a mikage stone mill. Only 30 to 40 grams of Matcha can be produced per hour. The low speed and temperature of the mikage stone mill ensures that the sweetness is not lost. Ceremonial grade Matcha particles will average 5 to 10 microns. Due to the complexity, time consumption, and production methods used to make ceremonial grade Matcha, it is only natural that the cost will be higher. We offer two classes of ceremonial grade Matcha, determined by the blend of tencha leaves used in the process.

Gold Class is our most premium ceremonial grade Matcha. During the sorting process, only the darkest, best quality early crop 1st flush tencha leaves go into our Gold Class. For tea brews, particularly for the discerning palate, we highly recommend Gold Class Matcha. A Gold Class tea brew will taste full bodied, rich, smooth, creamy, and sweet.

Emerald Class is our mid-range ceremonial. It is produced using a blend of 1st flush high to mid quality, dark tencha leaves. For making Matcha smoothies and lattes, or when incorporating Matcha into your favorite recipes, we recommend Emerald Class. It is not a culinary grade Matcha, but a more economical ceremonial grade option. It tastes wonderful as a tea brew, and is ideal for those coming to Matcha for the first time. An Emerald Class tea brew will taste smooth, creamy, and with a light sweet aftertaste.

Click here for the perfect Matcha tea brew.

Midori Spring offers competitive pricing without compromising the quality of its product.