The Simplest Way to Pick
Start with how you drink it – as a latte, straight up or both. Think about how the body of the drink highlights flavours or detracts them.
If you’re a beginner, aims for something perfectly balanced or sweet like our Koneko and Koala blends. These are perfect for everyday
If you love a puncher stronger matcha, we recommend the Noraneko and our Koinu.
And If so happens you’d like to try something completely different to matcha: try our hojicha blends and its full chocolatey goodness
The detailed guide
It’s 2026, the age where everything is everywhere and you can find most things at a click of the button. This is no different to matcha, with marketing terms such as “ceremonial”, “first harvest”, coupled with the matcha shortage, it can feel incredibly overwhelming with parting ways with your hard earn money and not knowing what you’ve picked it right for you.
Matcha embodies such a variety of flavour and compositions that, in our opinion at Xundays, most people don’t dislike matcha, they’ve just never had the right one. Some taste too bitter, some disappear the moment you add milk, some looks beautiful but feels empty and our personal favourite: “it taste like grass”
Choosing matcha isn’t about finding the best one, it’s about finding the one that fits how you drink it. This guide aims to help you discover the right matcha for your preferences.
1. Start with how you drink it
The term “ceremonial” matcha is a western term, which many farms in Japan had adopted, however, there is no universal standard on flavour, colour, texture and body what “ceremonial” matcha is! Many tea experts/farms/appraisers prefer “Usucha (thin tea) /Koicha (Thick tea)” grade to indicate high quality tea.
If you drink matcha straight (without milk) you’ll want something:
- Smooth
- Naturally Sweet
- Low bitterness
- Complex delicate flavours
If you drink matcha with milk, you’ll want something
- Stronger
- Fuller-bodied
- Higher astringency to cut through
If you you prefer to do to BOTH, you'll need a matcha that is balance and shine through both mediums, like our koinu matcha
Don’t buy a delicate matcha, to only bury it in milk and likewise, do not buy a deep body, high astringency matcha to only feel overwhelmed as an usucha.
2. Flavours matters more than “grade”
Instead of worrying about ceremonial vs premium vs culinary, or the eventuality of new terms popping up to grade matcha, look for flavour profiles and cultivars.
We like to think about it in 3 profiles
i. Fresh and grassy - light, bright and slightly vegetal
The kind of matcha that feels clean, relaxing and uplifting. It's crispy, usually paired with a gentle sweetness. Perfect if you want something refreshing like a USUCHA
ii. Creamy and Umami
Softer, rounder, more full bodied
This is where matcha starts to feel more comforting, with less sharpness and more depth. It usually comes with a natural savouriness that lingers on the palate and pairs well with many syrups and milk. A crowd favourite, easy to drink and easy to comeback to.
Its popular because its easy to achieve balance and contrast when used in a latte and provides a complex journey as a Usucha
iii. Toasty and Nutty
Deeper, warmer and slightly roasted, its flavour is closely to coffee
It has a subtle nuttiness, hints of roasted grains, Pairs really well with diary or alternative milk to bring out its richness
Unless it’s a single cultivar, typically, you’ll get a blend of flavours as most farms would use multiple tea cultivars to achieve a balance or unique taste.
3. Colour is a clue, but not the answer to everything
Bright green typically is a good sign (as it show shaded the tea is) but doesn’t guarantee a good cup of matcha. The region of Yame is known for slightly yellower matcha due to shading difficult (mountain ranges) and how much sun exposure experienced; but they are famous for the best nutty matcha in the market – which is complex and unique.
Every year, the harvest is different and therefore your matcha will taste different. Just because you don’t like it this year, it might surprise you the next.
4. Price isn’t the full story, nor does big brand “heritage names”
A higher price could indicate anything, be it a stronger/astringent flavour to a delicate flavour with no body. The price is set by the rareness of leaves or in fact- by which is the Tea Master’s favourite, which might not mean its yours.
House name matcha brands doesn’t mean they are the best, they just have almost been in the spotlight. In our trips to Japan, we’ve met many tea farms that have a similar or longer heritage that offer more unique matcha and beyond. Our advice: get out of your comfort zone, it’ll surprise you.