Matcha has been an integral part of Japanese tea culture for centuries. Today, this vibrant green powder has found its way far beyond Japan, enjoyed in traditional preparations as well as modern favourites such as matcha lattes. Yet matcha is far from being one and the same.

Origin, cultivar, harvest time, cultivation and processing all influence the character of the final tea. At Tea Cultures, our selection includes three distinctive Japanese matchas: Matcha Kagoshima Premium, Matcha Shizuoka Kakegawa and Matcha Kagoshima Ceremonial High End.

Three matchas, each with its own character. But what makes them different, and which one is right for you?

What makes matcha different from other green tea?

Matcha is made from young tea leaves that are shaded for a period of time before harvesting. This encourages the leaves to develop their distinctive deep green colour and influences their flavour profile. After harvesting, the leaves are carefully processed and eventually ground into the fine powder we know as matcha.

For traditional matcha, the leaves are processed into Tencha. The leaves are dried, stripped of their stems and veins, and then slowly ground using traditional stone mills. This is a careful and time-consuming process. The slow grinding helps to protect the delicate characteristics of the tea and results in the fine, silky texture associated with high-quality matcha.

It is precisely this attention to detail that makes exploring different matchas so rewarding.

1. Matcha Kagoshima Premium – versatile and approachable

The Matcha Kagoshima Premium is a wonderful introduction to the world of matcha. Originating from Kagoshima in southern Japan, this matcha offers the character you would expect from a high-quality Japanese green tea, with a balanced profile and gentle umami notes.

The quality of matcha is influenced by many factors, from the cultivar and growing conditions to the harvest and processing methods. These details come together to create a matcha with depth and character.

What makes this matcha particularly versatile is the way it can be enjoyed. Prepare it traditionally with water to appreciate its flavour on its own, or use it to create a smooth and creamy matcha latte.

This makes it an excellent choice both for those discovering matcha for the first time and for those looking for a matcha to enjoy as part of their daily routine.

Flavour profile: balanced, gently umami and subtly sweet
Ideal for: drinking neat as well as matcha lattes

2. Matcha Shizuoka Kakegawa – a family tradition

From Kagoshima, we travel to the Shizuoka region, near the town of Kakegawa. Here, a small tea garden has been cared for by the Horii family for three generations. At 76, Mr Horii continues to work alongside his 42-year-old son, proudly carrying on a craft that is deeply rooted in their family history.

Their tea garden is small, carefully tended and focused on one thing above all else: quality over quantity.

One of the most common cultivars in this area is Saemidori, known for its gentle sweetness and vibrant green colour. It is particularly well suited to the production of high-quality matcha.

For this matcha, the leaves are cultivated as Tencha. They are shaded before harvesting and then carefully processed, with the stems and veins removed before the leaves are slowly ground using traditional stone mills.

The process is deliberately slow. Each stone mill produces just 30 grams of matcha per hour, allowing the delicate aroma, flavour and fine texture of the tea to be carefully preserved.

The result is a beautifully smooth matcha with a fresh character, gentle umami and subtle sweetness.

But what makes this matcha truly special is the story behind it. A small tea garden, a family that has been growing tea for generations, and a production process in which time is not a limitation, but an essential part of the craft.

Origin: Kakegawa, Shizuoka, Japan
Family: Horii family – third-generation tea growers
Cultivar: Saemidori
Tea type: Ceremonial matcha, made from Tencha
Harvest: March/April 2025
Processing: Traditionally ground using stone mills
Production: 30 grams per hour per mill
Flavour profile: fresh, gently umami and subtly sweet
Ideal for: traditional matcha preparation and drinking neat

The Matcha Shizuoka Kakegawa is a celebration of craftsmanship and tradition – a matcha that reflects not only the character of the tea itself, but also the people and place behind it.

3. Matcha Kagoshima Ceremonial High End – for pure appreciation

For those looking to experience matcha at its most refined, there is the Matcha Kagoshima Ceremonial High End.

This high-end matcha is made from the youngest and most delicate tea leaves. Carefully prepared, it reveals a remarkably smooth texture and a mild, naturally sweet character.

Rather than being masked by milk or other ingredients, this is a matcha to savour on its own. Its delicate character is best appreciated when prepared traditionally with water, allowing the flavour and texture of the tea to take centre stage.

Compared with the Kagoshima Premium, the Ceremonial High End offers a more refined experience and is particularly suited to those who enjoy drinking matcha neat.

It is a matcha for slowing down, preparing with care and appreciating the subtle details in every bowl.

Flavour profile: mild, smooth and subtly sweet
Ideal for: drinking neat and traditional matcha preparations

Which matcha is right for you?

Although all three matchas originate from Japan, each has its own character and place in the world of matcha.

• Matcha Kagoshima Premium is versatile and approachable – a great choice if you want a matcha that works beautifully both on its own and in a matcha latte.
• Matcha Shizuoka Kakegawa is a matcha with a strong sense of place and tradition. Its fresh, gentle umami and subtle sweetness reflect the careful work of the Horii family and their small tea garden in Kakegawa.
• Matcha Kagoshima Ceremonial High End is for those who want to experience matcha in its purest form. Smooth, delicate and subtly sweet, it invites you to take a little more time over your cup.

There is no single matcha that is simply the ‘best’. The right choice depends on what you are looking for: versatility, craftsmanship or a refined drinking experience.

From Japan to your cup

A great matcha does not begin when the powder meets the water. Its story starts much earlier – in the tea garden, with the choice of cultivar, the cultivation methods, the harvest and the careful hands that process the leaves.

That is what makes matcha so fascinating. Behind its vibrant green colour lies a world of craftsmanship, tradition and attention to detail.

Discover the different matchas from Tea Cultures and explore how origin, cultivar and craftsmanship can shape the experience in your cup.