The Origin Uji Difference
Understanding Matcha Grades
Cut through the marketing. Discover what ceremonial truly means — and how Origin Uji defines matcha quality.
At Origin Uji, we believe clarity matters. While many western brands label everything as “ceremonial grade,” most of it wouldn’t be used as such in traditional Japanese tea gatherings. That’s why we created one of the most complete and transparent matcha grading systems anywhere — rooted in historical Japanese terms and real preparation methods. Whether you’re whisking koicha or blending a latte, you deserve to know exactly what’s in your tin. But first — what's koicha?
Koicha vs Usucha
Koicha, or thick matcha, is only made with ultra-premium ceremonial grades — the tea is dense, smooth, and nearly syrupy. Usucha, or thin matcha, is frothy and light. Both are traditional, but require the right matcha for a balanced experience.
From Field to Stone
Every Origin Uji matcha begins in the shade — literally. Tea bushes are covered for weeks before harvest to concentrate flavor. After the leaves are hand-picked and steamed, they’re slowly ground into fine powder with granite ishi-usu stone mills, just like centuries ago.
Matcha Grade Ladder
🥇 Gokujo – Supreme / Highest Grade
Reserved for thick tea (koicha) in formal tea ceremonies.
🥈 Tokusen – Special Selection
Delicate, smooth, high umami — traditional usucha matcha.
🥉 Tokujo – Extra Superior
Refined enough for ceremonial use but more versatile.
Joukyuu – Superior
Entry-level ceremonial. Great for iced matcha or everyday bowls.
Chuukyuu – Medium Grade
Balanced and drinkable. Ideal for daily rituals or matcha lattes.
Namikyuu – Standard Grade
Lower cost first harvest. Still drinkable ususha but tasty in milk or for premium culinary.
Kakyuu – Lower Grade
Used in baking, smoothies, and food processing.
Japanese Matcha Grade Naming System
The traditional Japanese grading system helps indicate the tier and intended use of matcha based on cultivation, leaf quality, and flavor profile. Here's how we align with those standards:
| Kanji | Romanji | English Translation | Grade Tier |
|---|---|---|---|
| 極上 | Gokujo | Supreme / Highest Grade | 🥇 Top Tier (ceremonial) |
| 特選 | Tokusen | Special Selection | 🥈 High Tier (ceremonial) |
| 特上 | Tokujo | Extra Superior | 🥉 High Tier (ceremonial) |
| 上級 | Joukyuu | Superior | Mid-High Tier (entry ceremonial) |
| 中級 | Chuukyuu | Medium Grade | Mid-tier (daily drinker) |
| 並級 | Namikyuu | Standard Grade | Low-mid (drinkable but lower quality) |
| 下級 | Kakyuu | Lower Grade | Bulk culinary or processing use |
Explore Our Matcha Lineup at a Glance
Each matcha has its own personality. Use this visual guide to compare flavor intensity, grade tiers, and recommended use styles.
Which Grade Fits Your Needs?
Use this simple guide to determine which matcha grade best matches how you plan to enjoy it.
| Use Case | Gokujo Supreme |
Tokusen Special Selection |
Tokujo Extra Superior |
Joukyuu Superior |
Chuukyuu Medium Grade |
Namikyuu Standard Grade |
Kakyuu Lower Grade |
|---|---|---|---|---|---|---|---|
| Formal Tea Ceremony (Koicha) | ✓ | ✓ | |||||
| Traditional Usucha | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | |
| Iced or Latte Style | — | — | ✓ | ✓ | ✓ | ✓ | — |
| Daily Drinking | — | — | ✓ | ✓ | ✓ | ✓ | — |
| Baking / Culinary Use | — | ✓ |