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 — seven named tiers rooted in historical Japanese terms and real preparation methods, from everyday Namikyū to competition-grade Hinpyōkai. 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 made only with the highest grades — Tokusen and above — where the tea is dense, smooth, and nearly syrupy. Usucha, or thin matcha, is frothy and light. Both are traditional, but each needs the right grade for a balanced bowl.
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
Hinpyōkai 品評会 — Competition
Competition-grade leaf from award-winning gardens, in extremely small batches. Reserved for tea ceremony and collectors.
Gokujō 極上 — Ultra-Premium
Hand-picked leaf, the top of our lineup. Exceptional in koicha, and a standout gift.
Tokusen 特選 — Premium
Umami-rich and full-bodied. Our entry into koicha, and superb as usucha.
Tokujō 特上 — Extra Superior
Refined, clean, and well-rounded. Where usucha really shines — ideal for special occasions.
Jōkyū 上級 — Superior
Clean, smooth, and fragrant. An everyday usucha with real refinement.
Chūkyū 中級 — Reserve
An everyday grade with more depth and body. Great as usucha or in a quality latte.
Namikyū 並級 — Everyday
Everyday first-harvest quality at an approachable price. Made for lattes and fine culinary — and it still whisks into a creamy usucha.
Below our lineup: Culinary or bulk grade (下級, kakyū) is used for baking, smoothies, and food processing. It is not part of the Origin Uji lineup — every grade above is 100% first-harvest.
Japanese Matcha Grade Naming System
The traditional Japanese grading system indicates a tea’s tier and intended use based on cultivation, leaf selection, and preparation. Here’s how the Origin Uji lineup aligns with it:
| Kanji | Romaji | Origin Uji Name | Grade Tier |
|---|---|---|---|
| 品評会 | Hinpyōkai | Competition | Competition grade — award gardens |
| 極上 | Gokujō | Ultra-Premium | Top tier (ceremonial) |
| 特選 | Tokusen | Premium | High tier (ceremonial) |
| 特上 | Tokujō | Extra Superior | High tier (ceremonial) |
| 上級 | Jōkyū | Superior | Mid-high tier (ceremonial) |
| 中級 | Chūkyū | Reserve | Everyday grade (daily drinker) |
| 並級 | Namikyū | Everyday | Everyday first-harvest (latte & culinary) |
Explore Our Matcha Grades at a Glance
Seven named grades, from everyday to competition. Use this visual guide to compare grade tiers, label colors, and recommended preparation at a glance.
Which Grade Fits Your Needs?
Use this simple guide to determine which matcha grade best matches how you plan to enjoy it.
| Use Case | Namikyū Everyday |
Chūkyū Reserve |
Jōkyū Superior |
Tokujō Extra Superior |
Tokusen Premium |
Gokujō Ultra-Premium |
Hinpyōkai Competition |
|---|---|---|---|---|---|---|---|
| Formal Tea Ceremony (Koicha) | — | — | — | — | ✓ | ✓ | ✓ |
| Traditional Usucha | — | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| Iced or Latte Style | ✓ | ✓ | ✓ | — | — | — | — |
| Daily Drinking | ✓ | ✓ | ✓ | — | — | — | — |
| Baking / Culinary Use | ✓ | — | — | — | — | — | — |