The wide range of Matcha Powders by Matchasome in our shelves can be quite overwhelming. So here is a complete guide for you to help to decide, which powder should go home with you. We also explain everything you need to know about matcha cultivars and the matcha tea culture and its terms in this blog article!
Our collection of matcha powders:
Ceremonial Surpreme Matcha (formerly Signature)
Cultivars: Saemidori, Okumidori, Asanoka, Tsuyuhikari
Region: Kirishima / Kagoshima
Rich in umami and natural gentle sweetness, with a fine, creamy texture. Suitable for koicha, usucha, and matcha latte.
Ceremonial Matcha (formerly Barista)
Cultivars: Asatsuyu, Yutakamidori, Yabukita
Region: Chiran / Kagoshima
A balanced profile of sweetness and astringency, with a pleasantly spicy finish. Perfect for daily use and matcha lattes.
NEOSOCIETY Matcha
Cultivars: Saemidori, Okumidori
Region: Kirishima / Kagoshima
Our ultimate all-rounder comes with a great taste, somewhere between the Signature and Ceremonial Matcha.
Limited Edition Matcha
Cultivars: Okumidori, Samidori
Region: Uji / Kyoto
Exclusively imported by Matchasome. Pure, delicate, velvety, and harmonious with a hint of sweetness. Suitable for koicha, usucha, and matcha latte.
Hōjicha (roasted green tea)
Region: Chiran / Kagoshima
Earthy, roasted, and nutty, with mild caramel notes and a naturally sweet finish. Thanks to the roasting process, it is low in astringency and caffeine.
Tea-culture terms, explained simply
Term "Cultivar"
A cultivar is a specific cultivated variety of the tea plant. Think of it like grape varieties in wine: all come from tea, but each cultivar can bring different colour, aroma, sweetness, umami, bitterness, and growing behaviour.
Term "Koicha"
Koicha means “thick tea.” It is a dense, concentrated style of matcha prepared with more powder and less water. Because there is nowhere to hide bitterness, koicha usually needs very high-quality, smooth matcha.
Term "Usucha"
Usucha means “thin tea.” This is the lighter, more common style of whisked matcha: more water, less powder, and usually a fine layer of foam. Most everyday matcha bowls are usucha.
Term "Umami"
Umami is the savory depth in tea. In matcha, it tastes smooth, round, and almost broth-like. The quality that makes a good matcha feel full and balanced rather than sharp or bitter.
Cultivars, short and useful
Asanoka
A fragrant cultivar from Kagoshima, created from Yabukita and a Chinese variety. Often associated with sweetness, aroma, and good structure.
Asatsuyu
Often called a “natural gyokuro” cultivar because it naturally leans sweet and umami-rich. It can be beautiful in flavour but is more sensitive to frost and growing conditions.
Okumidori
A popular matcha cultivar with deep green colour, smooth body, and strong umami. Often valued for ceremonial-style matcha.
Saemidori
Known for vivid green colour, gentle sweetness, rich umami, and low bitterness. Often used for premium shaded teas.
Samidori
A classic Uji cultivar often used for shaded teas like tencha and matcha. Known for smoothness, balanced umami, and a creamy mouthfeel. Not to be confused with Saemidori.
Tsuyuhikari
A cultivar connected to Asatsuyu genetics, known for fresh aroma, bright colour, sweetness, and relatively low astringency. Exact flavour depends heavily on region and processing.
Yabukita
Japan’s classic all-rounder cultivar: reliable, balanced, widely grown, and used across many Japanese green tea styles. Often brings a clean green profile with refreshing astringency.
Yutakamidori
Common in warmer southern regions like Kagoshima. Usually bold, deep green, full-bodied, and early-harvest, with sweetness behind a stronger profile.
Regions and why they matter
Kirishima / Kagoshima
Kirishima sits in Kagoshima, one of Japan’s major tea regions. The area is known for mountainous landscapes, volcanic soils, and producers working with a wide range of cultivars. Kagoshima has also become especially important for tencha, the base material for matcha: MAFF notes Kagoshima had Japan’s highest tencha output in 2022.
Chiran / Kagoshima
Chiran is part of Minamikyushu City in Kagoshima, one of Japan’s most important tea-producing municipalities. The official Chiran Tea source describes the area as Japan’s largest green-tea-producing city by volume, with a tea history of around 350 years. Chiran teas are often valued for clean, balanced profiles that work especially well for everyday drinking and latte-style matcha.
Uji / Kyoto
Uji is one of the historic hearts of Japanese tea culture and is especially associated with high-quality shaded teas, gyokuro, tencha, and matcha. Kyoto’s official tourism source describes Uji matcha as known for beautiful colour, mild taste, umami, little astringency, rich aroma, and strong performance in tea competitions.
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