Mizunoe Journal

Notes on sourcing, grading and preparing Japanese matcha.

Ceremonial or culinary: what the grade really tells you

September 2026

Grade names are not regulated in Japan. What matters is harvest timing, shading period and how finely the tencha is stone-ground. First-flush leaves shaded for three to four weeks give the vivid color and mellow umami most people associate with ceremonial matcha.

Water temperature, the most common mistake

August 2026

Boiling water pulls out bitterness. Around 70 to 80°C, with a small amount of water to make a smooth paste first, keeps the sweetness intact.

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