As matcha gains popularity in the global market, both Japanese and Chinese matcha are available. Rikyu Matcha Company helps you understand these differences to make the best choice for your business.
Two Different Approaches
Chinese Matcha: Large-Scale Production Model
The Chinese matcha industry focuses on matcha as a commodity.
Characteristics:
Super-factory large-scale production systems
Efficient manufacturing processes ensuring stable supply
High quality with excellent cost performance
Standardized product lineup
Chinese matcha maintains rigorous quality control as an industrial product, capable of producing large quantities that meet consistent quality standards. However, this approach differs from the "use-based grading concept" that Rikyu Matcha Company values.
Japanese Matcha: Craftsmanship and Individuality
Japanese matcha is a cultural entity that transcends mere commodity.
Characteristics:
Strong dedication from each farm and processing facility
Distinct character by region and producer
Fusion of traditional methods and innovation
Spirituality rooted in tea ceremony culture
Kyoto, Shizuoka, Kagoshima, Nishio—each production region has its unique terroir, and producers continue crafting matcha with their own philosophies. From traditional stone-grinding methods to particular attention to harvest timing and shade-growing techniques, every process embodies artisan craftsmanship.
Tea Ceremony Culture: Japan's Unique Spirituality
Essential to understanding matcha is tea ceremony culture.
The distinction between koicha and usucha, seasonal tea gathering arrangements, the spirit of ichigo ichie (one time, one meeting)—these are authentically Japanese cultural developments. Tea, originally from China, evolved uniquely in Japan, transforming from a simple beverage into a spiritual art form.
This cultural background brings profound spirituality to Japanese matcha:
First Harvest Commitment: Using only spring buds with strongest umami and minimal bitterness
Hand-picking and Stone-grinding: Traditional methods requiring time and care
Regional Stories: Each area's climate, soil, and history reflected in flavor
The Philosophy of Grading
Rikyu Matcha Company classifies matcha by "application":
Pure matcha enjoyment → Low bitterness with strong umami
Simple lattes → Low bitterness with strong umami
Flavored lattes → Balanced bitterness and umami
Culinary use → Strong bitterness, full body
This approach extends the tea ceremony concept of "koicha" and "usucha." The philosophy of selecting optimal matcha according to use is designed to deliver maximum value to your brand and products.
Japan Leads the World in Matcha Culture
In matcha culture and quality, Japan leads the world.
While the global market uses classifications like "Ceremonial Grade" and "Culinary Grade," their foundation lies in Japanese tea ceremony culture. Cafes and restaurants worldwide serve Japanese-style matcha lattes, and health-conscious consumers seek Japanese matcha because of this cultural depth and trusted quality.
Rikyu Matcha Company's Promise
Through strong partnerships with Japan's traditional regions—Kyoto, Shizuoka, Kagoshima, and Nishio—we deliver matcha alive with craftsmanship to the world.
Matcha selection highlighting each region's character
Optimal grading according to application
Story-driven offerings like single-origin, first-harvest-only options
Support grounded in tea ceremony cultural understanding
We offer more than mere products. We deliver Japanese tradition, artisan skill, and matcha with cultural depth.
