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The Deep Cultural Roots of Matcha & Grades

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Written by Tessa Stockdale
senso-ji-temple-asakusa
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Written by Tessa Stockdale

 A word from Tessa & Karen: Nomu isn’t just about the product—we're about the culture and the story. We created Nomu to be a vehicle to drive accessible matcha consumption within New Zealand whilst acknowledging and respecting the people and country that gave us the honour in the first place. We have, and will continue, to learn and educate ourselves within this realm to honour this opportunity we are humbled to have. 

Matcha in the Modern World

Matcha has expanded far beyond the tea room. While traditional tea ceremonies remain a cherished practice, matcha is now a global staple. From classic matcha lattes to viral strawberry matcha recipes on TikTok to desserts and sweets—it’s everywhere.

And in New Zealand? Kiwis are obsessed. The bold umami flavour, clean energy, and antioxidant boost have made matcha more than a wellness trend—it’s a ritual in its own right.

What is matcha, exactly?

While matcha comes from the green tea family, it’s a whole different level. Matcha derives from finely grounded down tencha leaves which are shade-grown in the foothills of Japan. Unlike regular green tea, matcha is consumed in its entirety, giving it a rich flavour, vibrant green colour, and packed health benefits

High-quality matcha, like Nomu, is vibrant, smooth, rich in L-theanine, and not bitter. Historically, it’s been at the heart of Japanese tea ceremonies for centuries. Today, matcha is globally loved for its versatility and health benefits—but it still remains a symbol of mindfulness, respect, and ritual in Japanese culture.

Matcha's Cultural Roots in Japan

Matcha isn’t just tea. It’s a cultural pillar.

For centuries, matcha has been central to the Japanese tea ceremony, known as chanoyu or sado. Rooted in Zen Buddhism, this ritual emphasises harmony (wa), respect (kei), purity (sei) and tranquility (jaku). It’s a moving meditation: a practice in presence and precision.

Legendary tea master Sen no Rikyū helped shape the ceremony’s wabi-sabi aesthetic—stripping it back to simplicity, humility, and soul. Today, that philosophy is baked into every matcha ritual.

Nomu encourages drinkers to take an element of this into their daily matcha ritual using ceremonial grade or premium grade matcha, a chasen (whisk), and chawan (bowl).

Why First-Harvest Matcha Leaves Matter

At Nomu Matcha, we're 0% B.S.

We proudly source our matcha from a third-generation family farm in Uji, Japan. This region is globally renowned for producing the finest matcha thanks to its perfect growing climate and time-honoured techniques. Think of it like champagne from Champagne. 

But we take it a step further. We only use early harvest leaves—the most tender, shade-grown leaves picked at the start of the season. These are high in chlorophyll and amino acids, giving Nomu its signature vibrant green colour, natural sweetness, and creamy umami flavour.

This is the gold standard. No bitterness. No filler. Just the real deal.

Ceremonial Grade Matcha vs. Culinary Grade Matcha

Let’s get one thing straight: not all matcha is created equal.

At Nomu, we don’t do “culinary” masquerading as the good stuff. We deliver only 100% ceremonial and premium grade matcha, sourced from early-harvest leaves from the Kyōto Prefecture in Japan.

Let’s break it down:

Ceremonial Grade Matcha

  • First harvest leaves

  • Stone-ground, ultra-fine

  • Vibrant colour, smooth texture

  • Rich umami, slight natural sweetness

  • Designed for traditional preparation (whisked with water)

 Premium Grade Matcha

  • First and second harvest leaves or second harvest leaves only (avoid this)

  • Fine-milled, but not as silky as ceremonial

  • Balanced flavour: soft umami with mild bitterness

  • Great for lattes, iced drinks, or casual daily use

 Culinary Grade Matcha

  • Later harvest, older leaves

  • Duller colour, coarser texture

  • Bitter, astringent taste

  • Better for baking or mixed into strong flavours

 

Some brands call culinary grade “premium” just to make it sound better. Others slap the “premium” label on blends made entirely from second or even third harvest leaves—when true premium should include first and second harvest only. Spoiler: you don’t want that sh!t. At Nomu, we don’t play those games. If it’s not early-harvest, it doesn’t make the cut. Simple as that.

 

FAQs

  • What is Uji matcha?
    Uji matcha is usually ceremonial grade green tea powder grown in Uji, Kyoto. It considered Japan’s most revered matcha-producing region.
  • Who introduced matcha to Japan?
    Zen monk Eisai brought tea seeds from China to Japan in the 12th century, kicking off Japan’s matcha journey.
  • What’s the difference between ceremonial and culinary grade?
    Ceremonial is made from first-harvest, shade-grown leaves and is smoother, greener, and better-tasting. Culinary grade is bitter, coarse, and ideal for baking.
  • Do I need special tools to make matcha?
    No! But using a chasen (bamboo whisk) and chawan (bowl) gives you the smoothest, frothiest matcha. No sh!t matcha around here.


Ready to Try the Real Deal?

Your no sh!t matcha ritual starts here. Discover Nomu's Ceremonial and Premium Matcha or build your ritual with our Sip Happens Box. No sh!t matcha. Just greatness.

Read more about Nomu Matcha and our ambition to never drink a sh!t matcha again.