Matcha, sencha, and gyokuro all come from the same plant, Camellia sinensis. What separates them is two decisions: whether the leaf grows in sun or shade, and whether you grind it to powder or steep it in a pot. Here is the whole family tree, with brewing temperatures, caffeine, and flavor laid out side by side.
New to matcha? Start here. This is the short path from never having whisked a bowl to drinking matcha you actually like: what it is, which tin to buy first, the few tools you need, and the two habits that prevent most bad bowls. Each step hands off to a deeper guide.
"Ceremonial grade" is printed on $8 tins and $80 tins alike, with no standard in between. Here is what the label actually signals, what it hides, and how Japan really sorts its matcha.
