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. This lays out brewing temperatures, caffeine, and flavor 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 signals, what it hides, and how Japan sorts its matcha.
