1. Product Scope
“Suki Grade” refers exclusively to powdered green tea (hikicha) used in the practice
of Japanese tea ceremony (chanoyu). It is strictly limited to matcha intended for drinking as a beverage.
2. Source Leaf Standards for Koicha and Usucha Grade Matcha
• Koicha (thick tea) must consist of at least 90% hand-picked leaves from the Saemidori and Gokō cultivars. The remaining 10% may only include leaves from Saemidori, Okumidori, or Yabukita cultivars.
• Usucha (thin tea) must be made using only leaves from the Saemidori, Okumidori, and
Yabukita cultivars.
* In the event that new cultivars of comparable or superior quality are developed, these
standards may be reviewed and updated accordingly.
3. Compliance with Japanese Food Standards
• All tea used must comply with Japanese national food safety standards.For organic tea, it must be certified under the Japanese Agricultural Standards (JAS).
4. Grinding Method
Only tea ground using traditional stone mills (chausu or ishiusu) may be used.
Any tea powdered by alternative mechanical or industrial means is strictly excluded.
5. Origin and Traceability of Tea Leaves
• Only first-harvest (ichibancha) tea leaves grown within Kyoto Prefecture may be used.
• The region of production and the individual grower must be clearly identifiable.
• A complete production history must be available, including detailed records of fertiliser and pesticide use during cultivation.
* If leaves from outside Kyoto Prefecture are used or blended, this must be explicitly
disclosed.