All of the different grades of matcha have the same incredible health benefits, but differ in taste. The difference between the different grades of matcha is the quality of the leaves used to make them. Younger tea leaves at the top of plants that are picked earlier in harvest are the most prized leaves for matcha.
Because they are younger, they contain less stems and veins. This makes them ideal for grinding into a very fine powder, and gives the matcha a sweeter and more delicate flavor. These are the leaves that are used in our highest grade of matcha, Ceremonial Matcha. As you move down the body of the plant the leaves are bigger and more mature. Leaves that are more mature will have more stems and veins, making the matcha less fine. Tencha leaves are deveined by hand in the process of making matcha. Because the more mature leaves are more veiny, it is harder to separate every single stem and vein from the leaf. This can make the matcha more coarse.