When choosing high-quality matcha, consider the following factors: Colour: Premium matcha has a vibrant, bright green color, which indicates high levels of chlorophyll and the use of young, tender tea leaves. Dull or yellowish-green matcha may suggest lower quality or older leaves. Texture: Quality matcha should have a fine, smooth texture that feels like baby powder. Coarse or gritty matcha may not be finely ground, indicating a lower grade. Taste: High-quality matcha offers a balanced flavour with a natural sweetness and a hint of umami, without being overly bitter. Inferior matcha may taste more astringent or bitter. Aroma: Fresh matcha should have a clean, grassy, and slightly sweet aroma. A lack of aroma or an off-smell could indicate that the matcha is stale or of lower quality. Origin: Authentic, high-quality matcha is typically sourced from Japan, where the growing and processing methods are designed to produce the finest matcha. SANA matcha is sourced from a family-run tea field at the foot of Mount Fuji in Shizuoka, Japan, known for its exceptional growing conditions. Grade: Matcha is often categorised into ceremonial and culinary grades. Ceremonial grade is the highest quality and is intended for traditional tea ceremonies, while culinary grade is suitable for cooking and blending into beverages. SANA matcha is of ceremonial grade, ensuring a premium tea experience.