Matcha, Unfiltered: What Really Matters Behind the Green

At Borderless Coffee, Matcha isn’t just another drink on the menu. Matcha appreciation goes beyond its vibrant color — real matcha carries history, craftsmanship, and integrity. As Matcha grows in popularity, so do the misunderstandings. From buzzwords to misleading products, there’s a lot of noise out there. So we’re breaking it down.

Here’s what you should know before your next matcha sip.

1. Green Doesn’t Always Mean Matcha

Not all green powders are created equal. Real matcha is made from shade-grown Japanese green tea leaves that are steamed, dried, destemmed, and stone-ground into a fine powder. It has a vibrant color, creamy texture, and a distinct umami flavor. Many powders marketed as “matcha” are simply pulverized green tea or other plants — a shortcut that compromises quality and authenticity.

Source: As explained in Tezumi Tea Journal and Naoki Matcha’s educational series, authentic matcha comes only from Japan and must follow strict cultivation and processing methods.

2. “Ceremonial Grade” Is Just a Marketing Term

You’ve seen the label everywhere: “Ceremonial Grade.” It sounds elite, but here’s the truth — the term isn’t recognized by any governing tea authority in Japan or elsewhere. There’s no standardized grading system for matcha, so the label is often used loosely by brands to imply premium quality.

Source: Tezumi and Food & Wine Magazine have pointed out that while the term is commonly used in Western markets, it holds no official weight in the Japanese tea industry.

3. Mulberry “Matcha” Isn’t Matcha at All

Some brands sell “matcha” made from mulberry leaves. Let’s be clear: mulberry isn’t even tea — it’s a different plant entirely. While mulberry powder may offer its own benefits, calling it matcha is misleading and dilutes the significance of a centuries-old Japanese tradition. True matcha represents more than just a flavor or trend — it’s about honoring a meticulous process and the people behind it.

Source: This has been raised by several tea educators and Japanese tea brands, who have spoken out against the misuse of the term "matcha" for non-camellia sinensis products.

4. Matcha Shortages Are Real

Global demand for matcha has surged, especially among younger consumers and in wellness spaces. But supply? That’s another story. Authentic matcha production relies on limited harvests and labor-intensive methods. Recent climate issues — especially heatwaves in Japan — have further reduced yields, making top-quality matcha harder to come by.

Source: Reuters reported in July 2025 that Japanese matcha farmers are struggling to meet global demand due to rising temperatures and agricultural constraints. The New York Post also noted that matcha shortages are likely to persist due to supply limitations and rising popularity.

5. First Harvest Matters — But Isn’t Everything

The term Ichibancha, or “first harvest,” refers to the first flush of tea leaves picked in spring. These leaves are prized for their tenderness, vibrant color, and concentrated nutrients. But first harvest alone doesn’t guarantee excellence — factors like cultivar, processing technique, region, and storage all contribute to the final cup’s quality.

Source: Multiple Japanese tea growers and platforms like Ippodo Tea and Yunomi emphasize that while first harvest is important, true quality depends on a combination of elements.

6. Okumidori: A Rare Gem in the Matcha World

Okumidori is a lesser-known matcha cultivar prized for its smooth, mellow profile and low bitterness. But there’s a catch: it’s difficult to grow, produces smaller yields, and is rarely available in organic form. That’s why most cafes don’t offer it. If you find a spot that does, it means they’re sourcing intentionally — and probably paying a premium to do so.

Source: Brands like Marukyu Koyamaen and Matcha.co list Okumidori among their more premium offerings, noting its rarity and cultivation challenges.

7. Our Philosophy: No “Best.” Just Better Intentions.

At Borderless Coffee, we don’t claim to have “the best matcha.” That’s subjective. What we believe in is care — for people, for process, and for tradition. We source thoughtfully, ask questions, and aim to create something with integrity. We’re not here to compete. We’re here to contribute — to the farmers, the culture, and the matcha community as a whole.

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Matcha is more than just a green drink. It’s a bridge between cultures, a symbol of patience and precision, and a craft worth respecting. When you sip matcha at Borderless, you’re not just tasting tea — you’re tasting intention.

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