The remaining types of ceremonial matcha have just arrived, and Kyosun s.r.o. is now fully stocked with every quality grade – B+, B++, A+, A++ and A+++. All of these teas come from 2026 harvest batches, every one is lab-tested, and you can view the results online at any time. If you've been waiting for the full range to be available so you could compare grades side by side and commit for the whole season, this is the moment.
Full availability means peace of mind for your menu
For a café, bistro or beverage producer, the worst-case scenario is when customers fall in love with a particular flavour profile and you can't supply it the following month. That's why we planned the season so that every grade from B+ to A+++ is available at the same time – not just the most popular ones. You can therefore build your drinks menu around a combination of several qualities without risking that one of them drops out.
It also means you can afford to work with matcha in layers: one grade for usucha served on its own, another for matcha latte with milk, and another for baking and patisserie applications, where the refinement of the top tier has no room to shine. With larger volumes, the difference in cost per serving adds up very quickly.
How the grades differ in practice
- B+ and B++ – a more robust, pronounced profile that won't get lost in milk or sugar. The natural choice for lattes, iced drinks, smoothies and food applications where matcha has to cut through other flavours.
- A+ – the all-rounder in the middle. Smooth enough to serve with water, strong enough for milk-based drinks. If you want a single tea to cover your entire menu, start here.
- A++ – a distinctly sweeter body, less astringency, richer colour. Ideal for a premium offering and for preparing usucha for guests who know their matcha.
- A+++ – the finest grind and the cleanest profile in the whole range. Made for ceremonial preparation and for venues that want one item on the menu people talk about.
All grades come from the Japanese tea regions we have worked with for years – Uji, Aichi, Shizuoka and Kagoshima. The difference between grades isn't origin, but leaf selection, length of shading and the way the leaf is processed before it goes to the stone mills.
Lab tests for every batch
Every batch we bring into stock goes through laboratory testing, and we don't keep the results in a drawer. You'll find them at quality.kyosun.com, where you can look them up by specific batch. For buyers, that has two practical benefits.
First – during an audit or inspection you have the documentation immediately to hand, with nothing to wait for. Second – if you supply onwards yourself, you can offer that same traceability to your own customers. It's an argument that works better in B2B negotiations than any piece of marketing copy, and it separates a transparent supplier from a middleman who doesn't know where the powder came from either.
The 2026 harvest delivered – and samples will show it fastest
We rate this year's batches as very successful, but we appreciate that coming from a supplier this sounds like something we're obliged to say. So our advice is simple: order samples. A matcha's flavour profile can be described in words, but the decision about which grade suits your milk, your water and your preparation method takes ten minutes with a whisking bowl – not a datasheet.
Recommended approach for a comparative tasting:
- Prepare every grade the same way – identical weight, same volume of water, temperature around 75 °C.
- Taste with water on its own first, and only then with the milk you actually use.
- Test plant-based alternatives separately – oat and almond milk shift both perceived sweetness and foam structure in different ways.
- Write down your dosing. A lower grade often needs slightly fewer grams per serving than you'd expect.
Storage and stock rotation
Matcha is more sensitive to light, heat, humidity and oxygen than any other tea – you're working with an extremely fine powder, which means an enormous surface area. Store unopened packs cool and dark, use opened ones within weeks, and always close them straight after weighing. If you buy in larger volumes, it pays to split your stock into a working portion and a reserve, and open them one at a time.
Matcha naturally contains caffeine, which contributes to increased alertness and improved concentration – a relevant selling point both in the café and in the office. Don't use this messaging for flavoured products, shakes or hojicha, though; there, keep the focus purely on taste.
What to do next
In stock: B+, B++, A+, A++, A+++ – 2026 harvest batches.
Test results: quality.kyosun.com
Questions, samples and quotes: sales@kyosun.com
Tell us what kind of operation you run and what monthly volumes you go through – we'll recommend a combination of grades that makes sense both in cost and in flavour, and help you pick samples to compare.