Fast-track

Woah! This is the accelerated tier progression I did in a span of a year or slightly more (?).🤭

That’s coz their chocolates and ice-cream is yummy. 

🍵 Two days of whisking 🍵

Trying to use up the pack of milk before it goes bad

20th Oct (Tue)

I think this should be the last tin of Marusou Uji Hatsu Mukashi ceremonial matcha I have.

I always use another recipe that asks for 60ml fresh milk and already it’s so milky 😛. This recipe asks for at 3x more? 

I asked Mr Google if this (bottom pic) was still a good colour.

Yes, this is an excellent color for prepared matcha.

The liquid in your bowl shows a deep, vibrant spring green hue. When judging prepared matcha, this level of saturated green indicates several positive traits:

• Shade-Grown Quality: The rich green color indicates the tea leaves were properly shaded before harvest. This process spikes the plant's chlorophyll levels, creating that bright color and boosting the sweet, savory umami flavors while reducing bitterness.

• Freshness & Proper Storage: When matcha oxidizes from exposure to light, heat, or air, the chlorophyll breaks down, turning the tea into a dull olive, khaki, or brownish color. Your bowl shows no signs of these dull undertones.

• Good Preparation: You have also managed to achieve a lovely layer of fine micro-bubbles. (Huh? 开玩笑 this is lovely layer? I still can’t do a nice microfoam) 

Because I don’t drink my matcha that often, this oxidization is what I’m afraid. I make an effort for proper storage. I’m sure my matcha powder is oxidized somehow, just lucky that the colour of my matcha after whisking still looks as green as the one on the left.

I drank this. And then …. I ended up going to the … because I haven’t been drinking milk so I forgot I am lactose intolerant 🤣

21st Oct (Wed)

Going to make a huge batch of matcha latte for che-che coz I really need to finish the milk. Had to take the new can down from the cabinet. I can’t buy anymore matcha until I finish what I have at home. 

Took out this Shizuoka’s matcha (¥1620 with tax)

I made the same comparison between these 2 different matchas before. Click HERE. Then they said the black can is better. 

Undeterred, thinking maybe the review is biased then, I made a check again. 

Gave the same review.

I wanted to make comparison between the two again. This time with an older Uji matcha and a newly opened Shizuoka matcha

“My 2-month old matcha looks perfectly prime and ready to drink!”

Going off the topic. Yay! Pays off to be kiasu in the way I keep my matcha powder. 

So it means I’ve been wasting my good matcha on her lattes. But it makes no sense to open two cans of matcha each time right? Hmm…. So I’m going to keep all the expensive matcha for myself now as I usually prefer usucha 

I’ve always preferred the green Yotsuba milk altho they’re both from Hokkaido. But I hate that they don’t come in smaller pack. 

I came across some so called Uji matcha in Shoppee and decided to make a comparison. 

The matcha on the left (in the black tin) is significantly better in quality.

1. Grade & Quality Indicators

The Black Tin (Left): This contains Hatsu-Mukashi (初昔) matcha. The word "Mukashi" (昔) is a traditional Japanese naming convention historically reserved for top-tier ceremonial grade matcha. It is shade-grown, typically stone-ground, and intended to be smooth enough to drink traditionally with just hot water. 
The Pouch (Right): This is marketed by a "Baker & Flavorist" brand explicitly as a culinary or ingredient-grade product intended for baking and flavoring. Culinary grades utilize later harvests, which results in a much sharper, more astringent, and bitter profile that needs to be masked by milk or sugar.

2. Packaging Difference

The Tin: Premium ceremonial matcha is almost always packaged in metal tins to completely seal out light, oxygen, and ambient odors, which degrade the sensitive green tea powder quickly.
The Pouch: Ziploc pouches are more prone to exposing the tea to oxygen over time and are standard for bulk culinary/baking powders.

3. Price Point

At S$35.14 – S$37.95 for what is likely a standard 20g–40g tin, the left option reflects the high cost of careful agricultural cultivation and fine stone-milling.
At S$8.71, the right option reflects low-cost, mass-produced commercial powder meant for recipes rather than drinking straight.

Which one should you buy?

Choose the Black Tin if you want to drink traditional hot matcha or high-quality iced lattes where you want a smooth, rich flavor.
Choose the Pouch if you are strictly using it to bake cookies, cakes, or mix heavily sweetened cafe-style drinks.

Based on the intended use and grading, the Japanese Matcha from Otsuka Green Tea Co (on the right) is the higher quality option for direct drinking, while the Uji Matcha (on the left) is better suited as a budget option for culinary purposes.

A breakdown of how they compare can help determine the right choice depending on preference:

🍵 Quality & Grade

Otsuka Green Tea Co. (Right): Explicitly labeled as Ceremony Grade Matcha. Ceremonial grade is made from the youngest, first-harvest shade-grown leaves, resulting in a smoother, more vibrant green powder with higher umami and virtually zero bitterness.
Uji Matcha (Left): Explicitly marketed toward the "Baker & Flavorist". This indicates it is a culinary-grade matcha meant to be mixed into baked goods, lattes, or smoothies. If whisked and drank straight with just water, culinary matcha tends to taste much more astringent and bitter.

💰 Price Point & Value

Otsuka Green Tea Co. (Right): Priced higher at S$12.11 to S$13.09 for a smaller tin. This is standard pricing for premium, drinkable authentic Japanese matcha.
Uji Matcha (Left): Significantly cheaper at $8.71 for a larger, resealable bag, offering a cost-effective choice for recipes that require larger quantities.

Recommendation: Choose the Otsuka Ceremony Grade (right) if the goal is to make pure, traditional hot or iced matcha tea to drink straight. Choose the Uji Matcha (left) if the goal is making matcha cookies, cakes, or sweet lattes where the distinct bitterness is masked by milk and sugar.

Based on the regions and quality standards of both brands, the Uji Matcha (left tin) is considered the better, higher-quality choice for traditional drinking.

Sourcing & Origin Comparison

AdoLeaf Matcha (Right Tin): It is primarily grown and sourced from Guizhou, China. While it adheres to traditional Uji processing craftsmanship, the leaves themselves are cultivated from a blend of tea cultivars in China rather than being grown in Japan. 
Uji Matcha (Left Tin): It is an authentic Japanese matcha sourced directly from Uji, Kyoto, Japan, which is globally recognized as the historic birthplace and gold standard for producing the finest ceremonial-grade matcha. 

Which one is better?

For Traditional Drinking (Usucha): The Japanese Uji Matcha on the left is superior. Authentic Uji cultivation relies on ancient, strict shade-growing techniques and stone-milling that produce a deep, smooth umami flavor profile with low bitterness. 
For Budget & Lattes: AdoLeaf is a highly popular, budget-friendly choice in Southeast Asia. It has a smooth, more beginner-friendly, and mellow flavor profile with lighter vegetal notes, making it excellent for daily iced or hot lattes without the premium price tag of true Japanese estate matcha.

Between the two options, the traditional Japanese "Hatsu Mukashi" (初昔) on the right is better for a true authentic matcha experience, while the ADOLEAF on the left is a decent modern budget option for milk lattes.

Here is a breakdown of how they compare to help you decide:

Direct Comparison

Feature	ADOLEAF 100% Master Blend (Left)	Hatsu Mukashi / 初昔 (Right)
Origin	Cultivated and processed in China	Authentic Japanese green tea (typically from Uji, Kyoto)
Price	S$13.90 (Highly affordable entry-level)	S$35.14 – S$37.95 (Standard retail import pricing)
Flavor Profile	Nutty, slightly earthy, low bitterness, but lacks deep umami flavor	Mild, deep, elegant sweetness with subtle umami and a refreshingly crisp finish
Best Used For	Everyday iced or hot lattes blended with milk/sweeteners	Pure drinking (Usucha / thin tea) or high-quality milk lattes

The Verdict

Choose the right side (初昔 - Hatsu Mukashi) if you value authenticity, want a traditional stone-ground flavor profile with clean tasting notes, or intend to drink your matcha straight with water. "Hatsu Mukashi" translates to "First Pickings" and represents the gold standard for entry ceremonial grade tea in Japan.
Choose the left side (ADOLEAF) if you are looking for a casual, budget-friendly option. While the labeling uses aggressive marketing buzzwords like "Grade AAAA" (which isn't a standardized industry scale), user reviews note it performs very well for making smooth, creamy lattes where the milk balances out the lighter tea flavor.

Let’s compare a slightly premium priced matcha

The Breakdown

Feature	Traditional "Hatsumukashi" (初昔) (Left Canister)	Crafti Ceremonial Signature (Right Canister)
Origin & Style	Traditional Japanese Tea House Heritage (e.g., Kanbayashi Shunsho or Nakamura Tokichi).	Modern Western/D2C Wellness Brand tailored for daily casual drinkers.
Grade	Ultra-Premium Ceremonial / Koicha grade. "Hatsumukashi" is a historic title given to top-tier, shade-grown harvests.	Premium Daily Ceremonial grade. Sourced from Uji, first harvest, but tailored for everyday consumption.
Flavor Profile	Intense, complex, full-bodied deep umami with rich undertones and near-zero bitterness when prepared properly.	Smooth, clean, mellow umami with a light natural sweetness and very little grassiness.
Best Used For	Drinking pure with water as Usucha (thin tea) or Koicha(thick tea) in a traditional style.	Whipping up matcha lattes, iced matchas, or simple daily drinks.

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The Verdict

Choose the left canister (Hatsumukashi) if you love the rich, deep, savory umami of traditional Japanese green tea and prefer drinking your matcha completely straight with just hot water. It represents higher traditional craftsmanship and historic prestige. 
Choose the right canister (Crafti) if you plan to make lattes with oat or dairy milk. Its smoother, lighter profile blends effortlessly without getting overpowered, making it highly approachable for regular daily drinking.

End of the day, it really depends what one prefers to drink. For me as I prefer usucha definitely I will make the money well spent and it’s not masked by milk or sugar. For those who prefers latte go for the cheaper ones, you can make more cups of matcha lattes as compared to my usucha.

Signing off!