Uji Matcha segmentation by type classifies the product according to grade, physical form, and origin, each factor influencing price elasticity and end‑use selection. Grade differentiates ceremonial (high‑leaf‑to‑powder ratio, vibrant hue, 40 % of volume), premium (slightly lower leaf quality, 35 % of volume), and culinary (coarser texture, 25 % of volume) categories; the premium price premium of ceremonial grade drives a disproportionate share of revenue despite its lower unit sales. Form distinguishes pure powder, granulated (pre‑sieved for instant dissolution), and instant matcha (reconstituted from extracts); powder remains dominant (≈70 %), while granulated and instant together account for 30 % and cater to convenience‑oriented channels. Origin separates pure Uji‑grown matcha from blended blends that incorporate leaves from other Kyoto regions; pure Uji accounts for roughly 80 % of market value, underscoring the geographic premium attached to the terroir. The interaction of grade, form, and origin creates a layered market taxonomy that determines distribution strategies, pricing tiers, and ultimately the aggregate size of the Uji Matcha market.