Matcha Grades Demystified: Ceremonial vs. Culinary What's the Difference?
If you've started exploring the world of matcha, you've probably seen two terms pop up everywhere: ceremonial grade and culinary grade. It can be confusing! Do they come from different plants? Is one better than the other?
The short answer is no, and yes. They both come from the same tea plant, but the difference in how they are grown and processed is what sets them worlds apart. Think of it like a fine wine versus a cooking wine, each has a perfect purpose.
Let's break down the difference so you can choose the perfect matcha for your next creation.
Ceremonial Grade: For the Purist
This is the highest quality matcha available. It's called "ceremonial" or “premium” because it's the grade traditionally used in Japanese tea ceremonies. The meticulous process of creating it results in a pure, delicate flavor that is meant to be savored on its own.
The Leaves: It is made from the youngest, most tender tea leaves from the first harvest of the year. The plants are shade grown, which boosts their chlorophyll and L Theanine content, giving the matcha a vibrant, lush green color.
The Process: After harvesting, the leaves are carefully de stemmed and de veined, and then stone ground very slowly into an incredibly fine, silky powder.
The Taste: Ceremonial grade has a naturally sweet and rich umami flavor, with no bitterness. Its smooth, delicate profile is best enjoyed simply whisked with hot water, as a daily morning ritual, or in a clean latte where its flavor can truly shine.
Culinary Grade: For the Creator
Culinary grade matcha is designed to be an ingredient. While it comes from the same plant, it's processed with a different purpose in mind: to stand up to other flavors in a recipe. It's a fantastic, versatile workhorse for your kitchen.
The Leaves: This grade is made from slightly older leaves that are harvested later in the year. While still shade grown, the leaves have a more robust flavor profile.
The Process: The leaves may not have all their stems and veins removed, and are often ground more quickly by machine. This results in a powder that is a bit coarser than ceremonial grade and less vibrant in color.
The Taste: Culinary grade has a more pronounced, slightly astringent flavor. This stronger taste is exactly what you want when mixing it with other ingredients in a latte, smoothie, or baked good. Its bold flavor ensures it doesn't get lost.
The Bottom Line
Neither grade is "better" than the other, they are just different tools for different jobs.
If you are a matcha purist who wants to experience the true, unaltered flavor of high quality matcha, or if you make lattes and want a smooth, non bitter taste, choose Ceremonial Grade.
If you love adding matcha to smoothies, baking delicious cookies, or making creamy lattes where a more robust flavor is welcome, choose Culinary Grade.
Find our Honyama organic ceremonial grade matcha sourced directly from farmers in Shizuoka, Japan here!