Matcha might be having a moment right now, but its roots actually go way back. Originally used by Zen monks to stay alert during long meditation sessions, this powdered green tea became central to Japanese tea ceremonies and, more recently, has made its way into trendy cafés, skincare products and dessert menus. But if you’ve ever tried buying it, you’ve likely stumbled into the murky world of matcha grading. Ceremonial. Culinary. Premium. It’s enough to make you abandon your shopping cart entirely. Here’s ‘the tea’ on culinary and ceremonial-grade matcha.
Ceremonial-grade matcha is typically made from the first flush of the tea plant, meaning the youngest, most tender leaves…
At its core, matcha is made from shade-grown green tea leaves called tencha, which are steamed, dried and stone-ground into a fine powder. In fact, matcha actually means ‘powdered green tea’ – ma meaning ‘rubbed’ and cha meaning ‘tea’ in Japanese. The shading process increases chlorophyll and amino acids, giving matcha its bright, gorgeous green colour and distinctive umami flavour. But not all matcha is created equal, and that’s where the ceremonial versus culinary-grade divide comes in.
What is ceremonial-grade matcha?
Ceremonial-grade matcha is typically made from the first flush of the tea plant, meaning the youngest, most tender leaves are hand-picked during the earliest harvest of the season. These leaves are carefully de-veined and de-stemmed before being ground slowly between granite stones to preserve their integrity. The result? A smooth, mellow, slightly sweet powder with a creamy texture and no bitterness when whisked with water.
Here’s the kicker – there’s no official global standard for what counts as ‘ceremonial-grade matcha’. It’s not even a regulated term! Unlike kosher, halal, organic or vegan-labelled foods and beverages, which brands have to go through a regulated board, ceremonial-grade matcha doesn’t have to get recognised certification to be labelled as such. Much like sushi-grade salmon, it’s an arbitrary term.
That doesn’t mean good ceremonial matcha doesn’t exist. But don’t be fooled into thinking you need ceremonial-grade matcha to enjoy a great latte. That’s where culinary-grade matcha comes in.
What is culinary-grade matcha?
Culinary-grade matcha is sourced from second or third harvests and includes older leaves, which are more robust and slightly bitter. That extra edge makes it perfect for recipes where the flavour needs to punch through milk, butter or sugar – think matcha lattes, baked goods or even salad dressings. It’s not something you’d want to whisk up and sip plain, though.
With matcha, colour and flavour say more than labels.
The colour is typically more muted (think army green instead of neon), and the texture might be a bit coarser. That’s totally fine if you’re mixing it into food or drink. Just don’t expect the same smooth, umami-rich experience you’d get from higher-end matcha.
How to spot the ‘good stuff’
If you’ve ever scrolled through endless matcha products online, you’ll know it’s a jungle out there. Prices vary wildly; every brand claims to be ‘premium’ and the labels don’t always help. So, how do you know if you’re getting high-quality matcha and overpriced green tea? Here’s what to look for…
Colour
Is it vibrant or dull? The first and most obvious giveaway is the colour. Ceremonial-grade matcha should be a bright, almost neon green. That vibrancy comes from high levels of chlorophyll, which tells you the tea leaves were grown in the shade and processed properly. If your matcha is yellowish, olive-toned or brownish, it’s likely lower grade, older or oxidised.
Texture
You want it to be finely ground and silky. Run your fingers through it (or gently rub a pinch between them). High-grade matcha should feel soft and smooth, almost like talcum powder. That’s because the leaves have been stone-ground very finely. Grittier matcha suggests poor processing or that it’s been cut with fillers or stems.
Smell
Sniff whether it’s grassy, fresh and slightly sweet. Good matcha smells like fresh-cut grass with a creamy, slightly sweet edge. It should smell clean and vibrant, not musty, fishy or overly bitter. If it smells off, it probably is. Don’t waste your money.
Taste
Does it taste balanced? The flavour of high-quality matcha makes it special. It should be rich, smooth and have a pleasant umami taste. Bitter, dull or astringent matcha is often a sign of poor quality or that it’s not intended to be consumed as is. (Culinary-grade matcha is best for baking treats or making lattes, where other ingredients mute the bitter notes.)
Origin
Some of the most respected matcha comes from Uji (Kyoto Prefecture) and Nishio (Aichi Prefecture) in Japan, where matcha has been cultivated for centuries. While other countries (like China and Korea) produce matcha, traditional Japanese farms generally still set the benchmark for quality.
Packaging
Make sure it’s airtight, opaque and sold in small batches. Matcha is sensitive to light, air and heat, which degrade its flavour and nutrients. Look for matcha sold in airtight, light-proof tins or resealable pouches. And steer clear of huge bulk bags, unless you’re going to use it fast – it’s best fresh. If you need something for long-term use, culinary-grade matcha might be your best bet.
What’s ‘the tea’ on matcha?
The lack of regulation around matcha grading has led to a flood of low-quality powders being sold at premium prices. And because ceremonial-grade matcha is expensive to produce, it’s easy to cut corners or mislead customers with pretty branding and vague descriptions. That’s why it’s so important to understand what you’re actually paying for.
Some brands offer ‘premium’ or ‘latte-grade’ as intermediate options, which can help bridge the gap – but again, those terms aren’t standardised either. It really comes down to doing a bit of homework and knowing what to look for.
If you’re whisking it up and sipping it straight – or making a traditional matcha – go for the best ceremonial-grade you can afford. If you’re blending it into smoothies, ice cream, cookies or oat milk lattes, culinary-grade matcha will do the job just fine (and save you some cash in the process). With matcha, colour and flavour say more than labels.
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