Ceremonial Grade vs Culinary Grade Matcha [The Difference]

Green tea is famous for the health benefits it provides and a lot of people around the globe consume it. Matcha is one variety of green tea that has a lot more to offer when compared to regular tea.

The cultivation and processing of matcha is different. After harvesting, the leaves go through a grinding process that turns them into a fine powder.

In fact, you will be ingesting the whole leaf when you consume matcha and this is the main reason why it has higher amounts of caffeine and antioxidants than normal green tea.

Different Grades of Matcha

There are two main types of matcha – the ceremonial or culinary (cooking) grade. Most often people wonder which one of the two they should choose. Let’s find out why they are different.

Ceremonial Grade Matcha

Ceremonial matcha is an inseparable part of tea ceremonies. The youngest tea leaves are picked and used to make this matcha because they have the maximum amount of chlorophyll in them.

This is probably why ceremonial grade matcha is vibrant green in color.

Further, the veins and stems of each and every leaf are removed to ensure that the texture of the matcha powder is smooth enough when it is ground. The end result is a fine powder just like talc.

Ceremonial matcha is undoubtedly of top quality. Whisking it with hot water will make its delicate taste emerge. It rarely has blends or flavors added to it.

Ceremonial matcha doesn’t need anything more than water to make the beverage enjoyable. Japanese tea ceremonies revolve around this grade of matcha.

This grade of matcha is not for cooking, baking, or any other purpose. Being of fine quality, it is expensive. Another reason is that it is too gentle and delicate in taste for use in baking or cooking.

Culinary Grade Matcha

Matcha that does not bear the label of being ceremonial grade is called Culinary (cooking) matcha. As its name suggests, you can use it in cooking and baking.

You can make matcha lattes, smoothies, cakes, tarts, and a lot more revolving around this one ingredient.

Culinary matcha is also made from young leaves but they aren’t as young as the ones that are used for the ceremonial grade matcha. The color of culinary grade matcha is also a little less vibrant than the ceremonial counterpart.

However, this does not mean that culinary matcha is of substandard quality. It has a great taste and flora in itself.

Apart from cooking and baking, culinary grade matcha is often a part of smoothies, frappes, frozen treats, desserts, and green tea lattes as well.

How to Differentiate Between Ceremonial and Culinary Grade Matcha?

You can easily differentiate ceremonial and culinary matcha apart by looking at the color. The ceremonial grade has a deep and vibrant green hue whereas the culinary one is not so bright.

Both culinary and ceremonial grade matcha has sweet flavor notes with a fresh and grassy smell. You should note that the former is more on the bitter side.

Essentially, both the grades are just different in color and flavor profiles. You can even go ahead and drink the ceremonial grade matcha because basically, it is of high quality and would taste good.

However, being expensive by nature, ceremonial grade matcha is commonly a part of traditional ceremonies. Also, you must note that the color of the matcha also depends on its origin, harvest time, and organic farming.

Make sure that the matcha you choose is only from organic farms. Non-organic farms use synthetic chemical fertilizer and pesticides to influence the taste.

Moreover, 1st harvest in Spring brings out the best color and taste. So, do check the month on the box or cover to understand 2nd or even 3rd harvest.

And, top of all, you must be aware that Japan grows the best matcha in the world.

The Final Takeaway

Mostly consumed with hot water, ceremonial matcha is of a vibrant green color. While, culinary grade matcha is used as an ingredient in cooking, baking, and making smoothies, grapes, and desserts.

Both the grades are of high quality with only difference in their color and flavor profiles.