Ceremonial Grade Matcha Doesn't Actually Exist in Japan — Here's Why

From pastries and cookies to eye-catching lattes, there are countless ways to use delicate, earthy matcha. 

In the United States, matcha is a powdered green tea that’s sold typically in two grades: culinary and ceremonial. This labeling distinction keys drinkers into the quality and texture of the matcha powder, but it’s important to note that these grades aren’t legally standardized. The term “ceremonial grade” isn’t even used in Japan, and in fact was created to market matcha in Western countries. This means that regardless of the grade listed on the matcha packaging, taste and quality may vary, so buying from a trusted brand is especially important.

New York City-based recipe developer Remy Park, who regularly shares fanciful matcha recipes on her blog Veggiekins, recommends selecting a matcha sourced from the Uji region of Kyoto, Japan, which is known for its historic commitment to quality matcha teas.

“There’s just something about [Uji’s] growing climate and the practice that’s been perfected for centuries that yields the best matcha,” she says. “It’s kind of like how [the best] wines come from certain regions in France. It has a lot to do with the terrain and climate.” 

How is ceremonial matcha made?

All tea, including matcha, starts with the Camellia sinensis plant. Ceremonial matcha indicates that the tea comes from the plant’s first harvest of the spring season, usually around May, and has been shaded from excessive sunlight throughout most of the growing period. . This is the ideal time for capturing matcha’s balanced flavor and nutrients, and, because these leaves are young, they have more chlorophyll and feature the most vibrant color. 

After harvest, the leaves are finely milled and stems are removed during processing, which is why the powder is ideal for silky-smooth lattes, lemonade, smoothies, and more.

How is culinary matcha made?

A second, later tea harvest will produce culinary matcha, which has a slightly bitter flavor and coarser mouthfeel. 

These leaves have been subjected to more sunlight, so the taste is more astringent. They're also ground more quickly than ceremonial matcha leaves, contributing to a slightly more granular powder that's earthy and bitter. This grade is typically combined with milk and sweeteners that help balance and round out its flavor.

Due to this lower quality and gritty texture, you’ll typically find culinary matcha at a lower price point, likely under $20 per ounce.  

How to choose between ceremonial and culinary matcha

Certified tea sommelier Jee Choe says that the appearance of matcha contains helpful clues about its quality.

She explains that top-grade matcha will typically have a vibrant green color, while lower-quality powders will appear dull and brown in tone. When tasted, quality matcha should present multiple layers of grassy, earthy flavors — lower-quality teas, on the other hand, typically feature a flat, bitter flavor profile.

While culinary matcha is typically used for baking (consider the light, less umami Wakaki or Hatsu blends from Ippodo), delicate, flaky pastries and cookies will fare better if made using a high-quality, smooth ceremonial matcha. Ceremonial powders can run you anywhere from $20 to upwards of $50 per ounce. 

“With higher quality matcha, the flavor is generally rich, with vegetal and sweet notes without any jarring bitterness,” says Choe. “The flavors will be multi-layered with subtle tasting notes with each sip.”