Matcha Grades Explained

Matcha Grades Explained

The Real Difference Between Ceremonial and Culinary Matcha

If you shop for matcha outside Japan, you will almost certainly see the terms
“Ceremonial Grade” and “Culinary Grade.”

They sound official and authoritative — but here is the truth:

👉 These are not formal grading systems in Japan.

So what do they actually mean?
And how should you choose the right matcha?

There Is No Official “Grade” System in Japan

In Japan, matcha is not classified as “ceremonial” or “culinary.”

Instead, producers think in terms of:

  • Leaf quality

  • Harvest timing

  • Cultivar

  • Intended use

The ceremonial/culinary distinction was created mainly for overseas markets to help consumers understand usage differences.

That doesn’t mean the terms are useless — but they are often misunderstood.

What “Ceremonial Grade” Really Means

“Ceremonial grade” matcha usually refers to matcha intended to be:

  • Whisked with water

  • Drunk on its own

  • Enjoyed without sugar or milk

Characteristics typically include:

  • Bright, vibrant green color

  • Smooth umami flavor

  • Low bitterness

  • Fine texture

This matcha is made from younger leaves, often from the first harvest, and processed with great care.

It is designed to taste balanced and pleasant by itself.

What “Culinary Grade” Really Means

“Culinary grade” matcha is intended for:

  • Lattes

  • Baking

  • Desserts

  • Smoothies

Because it will be mixed with other ingredients, it usually has:

  • Stronger bitterness

  • More robust flavor

  • Darker green or yellowish tone

This doesn’t mean it is “bad.”
It simply means it is formulated to stand up to sugar, milk, or fats.

The Biggest Misconception

Many people assume:

Ceremonial = high quality
Culinary = low quality

This is not always true.

A well-made culinary matcha can be excellent for its purpose,
while a poorly sourced “ceremonial grade” matcha may taste flat or bitter.

The key difference is intended use, not quality alone.

How Japanese Producers Actually Think

In Japan, producers focus on:

  • Flavor balance

  • Aroma

  • Texture

  • Usage

For example:

  • Matcha for tea ceremony

  • Matcha for everyday drinking

  • Matcha for confectionery

  • Matcha for food processing

Each type is made differently — and all require expertise.

How to Choose the Right Matcha

Instead of asking “Which grade is better?” ask:

  • Will I drink it with just water?

  • Will I add milk or sugar?

  • Will I bake or cook with it?

If you plan to whisk and drink it straight → ceremonial-style
If you plan to cook or mix → culinary-style

Final Thoughts

“Ceremonial” and “culinary” are guidelines, not rules.

Understanding their real meaning helps you:

  • Avoid overpaying

  • Choose the right matcha for your purpose

  • Appreciate matcha beyond marketing labels

🍵 The best matcha is not defined by a grade —
but by how and why you use it.

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