Ceremonial vs Culinary Matcha: What's the Difference?

If you have shopped for matcha, you have probably seen the words ceremonial and culinary. Here is what they mean, and which one you actually want.

Ceremonial grade matcha

Ceremonial grade is the highest quality matcha, made from the youngest, first harvest leaves. It is shade grown and stone ground into an ultra fine powder. Expect a vivid green colour, a naturally sweet and smooth taste, and almost no bitterness. This is the matcha you want for drinking on its own, whisked with just hot water, or in a good latte.

Culinary grade matcha

Culinary grade is made from later harvest leaves. It has a stronger, more bitter flavour and a duller colour, which is why it is used in baking, smoothies and cooking where other ingredients balance it out. It is cheaper, but it is not pleasant to drink on its own.

How to tell them apart

• Colour: ceremonial is a bright, vivid green; culinary is more olive or yellowish.
• Taste: ceremonial is smooth and naturally sweet; culinary is bitter and astringent.
• Use: ceremonial for drinking and lattes; culinary for baking and cooking.

Which should you buy?

If you want to drink matcha, choose ceremonial grade, first harvest matcha. It is worth it. Mie's matcha is first harvest, ceremonial grade, sourced from JAS and FSSC certified farms in Yame, Japan. Shop Mie matcha in 30g and 100g.