Matcha Grades (Ceremonial vs. Culinary)
Matcha grades such as ceremonial and culinary are marketing categories, not official standards, describing whether matcha is fine enough to drink with water or meant for cooking.
Definition
Matcha is powdered tencha, shaded tea leaf that is steamed, dried, de-veined and stone ground. In export markets it is usually sold as ceremonial grade or culinary grade, sometimes with extra tiers such as premium, latte or ingredient grade. None of these terms is a legal or industry standard in Japan. Each company decides what qualifies. In practice, ceremonial grade means matcha meant to be whisked with water and drunk plain: early-harvest leaf, bright green color, very fine particles, more umami and less bitterness. Culinary grade means matcha meant for lattes, baking and desserts, usually from later harvests or more mature leaf, with a duller color and stronger bitterness that holds up against milk and sugar. Japanese producers think in different terms. They grade by harvest (first harvest, ichibancha, is best), by the degree and length of shading, by cultivar, and by whether a matcha is suitable for koicha, the thick style that demands the sweetest, least bitter powder, or only for usucha, the thin style. Tea schools also give names to specific blends from established houses, which is closer to a real quality marker than "ceremonial."
In Depth
Judge matcha by eye and taste. Good drinking matcha is a vivid jade green; yellow, brown or dull olive powder is older, later-harvest or oxidized. It should feel silky between the fingers, and whisked with water it should taste sweet and savory with little lingering bitterness.
For usucha, sift 2 g and whisk with 70 ml of water at 70-80°C (158-176°F). For koicha, use about 4 g with 30-40 ml. If a matcha is pleasant as usucha but harsh as koicha, it is a mid-grade drinking matcha.
Check the origin, harvest and the packer's name. Unopened matcha should be refrigerated; once open, use it within about 4-6 weeks. A tin labeled "ceremonial" at a low price per gram is usually a later-harvest product, and lattes taste better with a cheaper, stronger powder anyway.
See Also
- Japanese Tea Ceremony
- Matcha Buying Guide
- Shade-Grown Tea