Matcha Culinary Grade

Culinary (cooking) grade matcha is the one you use to make matcha smoothies, shakes and bakes, while the Ceremonial stuff is used in tea ceremonies or for drinking straight.

But then it gets a little complicated…

Flavour profiles. Colour palettes. Production techniques – there’s a world of difference between these Matcha grades.

So here’s a quick guide to understanding culinary and ceremonial matcha grades – by the end, you’ll be a matcha expert!

Ceremonial matcha and culinary matcha is essentially the same thing – matcha.

Provided you have bought good quality products, both grades are based on the same matcha tea grown to those exacting traditional standards in Japan.

Ceremonial grade matcha is made from the youngest tea leaves with all the stems and veins removed to obtain a very smooth flavour and texture.