Understanding Matcha Grades: Ceremonial, Latte, and Culinary
Matcha is more than just green tea powder, it’s a centuries-old Japanese tradition with a wide range of flavors, textures, and uses. If you’ve ever shopped for matcha, you may have noticed different grades: Ceremonial, Latte, and Culinary. But what do these terms really mean, and how do you know which one to choose?
In this guide, we’ll break down each matcha grade, explain how it’s harvested and processed, and help you pick the right matcha for every occasion.
1. Ceremonial Grade Matcha
Best for: Traditional matcha tea, enjoyed pure with hot water.
Harvest & Processing
Ceremonial grade matcha is made from the first harvest of young, tender tea leaves. The plants are shaded for around 3–4 weeks before picking, which increases chlorophyll levels and enhances sweetness. Only the softest leaves are hand-picked, steamed, dried, and stone-ground into an ultra-fine powder.
Flavor Profile
- Smooth and naturally sweet
- Rich umami flavor with a delicate aroma
- No bitterness when prepared correctly
Color & Texture
- Vibrant, bright green color
- Silky, almost creamy powder texture
2. Latte Grade Matcha
Best for: Matcha lattes, smoothies, and mixed drinks.
Harvest & Processing
Latte grade matcha is typically made from slightly more mature tea leaves than ceremonial grade, often from the first or second harvest. While still shaded before harvest, the leaves have a stronger flavor to hold up when mixed with milk or other ingredients.
Flavor Profile
- Balanced taste with mild bitterness
- Less delicate than ceremonial, but still smooth
- Robust enough to blend without losing its flavor
Color & Texture
- Deep green color (slightly less vibrant than ceremonial)
- Fine powder, though not as silky as ceremonial
3. Culinary Grade Matcha
Best for: Baking, cooking, and desserts.
Harvest & Processing
Culinary grade is often made from later harvest leaves that are more robust and have a stronger taste. The shading period may be shorter, and the leaves are chosen for their flavor intensity rather than delicate sweetness.
Flavor Profile
- Strong, slightly astringent taste
- Designed to stand out when combined with flour, sugar, or fats
- Less umami and more pronounced green tea notes
Color & Texture
- Green color with a slightly yellowish tone
- Powder is fine but may feel less silky compared to higher grades
Key Differences at a Glance
| Grade | Harvest | Best Use | Flavor | Color |
|---|---|---|---|---|
| Ceremonial | First harvest, youngest leaves | Traditional tea | Smooth, sweet, umami | Bright green |
| Latte | First or second harvest | Lattes & drinks | Balanced, mild bitterness | Deep green |
| Culinary | Later harvest | Baking & cooking | Strong, astringent | Green/yellowish |
Which One Should You Choose?
- Ceremonial: For pure matcha tea moments and traditional preparation.
- Latte: For drinks where matcha is mixed with milk or other liquids.
- Culinary: For recipes where matcha is one of many ingredients.
Final Tip: Always store matcha in an airtight container away from light, heat, and moisture to preserve its flavor and color — no matter the grade.
