Explanation of Matcha Grades: Ceremonial, Latte, and Culinary
Matcha is more than just green tea powder – it's a centuries-old Japanese tradition with a wide variety of flavors, textures, and uses.
If you've ever bought matcha, you've probably come across terms like Ceremonial , Latte , and Culinary . But what do these grades actually mean, and how do you know which one to choose?
In this guide, we explain each grade of matcha, how it's harvested and processed, and help you choose the right matcha for any occasion.
1. Ceremonial Grade Matcha
Best use: Traditional matcha tea, enjoyed neat with hot water.
Harvest & processing
Ceremonial matcha is made from the first harvest of young, tender tea leaves. The plants are shaded for about 3–4 weeks before harvest, which increases the chlorophyll content and intensifies the sweetness. Only the tenderest leaves are hand-picked, steamed, dried, and stone-ground into an ultrafine powder.
Flavor profile
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Soft and naturally sweet
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Rich umami flavour with a delicate aroma
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No bitterness when prepared correctly
Color & texture
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Vibrant, bright green color
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Silky, almost creamy powder texture
2. Latte Grade Matcha
Best use: Matcha lattes, smoothies, and blended drinks.
Harvest & processing
Latte-grade matcha is typically made from slightly riper leaves than ceremonial matcha, often from the first or second harvest. Although the plants are still shaded, the leaves have a stronger flavor that holds up well when combined with milk or other ingredients.
Flavor profile
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Balanced taste with a slight bitterness
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Less delicate than ceremonial matcha, but still soft
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Powerful enough not to fade in a mix
Color & texture
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Dark green color (slightly less bright than ceremonial matcha)
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Fine powder, but less silky than ceremonial
3. Culinary Grade Matcha
Best use: Baking, cooking and desserts.
Harvest & processing
Culinary-grade matcha is often made from leaves from later harvests, which are firmer and have a more robust flavor. The shade period is often shorter, and the leaves are selected for their intense flavor rather than their delicate sweetness.
Flavor profile
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Strong, slightly tart taste
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Designed to work well with flour, sugar or fats
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Less umami, more pronounced green tea notes
Color & texture
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Green color with a slightly yellowish tint
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Still a fine powder, but less silky than higher grades
Key differences at a glance
| Gradation | Harvest | Best use | Taste | Colour |
|---|---|---|---|---|
| Ceremonial | First harvest, youngest leaves | Traditional tea | Soft, sweet, umami | Bright green |
| Latte | First or second harvest | Lattes & drinks | Balanced, slightly bitter | Dark green |
| Culinary | Later harvest | Baking & cooking | Strong, bitter | Green/yellowish |
Which one should you choose?
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Ceremonial: For pure matcha tea moments and traditional preparation.
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Latte: For drinks where matcha is mixed with milk or other liquids.
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Culinary: For recipes that feature matcha as one of the many ingredients.
Final tip: Always store matcha in an airtight container away from light, heat, and moisture to preserve its flavor and color—regardless of the grade.
