Have you ever noticed variations in the shades of green in your green tea, whether brewed at home or from your favorite café?
That’s because matcha comes in different grades, each with unique characteristics, flavors, aromas, and colors based on how the tea leaves are harvested.
Matcha is primarily divided into two main grades: Ceremonial Grade and Cooking or Culinary Grade. This categorization is similar to how wines are classified into those meant for drinking straight versus those used for cooking.
Ceremonial Grade Matcha
Ceremonial grade matcha is known for its smooth, naturally sweet flavor and vibrant green color. This premium grade uses the youngest tea leaves from the first harvest, which are rich in nutrients and free from bitterness. Even a small amount creates a rich, refined taste with a smooth, flour-like texture. It’s best suited for traditional preparations like hot tea, where its delicate sweetness can shine through without being overshadowed by other ingredients. Due to its high quality, ceremonial matcha is often used in Japanese tea ceremonies. However, it’s less ideal for recipes like lattes or desserts, as the flavor can get lost, and it’s relatively costly.
Cooking Grade or Culinary Grade Matcha
Culinary grade matcha is more versatile, suitable for use in desserts, baked goods, smoothies, and both hot and cold beverages. While it doesn’t have the vibrant green of ceremonial matcha, it offers a robust flavor that can stand out even when mixed with other ingredients. This grade is made from tea leaves harvested later, giving it a stronger, more bitter taste. It can be further categorized by aroma, color, and flavor intensity, tailored to different recipes. Although it’s primarily used for cooking, those who appreciate its strong flavor may also brew it straight.
Key Differences Between Ceremonial and Cooking Grade Matcha
Harvesting: Ceremonial matcha comes from the first harvest, using the tender young leaves that are nutrient-rich and naturally sweeter. Cooking grade matcha uses the second harvest, which is more bitter and has a less vibrant color.
Color: Ceremonial grade matcha is bright green due to its higher chlorophyll and L-theanine content, indicating freshness and quality. Cooking grade matcha is often a duller green, as it comes from older, lower leaves on the tea plant. The soil and region also play a role; for example, Kagoshima matcha has a deeper green due to its volcanic soil, while Seimei matcha is known for its bright hue.
Flavor Profile: Ceremonial grade matcha offers a more refined taste with subtle umami and sweetness, making it perfect for pure tea preparations. Cooking grade matcha, with its stronger and more bitter flavor, is ideal for recipes where the matcha needs to assert itself among other ingredients.
Choosing the Right Matcha for Your Needs
The choice between ceremonial and cooking grade matcha depends on your intended use. Ceremonial matcha is perfect for those seeking a pure, traditional tea experience. In contrast, cooking grade matcha works well for creating desserts like matcha ice cream, nama chocolate, and matcha-flavored pastries. Higher culinary grades can enhance delicate desserts, while lower grades suit recipes needing a more intense matcha flavor, like brownies or soba noodles.
When selecting cooking grade matcha, be wary of extremely cheap options, as they can be overly astringent and lack true matcha flavor. Organic matcha may also have a different taste compared to conventionally grown options due to its chemical-free cultivation.
Both grades have their unique roles, and understanding their differences allows you to enjoy matcha in the best way possible—whether that’s savoring its subtle umami in a ceremonial cup or enjoying its bold taste in a delicious dessert.
Sources:
https://www.matchaeologist.com/blogs/explore/ceremonial-vs-culinary-matcha
https://naokimatcha.com/articles/ceremonial-gradematcha/
http://fullleafteacompany.com/products/matcha