FAQs
What is ceremonial grade matcha?
Ceremonial grade is the highest quality matcha available — made from the youngest, shade-grown tea leaves, stone ground into an ultra-fine powder. It's the grade traditionally used in Japanese tea ceremonies, and the only grade we stock at Raw Matcha.
How is ceremonial grade different from culinary grade?
Ceremonial grade is smoother, naturally sweeter, and far less bitter — it's designed to be enjoyed on its own, whisked in warm water. Culinary grade is more intense and astringent, which makes it better suited to lattes, baking, and smoothies where the flavour needs to hold its own against milk or sugar.
Why is ceremonial grade matcha more expensive?
Because producing it properly takes time, care, and very selective harvesting. Only the youngest leaves are picked, the stems and veins are removed by hand, and the remaining leaf is stone ground slowly to preserve its colour, flavour, and nutritional integrity. There are no shortcuts in the process — and the difference in the cup is immediately obvious.
What does it taste like?
Smooth, rich, and umami-forward with a natural sweetness and almost no bitterness when prepared correctly. If the matcha you've tried before has been bitter or grassy in a harsh way, chances are it wasn't ceremonial grade — or it was made with water that was too hot.
How do you prepare it?
Sift 1–2 grams (roughly half a teaspoon) of matcha into a bowl or wide cup. Add 60–80ml of hot water — not boiling, ideally around 70–80°C. Whisk in a quick back-and-forth motion using a bamboo whisk until smooth and frothy. That's it.
Can I use it in lattes or cooking?
You can, but ceremonial grade is best enjoyed on its own — milk and sweetener tend to mask the delicate flavour you're paying for. If you're making lattes or baking regularly, culinary grade is the more cost-effective choice. For a simple matcha latte where the matcha flavour still shines through, ceremonial grade is worth it.
What are the health benefits?
Matcha is exceptionally rich in antioxidants — particularly EGCG, one of the most studied plant compounds in nutritional science. The L-theanine content supports calm, focused energy without the crash associated with coffee. It may also support metabolism, cardiovascular health, and detoxification pathways. For a deeper look at the research, head to our blog.
How should I store it?
In an airtight container, away from light, heat, and moisture. Refrigeration can help extend freshness — just make sure the container is sealed tightly so the matcha doesn't absorb any other odours.
How long does it last?
Once opened, best consumed within one to two months for peak flavour and potency. Unopened and stored correctly, it will keep for up to 24 months.
Why is the colour so green?
The tea plants are shade-grown for three to four weeks before harvest, which triggers the plant to produce significantly more chlorophyll and L-theanine. That chlorophyll is what gives high-quality ceremonial matcha its vivid, almost luminous green colour. A dull or olive-coloured matcha is a reliable sign of lower quality.
What is hojicha? Hojicha is a Japanese roasted tea made from the same Camellia sinensis plant as matcha. Where matcha is steamed and stone ground to preserve its bright green colour and grassy flavour, hojicha undergoes a high-heat roasting process that transforms the leaves into a deep reddish-brown powder with a warm, toasty character that's entirely its own.
How does hojicha taste different to matcha? Where matcha is bright, grassy, and umami-forward, hojicha is warm, mellow, and deeply comforting — with notes of caramelised nuts, roasted cocoa, and a subtle sweetness. It's earthy and smooth without any of the bitterness that lower-quality matcha can have. Most people who are new to Japanese tea find hojicha immediately approachable and easy to love.
Does hojicha contain caffeine? Very little. The roasting process burns off most of the caffeine, leaving only around 7–10mg per serve — roughly one tenth of a cup of coffee. This makes hojicha one of the lowest-caffeine teas available and genuinely suitable for drinking at any time of day, including in the evening before bed.
When is the best time to drink hojicha? Any time, but it really comes into its own in the afternoon and evening. The low caffeine, warm flavour, and grounding character make it the perfect wind-down drink after a long day. Think of it as the natural companion to matcha — matcha to start your morning, hojicha to close your evening.
How do you prepare hojicha? The same way as matcha — sift, add warm water at around 80–90°C, and whisk until smooth. It works beautifully as a straight drink, a latte with frothed oat milk, or in desserts like ice cream, tiramisu, and baked goods. Its bold, caramelised flavour holds up exceptionally well in recipes.
Our hojicha is sourced from Kyoto, Japan — a medium roast blend chosen specifically for its deeper, richer flavour profile. Like our matcha, it contains no fillers, no added flavours, and no shortcuts.
