FAQs
What is ceremonial grade matcha?
Ceremonial grade matcha is the highest quality of matcha green tea, made from the youngest, shade grown tea leaves. It is stone ground into a fine powder and traditionally used in Japanese tea ceremonies.
How is ceremonial grade different from culinary grade matcha?
Ceremonial grade is smoother, less bitter, and naturally sweet, making it ideal for drinking plain with just hot water. Culinary grade is stronger and more astringent, better suited for lattes, baking, and smoothies.
Why is ceremonial grade matcha more expensive?
The production process is highly selective. Only the youngest tea leaves are picked, stems and veins are removed, and the leaves are stone ground slowly. This process is labour intensive and yields a very fine, vibrant green powder.
What does ceremonial grade matcha taste like?
It has a smooth, rich umami flavour with natural sweetness and little to no bitterness when prepared correctly.
How do you prepare ceremonial grade matcha?
Traditionally, whisk 1–2 grams (about half a teaspoon) of matcha with 60–80ml of hot (not boiling) water using a bamboo whisk until frothy.
Can I use ceremonial grade matcha in lattes or cooking?
Yes, but it’s generally considered best enjoyed on its own, as milk or sugar may mask its delicate flavour. Culinary grade is more cost-effective for recipes.
What are the health benefits of ceremonial grade matcha?
It’s rich in antioxidants (especially EGCG), supports calm focus due to L-theanine, provides a gentle caffeine boost without the crash, and may support metabolism and detoxification.
How should I store ceremonial grade matcha?
Keep it in an airtight container, away from light, heat, and moisture. Refrigeration can help preserve freshness, but make sure it’s sealed tightly to avoid absorbing other odours.
How long does ceremonial grade matcha last?
Once opened, it’s best consumed within 1–2 months for peak freshness. Unopened, it can last up to 24 months if stored properly.
Why is the colour of ceremonial grade matcha so vibrant green?
The tea plants are shade-grown for several weeks before harvest, which boosts chlorophyll and amino acids, giving the powder its bright, vibrant green colour.