What the grades actually mean

A bowl of whisked matcha, an iced matcha latte, two small dishes holding bright green and dull olive powder, and a slice of matcha loaf cake, arranged along a travertine ledge with palm shadows on the wall above

Matcha 101

What the grades
actually mean

You will see matcha sold as ceremonial, premium, latte
or culinary grade. It is worth knowing that these are
industry terms, not regulated ones. No Japanese
authority defines them, and no one audits how they are
used. A tin can say ceremonial and mean very little.

What sits underneath the words is real, though.

Seen from above: a bowl of whisked matcha, a wooden spoon holding loose powder, an iced matcha latte in a glass and a matcha cookie on a small plate, on a pale stone surface with leaf shadows

Ceremonial
and culinary

Ceremonial grade generally means the first harvest of
the season, the youngest leaves at the top of the plant,
shaded for several weeks before picking, stems and veins
removed, then stone ground. Shading changes how the leaf
develops and softens the astringency, which is what makes
it drinkable with nothing added.

Culinary or ingredient grade generally comes from later
harvests and more mature leaves. It is stronger and more
astringent — which is the point. In a cake or a sweetened
latte it needs to hold its own against sugar and milk. On its
own in hot water it tastes harsh.

Neither is better. They are made for different jobs, and most
disappointment comes from using one where the other belongs.