Table of Contents
What is Ceremonial Matcha?
Characteristics of Matcha
How Is Ceremonial Matcha Made?
Matcha Cultivation
Lighting Conditions
Fertilization and Soil Care
Matcha Powder Processing
Ceremonial vs Culinary Matcha
What Ceremonial Matcha is Used for?
Traditional Way of Preparing Ceremonial Matcha
Tools for Preparing Ceremonial Matcha
How to Prepare Ceremonial Matcha
Koicha (Thick Tea)
Usucha (Thin Tea)
Why Japan Does Not Use the Term Ceremonial Grade
FAQ
Can I Use Ceremonial Grade Matcha for Lattes?
Is Ceremonial Grade Matcha Healthier?
Is Starbucks Matcha Ceremonial Grade?
Final Thoughts
Matcha, a finely ground green tea made from carefully selected tea leaves, has become popular worldwide for its bright green color, unique flavor, and its role in Japanese tea culture. Among the various types of matcha available, ceremonial grade matcha is the highest quality and is traditionally used in Japanese tea ceremonies.
But what is ceremonial grade matcha, and how is it different from other types like culinary matcha? In this guide, we will cover everything you need to know about ceremonial matcha—from its characteristics and production to traditional preparation methods and its place in Japanese culture.
What is Ceremonial Matcha?
Ceremonial matcha is the finest quality matcha powder, made from the youngest, most tender tea leaves that farmers harvest during the first harvest of the tea plant. This matcha grade is meant to be drunk in its purest form, whisked with only hot water in traditional tea ceremonies.
Unlike lower grades of matcha, which chefs use in cooking or mix with other ingredients, ceremonial grade matcha is prized for its smooth texture, natural sweetness, and nuanced flavors reflecting the care and precision involved in its cultivation and production.
Characteristics of Ceremonial Matcha
When evaluating matcha quality, several key characteristics define ceremonial grade matcha and distinguish it from other grades:
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Color: Ceremonial grade matcha has a bright green color, a result of the shading process during cultivation that increases chlorophyll and amino acids in the leaves. This bright green color indicates high quality and freshness.
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Aroma: Fresh and vegetal with subtle sweet and grassy notes, with no bitterness or harshness that lower quality matcha might have.
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Texture: Producers stone-ground ceremonial matcha into a fine powder to achieve a smooth, delicate texture that dissolves easily in water, creating a creamy consistency.
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Flavor: The flavor profile of ceremonial matcha is complex and balanced, with natural sweetness, umami richness from amino acids like L-theanine, and a slight vegetal taste. It lacks the bitterness or astringent notes found in culinary grade matcha or lower quality matcha.
How is Ceremonial Matcha Made?
The production of ceremonial matcha is a labor of love that affects the final product.
Matcha Cultivation
It all starts in Japan, where tea farmers grow tea plants for ceremonial matcha. They pick the top leaves of the tea plant. These leaves are prized for their higher concentration of natural compounds that give them a smooth taste and bright color.
Lighting Conditions
One of the key factors in making high-quality matcha is the shading process. Several weeks before harvest, growers shade the tea plants from direct sunlight, reducing photosynthesis and increasing chlorophyll and L-theanine. This results in the vibrant green color and enhanced sweetness characteristic of ceremonial matcha.
Fertilization and Soil Care
To keep the tea plants healthy and obtain the best leaves, growers manage fertilization and soil conditions. This organic and hands-on approach is what gives depth of flavor and vibrancy to the matcha.
Matcha Powder Processing
After harvest, the leaves are steamed briefly to prevent oxidation and preserve the green color and flavor. Then they are dried and deveined to remove the stems and veins to avoid bitterness.
The remaining leaf material, called tencha, is stone-ground into a fine powder. This slow grinding process preserves the delicate flavor and texture of ceremonial matcha.
Ceremonial vs Culinary Matcha
Understanding the difference between ceremonial and culinary matcha is key to choosing the right matcha for you.
Ceremonial grade matcha is made from the youngest, most tender leaves and is meant to be whisked with hot water and enjoyed on its own, highlighting its natural sweetness and matcha flavor. It’s used in traditional tea ceremonies and for those who want an authentic matcha experience.
Culinary matcha is made from older leaves and includes some of the harsher parts of the tea plant. It has a more robust, sometimes bitter flavor that can withstand being mixed with other ingredients.
Culinary matcha is used in baking, smoothies, matcha lattes, and other recipes where the matcha is mixed with milk or sweeteners. While it still has the matcha qualities, the flavor profile and color are less vibrant than ceremonial grade.
In short, matcha falls into two broad grades: ceremonial and culinary, each with unique characteristics and uses.
What Ceremonial Matcha is Used for?
Here’s the thing—ceremonial matcha is perfect for those moments when you want to experience something truly exceptional. We’re talking about the good stuff here, made from the youngest, most tender tea leaves harvested during the first flush.
This matcha green tea has a smooth texture, natural sweetness, and rich umami that will blow you away when you drink it on its own, just whisked with hot water. It’s your go-to for traditional Japanese tea ceremonies, where the whole point is savoring that delicate balance of flavor and aroma.
And if you want to try both thick tea (koicha) and thin tea (usucha) styles, ceremonial matcha is what you need to highlight those refined flavors and that silky smooth mouthfeel.
While ceremonial matcha can be used in matcha lattes, its delicate flavor and higher price point make it better suited for drinking straight rather than mixing with milk or sweeteners.
For those culinary adventures like baked goods, smoothies, or recipes where matcha gets mixed with other ingredients, you’re probably better off with culinary grade matcha, because its stronger, more robust flavor can stand up to all that mixing and cooking.
In short, ceremonial matcha shines when you want to experience the best matcha green tea at its purest—whether you’re doing a traditional tea ceremony, creating a mindful daily ritual, or simply savoring a bowl of authentic Japanese matcha prepared with love and care.
Traditional Way of Preparing Ceremonial Matcha
Tools for Preparing Ceremonial Matcha
The traditional preparation of Japanese matcha requires specific tools. The essential utensils are:
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A chasen (bamboo whisk) to create a frothy, smooth texture.
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A chawan (tea bowl) to whisk and drink the tea.
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A chasaku (bamboo scoop) to measure the right amount of matcha powder.
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A sifter to ensure the matcha powder is free of clumps for a smooth drink.
How to Prepare Ceremonial Matcha
Koicha (Thick Tea)
Koicha, or thick tea, is a traditional way of preparing ceremonial matcha used in formal Japanese tea ceremonies. It has a rich, smooth texture and concentrated flavor to savor the full depth of matcha. Here’s how to prepare koicha:
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Measure the Matcha: Use about 3 to 4 grams (2 to 3 scoops with a chasaku) of ceremonial grade matcha powder.
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Sift the Matcha: Sift the matcha powder into the tea bowl (chawan) to remove any clumps and ensure smoothness.
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Add Hot Water: Pour about 40 to 60 milliliters of hot water heated to around 70 to 80 degrees Celsius (158 to 176 degrees Fahrenheit) into the bowl.
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Mix the Matcha: Using a bamboo whisk (chasen), gently mix the matcha and water with slow, deliberate strokes to combine the powder and water into a thick, smooth paste. Avoid whisking vigorously to prevent froth.
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Serve and Enjoy: Koicha is served without froth and has a dense, syrupy texture. Sip slowly to enjoy the rich umami and natural sweetness of the matcha.
Usucha (Thin Tea)
Usucha, or thin tea, is a lighter, more frothy way of preparing ceremonial matcha commonly enjoyed in everyday contexts and informal tea gatherings. It has a refreshing taste and delicate balance of flavors. Here’s how to prepare usucha:
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Measure the Matcha: Use about 1 to 2 grams (1 to 2 scoops with a chashaku) of ceremonial grade matcha powder.
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Sift the Matcha: Sift the powder into the tea bowl to remove clumps and ensure smoothness.
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Add Hot Water: Pour about 70 to 80 milliliters of hot water heated to about 70 to 80 degrees Celsius (158 to 176 degrees Fahrenheit) into the bowl.
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Whisk the Matcha: Using a bamboo whisk, whisk briskly in a zigzag motion until the matcha becomes frothy with a layer of fine bubbles on top.
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Serve and Enjoy: Usucha has a lighter texture with a bright green color and delicate, sweet flavor. Consume immediately to enjoy its fresh aroma and smooth mouthfeel.
Why Japan Does Not Use the Term Ceremonial Grade
Interestingly, in Japan, tea sellers don’t use the term “ceremonial grade.” Instead, they categorize matcha by its actual quality and intended use, with distinctions made between matcha for tea ceremony and matcha for culinary purposes.
The concept of “ceremonial grade” is more common in international markets where it helps consumers to identify high-quality matcha to drink straight. In Japan, the focus is on the authentic Japanese matcha experience, freshness, flavor, and tradition rather than rigid grading terms.
FAQ
Can I Use Ceremonial Grade Matcha for Lattes?
Yes, you can use ceremonial grade matcha for lattes, and it will give you a more delicate and nuanced flavor compared to culinary grade matcha. However, since ceremonial matcha is more expensive and has a delicate flavor, many prefer to use culinary grade matcha for lattes and other recipes where milk and sweetener are added.
Is Ceremonial Grade Matcha Healthier?
Ceremonial grade matcha is made from the youngest leaves, which are prized for their smooth taste and vibrant color. Culinary grade matcha often has a stronger and more robust flavor that works well in recipes.
Is Starbucks Matcha Ceremonial Grade?
Starbucks uses culinary grade matcha in their beverages including matcha lattes. While it has the matcha flavor and color, it doesn’t match the premium matcha quality and nuanced flavor of ceremonial grade matcha.
Final Thoughts
Understanding ceremonial grade matcha helps tea lovers to appreciate the craftsmanship and tradition behind this exceptional green tea powder. From cultivation and shading to stone grinding and traditional preparation, ceremonial matcha is the highest standard of quality and flavor among matcha grades.
Whether you enjoy it in a traditional tea ceremony or as a luxurious daily ritual, choosing the right matcha (ceremonial or culinary) ensures a delightful experience that honors Japanese tea culture. For those who want the purest and most authentic taste of matcha green tea, ceremonial grade matcha is the gold standard.
Ready to try the best matcha for yourself? Visit our tea store today and explore our curated selection of premium ceremonial and culinary grade matcha powders. Elevate your tea ritual with authentic Japanese matcha for true connoisseurs.
