The 3 grades of matcha: culinary, premium, ceremonial
Partager
On shelves and websites, matchas look alike. Same green color in appearance, same fine powder. And yet, the differences are radical.
The key: understanding the grades. And above all, understanding what each implies for the cup.
Culinary grade: designed for cooking
Culinary matcha is produced from older leaves or late harvests. Its color is often khaki green, sometimes yellowish. Its taste is more bitter, more astringent.
This grade is designed to be mixed with other ingredients: waffles, ice cream, pastries, lattes with a lot of milk. It withstands high temperatures and strong flavors well.
Ideal use: baking, smoothies, cooking. Not recommended for direct drinking.
Premium grade: the balance between taste and price
Premium grade uses higher quality leaves than culinary. The color is brighter, the taste softer, the bitterness more contained. It can be drunk pure, diluted in water.
Many matchas sold in France as "ceremonial" are actually premium grades. They are decent — but not equivalent to true ceremonial.
Ceremonial grade: the peak
Ceremonial grade is produced from the first leaves of the spring harvest, shaded 3 to 4 weeks before picking. These conditions maximize L-theanine, chlorophyll, and sweetness.
The color is intense emerald green. The taste is naturally sweet, almost sugary — without sugar. Umami is present. Bitterness is almost absent.
How to recognize it: An authentic ceremonial matcha is bright green (not khaki), smells of freshly cut grass or white flowers, and is sweet at 80°C without sugar. If it's bitter alone, it's not ceremonial.
How to choose?
- You cook — Culinary grade. Cheaper, heat resistant.
- You're discovering hot matcha — Premium or ceremonial grade.
- You want the full experience, pure, without milk — Ceremonial grade only.
FAQ
Q: Are all Japanese matchas ceremonial?
A: No. Japanese origin is necessary but not sufficient. The grade depends on the quality of the leaves, the harvest season, and the grinding. An inexpensive Japanese matcha can be culinary.
Q: Is ceremonial grade always more expensive?
A: Yes. The production process (shading, first harvests, slow stone grinding) is more costly. A "ceremonial" for less than €20 for 30g is almost always a premium or lower grade.
Q: Can you cook with ceremonial matcha?
A: Technically yes, but it would be a shame. Its taste qualities are masked by cooking and other ingredients. Better to enjoy it pure.
