Ceremonial Grade VS Culinary Grade

May 23, 2024

Matcha, the finely ground green tea powder, is becoming increasingly popular worldwide, both for its health benefits and its unique flavor. However, not all matchas are created equal. There are essentially two grades of matcha: culinary-grade matcha and ceremonial-grade matcha. Understanding the differences between these two types can help you choose the right matcha for your needs and preferences.

The tea leaves used

The first major difference between culinary-grade matcha and ceremonial-grade matcha lies in the tea leaves used for their production.

Ceremonial Grade Matcha

The leaves used to produce ceremonial-grade matcha are the youngest and most tender, often hand-picked. These leaves generally come from the first harvest, called "ichibancha". They are shaded for several weeks before harvesting, which increases their chlorophyll content and L-theanine, an amino acid that contributes to matcha's sweet, umami flavor. The veins and stems are removed to preserve only the best of the leaf, ensuring a very fine texture and delicate flavor.

TSUKI Organic Matcha Original is an excellent example of high-quality ceremonial matcha. It is made from the young leaves of the first harvest, offering a smooth experience and pure taste.

Culinary Grade Matcha

The tea leaves used for culinary-grade matcha often come from later harvests and may include more mature leaves. These leaves generally contain more fibers, which can give a slightly grittier texture. They are also shaded, but may be processed with less care than leaves intended for ceremonial matcha. The veins and stems may be partially included, which influences the texture and flavor of the final product.

TSUKI Organic Culinary Matcha is ideal for culinary recipes. Although more robust and slightly bitter than ceremonial matcha, it retains the richness of flavor and is perfect for smoothies, pastries and savory dishes.

Difference in taste

Taste is another crucial aspect that distinguishes culinary-grade matcha from ceremonial-grade matcha.

Ceremonial Grade Matcha

Ceremonial-grade matcha is renowned for its sweet, rich, umami flavor. It has almost no bitterness and subtle, complex herbal notes. This sweetness comes from the high concentration of L-theanine and amino acids, resulting from the cultivation method and the quality of the leaves used. This matcha is ideal for drinking neat, simply whipped with hot water.

TSUKI Organic Matcha Original is a perfect choice for those seeking a smooth, delicate experience without bitterness. Its fine texture and refined taste make it an excellent match for traditional consumption.

Culinary Grade Matcha

Culinary-grade matcha has a stronger, more pronounced flavor, with a slight bitterness. This stronger flavor makes it ideal for use as an ingredient in cooking and baking recipes, where it can blend with other ingredients without being overpowered. It's perfect for smoothies, ice creams, pastries and savoury dishes.

TSUKI Organic Culinary Matcha has a strong, full-bodied flavor, ideal for your gourmet creations. It will add a unique touch to your sweet and savory recipes.

Color Difference

The color of matcha is also an indicator of its grade.

Ceremonial Grade Matcha

Ceremonial-grade matcha has a bright, vivid green color. This vibrant hue is the result of the high chlorophyll content, which is amplified by the process of shading the leaves before harvesting. The intense color is a sign of the freshness and quality of the leaves used.

TSUKI Organic Matcha Original has a bright green color, a sign of its high quality. It is visually striking and guarantees an authentic matcha experience.

Culinary Grade Matcha

Culinary-grade matcha often has a duller green color, sometimes tending towards yellow or brown. This difference in color is due to the use of more mature leaves and a lower concentration of chlorophyll. Although less vibrant, this matcha remains valuable for its culinary uses.

TSUKI Organic Culinary Matcha has a softer green color, ideal for recipes where taste is more important than appearance.

In conclusion, the choice between culinary-grade matcha and ceremonial-grade matcha depends mainly on how you intend to use it. Ceremonial-grade matcha, with its high-quality leaves, mild flavor and vibrant color, is ideal for direct consumption and traditional tea ceremonies. By contrast, culinary-grade matcha, with its stronger taste and less vibrant color, is perfect for culinary creations, adding a unique flavor to a variety of dishes and beverages.

At TSUKI, we offer a wide range of products to meet all your needs: