Different Grades of Matcha Explained
Matcha comes in different grades, and each one has its own personality.
Some are vibrant and delicate, made for quiet moments with just water. Others are bold and robust, built to shine in recipes where they need to stand up to chocolate, butter, and sugar.
Understanding these differences isn't about memorizing a bunch of rules. It's about knowing which matcha fits what you actually want to do with it. Let's break it down.
What Matcha Grades Actually Mean
Here's something that might surprise you. Matcha grades aren't some official, regulated system. There's no governing body in Japan stamping matcha with quality certifications.
These are marketing terms. Each producer decides what to call their matcha based on their own standards. That means the line between grades can get a little blurry.
This is why finding matcha brands you trust matters. At Marlo's Matcha, we're transparent about where our matcha comes from, how it's processed, and what makes each grade unique. But across the industry, you really have to do your homework.
Even within grades, there's variation based on cultivars and growing conditions. The same ceremonial grade label might include matcha from different regions or different harvest times.
However, the three main grades (ceremonial, premium and culinary) exist to make things simpler for matcha lovers like you.
Ceremonial Grade
What It Is
Ceremonial grade matcha starts with the youngest leaves of the year. These first-harvest leaves, called shin cha, are the most tender and nutrient-rich. Before harvest, the tea plants are shaded for 20 to 30 days, which boosts chlorophyll and L-theanine production.
After picking, the leaves go through a meticulous process. Stems and veins get removed completely. What's left is stone-ground slowly, creating an fine powder that feels like silk between your fingers. This careful processing is what sets ceremonial grade apart.
Taste and Appearance
The first thing you'll notice is the color. Ceremonial grade matcha is a vibrant, bright green. That intensity comes from all that chlorophyll the shaded leaves produce.
The flavor is naturally sweet with rich umami. There's a depth to it, a savory quality that lingers on your tongue. The finish is smooth and creamy, with no bitterness at all. When you whisk it, it dissolves easily and creates a frothy texture. The aroma is fresh and grassy, like the smell of spring.
Perfect Uses
Ceremonial grade is made for drinking. The traditional way is usucha style, whisked with just hot water in a bowl. This lets you appreciate every nuance of flavor.
It's also beautiful in matcha lattes when you want to really taste the matcha. The delicate sweetness holds up even when mixed with milk.
Our 753 Matcha is a perfect example of ceremonial grade matcha. Grown in the misty mountains of Honyama in Shizuoka, it's umami-rich and smooth with gentle nuttiness and sweetness.
Premium Grade
What It Is
Premium grade matcha is made from a blend of first and second harvest leaves. The processing is less refined than ceremonial, but it's still good quality matcha.
The trade-off is that it becomes more affordable while maintaining some delicate flavor. Think of premium as a budget everyday option. It's not trying to be ceremonial grade, and that's okay.
Taste and Appearance
The flavor is more robust and bitter than ceremonial. There's some astringency, a slight drying sensation that gives it structure. The color is a deep green, though not as vibrant as ceremonial.
Premium grade isn't really smooth enough to drink straight if you're used to ceremonial. But it can work in lattes if you're on a tight budget and want something better than culinary grade.
Perfect Uses
Premium shines in smoothies and blended beverages. The bold flavor means it won't get lost when combined with fruits, protein powder, or other smoothie ingredients.
It's also a good choice when you're drinking multiple cups of matcha throughout the day and don't want to blow through expensive ceremonial grade.
Culinary Grade
What It Is
Culinary grade matcha is made from older leaves from later harvests. These leaves have had more sun exposure, which means higher catechin content. The grinding process is faster, creating a coarser texture.
This isn't "lower quality" in the sense of being bad. It's just cultivated for a different purpose. The bolder, more bitter flavor is intentional. It's designed to stand out amongst other ingredients.
Taste and Appearance
The flavor is stronger, more bitter and astringent than the other grades. The color is a duller, more muted green, sometimes with a slight yellowish tinge.
The texture is grainier and won't whisk into a smooth, frothy bowl. That coarseness is actually useful in recipes where you're mixing it into batter or dough.
Perfect Uses
Culinary grade exists for baking and cooking. Matcha cookies, cakes, brownies, ice cream, sauces, savory dishes. Any recipe where matcha is one ingredient among many.
The bold flavor cuts through butter, sugar, and chocolate. Where ceremonial grade might disappear, culinary grade makes sure you taste the matcha.
How to Choose Your Matcha Grade
| Grade | Origin | Color | Flavor | Texture | Best Use | Price |
|---|---|---|---|---|---|---|
| Ceremonial | First harvest | Vibrant green | Sweet, umami | Super smooth | Drinking | High |
| Premium | First & second blend | Deep green | Mixed, mild | Balanced | Smoothies | Medium |
| Culinary | Later harvests | Muted green | Bitter, bold | Coarse, gritty | Cooking | Low |
For taste use ceremonial grade, no question. The flavor profile for both traditional drinking and matcha lattes is unmatched. If you care about how your matcha tastes, this is the grade to choose.
For health, ceremonial grade wins here too. It contains the highest chlorophyll content due to the leaves being the youngest. That vibrant green color you see? That's nutrition you can actually measure.
For cooking, use culinary grade. You need that bolder flavor profile that can handle being mixed with other ingredients. Using ceremonial grade in baking can work, but you're losing all the subtlety.
For budget, premium grade is the middle ground. More nuanced flavor than culinary and less price than ceremonial. Honestly though, the little bit extra you pay for ceremonial grade is totally worth it.
Try Ceremonial Grade Matcha
Our ceremonial grade 753 Matcha comes from Honyama's tranquil mountains, where mist and dramatic temperature shifts create ideal conditions for exceptional tea leaves. It's shade-grown using traditional methods, stone-ground, and arrives at your door ready to whisk.
The taste is umami-rich and smooth, with gentle nuttiness and sweetness. Delicate nori undertones that make each sip interesting. It's the kind of matcha that makes mornings feel special.
