What Is Ceremonial Grade Matcha—and How Is It Different from Regular Matcha?

My dudes? Miss Matcha is having a moment. If you’ve been anywhere near the internet in the past few months, you have seen the meteoric rise of matcha from “that green thing that we all know exists but only some people like” to “that green thing that everyone loves and is suddenly an expert on.” There is matcha content everywhere, people who used to not be fans of the stuff are giving it a second try, and there has been so much matcha mania that now there is a global shortage of matcha. No, really, look it up.

But we aren’t here to talk about the shortage. And we aren’t even really here to talk about what matcha is—if that’s what you’re curious about, you can check out our helpful matcha explainer. We are here to talk about ceremonial grade matcha and to address questions like: Is ceremonial grade matcha really different? What does “ceremonial grade” even mean? Who decides what is and isn’t ceremonial grade matcha? Could I secretly be ceremonial grade? Read on to get some ceremonial grade answers to those ceremonial grade questions of yours.

What is ceremonial grade matcha? What is the difference between ceremonial grade and regular matcha?

Generally speaking, ceremonial grade matcha is supposed to be “better.” In what ways, you ask? Well due to the use of younger leaves or “first harvest tea leaves,” ceremonial grade matcha has higher levels of chlorophyll (the stuff that makes it brighter green than regular matcha) and L-Theanine, an amino acid that supposedly makes ceremonial grade matcha lightly sweet and umami, as well as significantly less bitter than its less ceremonial counterparts. Essentially, ceremonial matcha is greener (think green M&M’s, not Shrek), sweeter, less bitter, has a finer texture, and is milder overall than regular or culinary grade matcha.

What is culinary grade matcha?

Culinary grade matcha is usually what is recommended if you are going to throw the powder into a smoothie or use it to make your baked goods green (side note, I know it’s not strictly a “baked good,” but now I kind of want to make matcha green eggs and ham), unlike the ceremonial stuff, which is intended to be consumed straight-up and or in matcha lattes. Culinary grade matcha uses older leaves (as in they are left on the plant longer; they haven’t just been sitting around), and this makes it a bit stronger in flavor, a bit more bitter, a bit of a swampier shade of green (think Shrek, not green M&M’s), and, importantly, much cheaper.

But can I use culinary grade matcha in my lattes? Will I be arrested by the matcha cops?

No, you will not be arrested by the matcha cops. You can totally use culinary grade matcha in your lattes—it’s truly a matter of preference and what you are willing to pay, especially as the shortage continues and tariffs kick in.

Why is it called ceremonial grade matcha? Is there an actual ceremony involved?

Yes! Ceremonial grade matcha is the type of matcha typically used for Japanese tea ceremonies where matcha and water are whisked together using a traditional bamboo whisk (yes, the ones you have seen on TikTok), and then that mixture is typically consumed straight since the higher quality matcha means the mixture will not be exceedingly bitter.

Who decides what is ceremonial grade and what is not (i.e. what’s hot-cha and what’s not-cha)?

Turns out there is nobody really regulating what can or cannot be called “ceremonial grade matcha.” So while the above generalizations are true and ceremonial grade matcha is typically going to be a bit more premium in taste and aesthetic as well as price, you should be aware that “ceremonial grade” is, at its core, a marketing term, and you should take it with a grain of salt. There is probably at least some “ceremonial grade matcha” out there that is not, in fact, ceremony-ready.

So which should I buy? Which matcha is the best match for me oh matcha match maker?

Awww, shucks I’m not all that. But I do have an opinion (since it is my job). In conclusion, if you are going to go get the bamboo whisk, the little bowl, and the whole setup, I say get ceremonial grade (and pick something Sporked recommends). If you are going to put in all the work to make the tea according to tradition, get tea that will make that work pay off. If you are just using a milk frother to mix powder into some hot milk for a quickie little matcha latte, you could go either way. Ceremonial may taste a bit smoother, but the milk will round out a lot of the culinary grade matcha’s bitterness, especially if you sweeten your lattes at all. Lastly, if you are baking with it (or green eggs and hamming it) and don’t care about the exact shade of green that you get, I’d say get the culinary grade matcha. You likely will not taste a huge difference, plus it’s so much cheaper, and y’all? Life is ~esspensive~ at the moment, so “treat yo self” and all that, but save money where ya can.