Not all matcha is created equal. While the vibrant green powder may look similar across the board, the differences between ceremonial and culinary matcha are significant, especially when it comes to taste, color, and how it’s used.
Ceremonial matcha is made from the youngest tea leaves, carefully picked and stone-ground to preserve their delicate flavour and vibrant hue. The result is a smooth, naturally sweet powder meant to be enjoyed with water alone, without needing milk or sweeteners. This is the matcha used in traditional Japanese tea ceremonies. It’s pure, high-quality, and ideal for slow rituals.
Culinary matcha, on the other hand, is made from slightly older leaves. It tends to be more bitter, earthier in taste, and slightly duller in color. While it may not be ideal for sipping on its own, it works well in smoothies, baked goods, and recipes where the matcha flavour is blended with other ingredients.
When choosing between the two, consider the experience you're seeking. If you’re looking to build a mindful moment into your day or enjoy matcha for its flavour and benefits, ceremonial grade is the way to go. If you’re baking or experimenting in the kitchen, culinary grade may be a more practical choice.
For those wanting to slow down and truly savour the moment, our Organic Japanese Premium Matcha is ceremonial grade, vibrant, smooth, and crafted for pure enjoyment.