Ceremonial or culinary matcha: choose by how you use it

Choosing matcha for a bowl, a latte or baking is easier when the producer tells you what the tea is suited to. “Ceremonial” and “culinary” appear on many packs, but the label alone does not tell you how a particular tea will taste in your recipe.

Start with the producer’s advice

Ippodo explains that it does not use the term ceremonial grade for its own matcha, describing it as a marketing term rather than a term used in Japan. That is one producer’s explanation of its range, and a useful reason to look for more information than a grade word on the front of a pack.

For matcha with water

Look for a tea recommended for drinking with water and read its taste notes. Follow the stated dose, water quantity and temperature before adjusting it. Our first-bowl guide explains the preparation sequence. The IKI set supplies tools for that sequence, not matcha powder or a particular grade of tea.

For a latte

Milk changes the drink, so read the producer’s latte recommendation rather than assuming the most expensive powder is the best choice for your taste. Our matcha latte guide gives a measured recipe you can adjust. The Glaze set is useful for whisking the tea separately and pouring it into the milk.

For baking

Choose tea described as suitable for baking and use a recipe written for matcha powder. A cake recipe and a bowl of tea are different uses. Do not replace a measured amount with a large heap because the colour looks light: changing the quantity changes the recipe as well as the colour.

Before buying a large pack

Check the pack size, storage instructions and how much you use in a serving. A smaller pack can be the practical choice when you are still deciding what you like. Record the tea’s name and your quantities so the next purchase is based on a cup you enjoyed, not only a label.

Further reading: Ippodo on the term ceremonial grade.