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Ceremonial Vs Culinary Grade Matcha: What's The Difference?
11 September, 2024
We have broken down some of the main differences between the two different types of Matcha and what you can expect from them. Similar to coffee beans, each matcha is different and can vary. So too can how you like to drink it and which one you like, because, hey, we are all different, and at the end of the day it comes down to personal preference. We recommend trying different kinds and different ways of drinking it to see how you like.
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Bright green colour.02
Ceremonial grade matcha.Ceremonial grade matcha is collected in the first harvest/pick of the year
Culinary Vs Ceremonial Grade Matcha
Quality
Ceremonial grade matcha is collected in the first harvest/pick of the year. Culinary grade can be collected in the second or third harvest.
Taste
Ceremonial grade matcha is softer and more delicate whereas culinary can be slightly more bitter.
Colour
Ceremonial matcha is typically a more bight and vibrant green. Culinary grade may be more of a pale and muted green.
Bitterness
As mentioned before, ceremonial grade is a gentle matcha, and as it is typically consumed on its own, it is very balanced in terms of its bitterness. Culinary grade, on the other hand, is more bitter in its flavour profile, hence why this is typically recommended to drink mixed with milk and/or sweetener to help soften it or used in cooking.
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Whisking matcha.Culinary grade matcha is great for using in cooking or baking due to its stronger flavour.
Sweetness
Ceremonial grade matcha is typically sweeter than culinary grade and when we say sweet we don't mean it is sweet like sugar it just has a more well balanced flavour profile.
Aftertaste
Ceremonial grade has a more soft, subtle after taste that culinary grade matcha which tens to have a stronger, more bitter aftertaste.
Fragrance
Ceremonial grade matcha may have a lighter, sweeter fragrance than culinary grade.
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Optimal water temp is between 80°c-85°c.05
1 scoop is 1 gram of matcha.Tips for making matcha
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Measure out 2 grams of ceremonial grade matcha for one person with 30 - 40 mls of water. 1 gram is equivalent to 1 wooden matcha scoop.
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Water temperature should be 80°-85°, water above this temperature is considered too hot and has the potential of killing the abundance of vitamins and minerals present in the matcha. If the water is too cold (for example 40° - 50°C), the nutrients will remain intact, however it will mean that the bubbly/foamy surface won't form during the the whisking process.
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For best results boil water in an iron kettle, this kind of kettle removes the minerals from the water to create 'soft' mellow water which yields the best results.
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Make sure to soak your whisk prior to use and make sure the whisk doesn't touch the the bottom while whisking, this prevents damage to the bamboo whisk.
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Tara at a tea ceremony in Japan.07
Matcha whisking.05.
When whisking, use a back and forth fluid motion similar to drawing the letter 'M'. Do not more straight rather than side to side.
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Posture is considered very important in the whisking process. The whisker should sit up straight and move from the core.
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At the end of the matcha whisking process, make a big circle around the rim of the cup to create a foamy mountain.
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Add your milk of choice. For non dairy options, soy and oat are recomended for taste. Almond milk's bitter taste is not ideal for mixing with matcha.
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If choosing a sweetener, the best option is to add a non-flavoured simple sugar syrup to avoid disrupting the flavour however, maple and honey are also popular sweeteners but just be aware this will change the flavours accordingly.
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Whisking matcha.09
Matcha making at Maido.What's so great about Matcha?
Matcha is packed full of antioxidants, amino acids and minerals. Even though matcha has the same amount as caffeine as coffee, it offers a slow-release caffeine boost creating a slower release or energy whilst combatting jitters.
Growing Matcha
Uji Kyoto is historically considered to produce premium matcha due to its history and geography. However, there are other areas including Fukoka and Kyushu that are now well know for their excellent matcha quality. The temperatures between day and night are sufficient to stress the soil and produce the nutrients needed. Tea leaves need to be shaded for 2-3 weeks before harvest, plants are shaded to induce panic, causing them to absorb all the nutrients in the soil.
Producing organic matcha is hard, fertilisers are needed and used to maintain sweetness in the leaves when growing matcha and even if an organic fertiliser is used, it still cannot be classified and labelled as organic. This makes it hard to find matcha that is classified as 'organic' even though many growers are using organic processes and products.