What Makes One Matcha Different from Another

Not all matcha is created equal. The difference between ceremonial and culinary grades comes down to when the tea leaves are harvested, how they are processed, and the quality of the raw leaves.

Every harvest produces different leaf grades, and even within the same harvest, only a small portion of the leaves meet the strict standards for higher ceremonial grades.

There Is No Universal Standard

Although many brands use terms like “ceremonial,” “premium,” or “culinary,” there is no official universal grading system for matcha. Each producer or region may classify their tea differently. Understanding the distinctions between grades helps you choose the right matcha for your purpose—whether it’s for traditional tea preparation, lattes, or cooking.

Matcha Grades Explained

Platinum and Premium Ceremonial Grade

Platinum and Premium Ceremonial grades represent the most refined level of matcha. These are produced only from the first spring harvest, using the youngest and most tender leaves that have been shaded before picking.

Even within this harvest, not all leaves qualify—only the top-quality material, selected for color, aroma, and sweetness, is reserved for this grade.

This matcha is traditionally stone-milled in small batches to preserve its flavor and nutrients. It is characterized by an elegant balance of umami, sweetness, and aroma. Typically, this grade is made from finer or rarer cultivars and is crafted for connoisseurs and tea ceremony use.

Ceremonial Grade

Ceremonial grade matcha also comes from the first spring harvest, but it may include a slightly wider range of leaves compared to the platinum or premium ceremonial grades. It is still high quality, vibrant in color, and smooth in flavor—perfect for usucha (thin tea) or for those who want to experience authentic matcha in its traditional form.

Premium Grade

Premium grade matcha is often a blend of first and second spring harvest leaves. It maintains good balance in color, flavor, and aroma while offering a slightly stronger taste. This type of matcha works well for both whisking and blending, and is often used in high-end cafés and restaurants.

Latte Grade

Latte grade matcha typically includes a mix of second and third spring harvest leaves. It has a more robust, full-bodied taste that pairs well with milk or plant-based alternatives. This grade is ideal for professional beverage use, providing strong flavor without overpowering other ingredients.

Culinary Grade

Culinary grade matcha may come from the third spring harvest, autumn harvest, or a blend of both. The leaves used are more mature, resulting in a slightly more bitter flavor and lighter color. Culinary matcha is best suited for baking, smoothies, and recipes where the matcha is mixed with other flavors.

How Matcha Is Milled Matters

The way matcha is milled directly impacts its texture, aroma, and taste.

Traditional stone milling is a slow, precise process that produces a fine powder with a natural range of particle sizes. This variation helps balance the flavor, creating depth and smoothness in each sip.

Modern machine milling methods, such as bead or jet milling, can produce very fine and uniform particles but often lack that natural complexity. While these machines may generate some heat, this effect is generally minimal and not the main reason for differences in taste.

The key distinction lies in how the powder’s texture and particle diversity influence the overall drinking experience.

Authenticity and Transparency

Since there is no official grading authority for matcha, labels can be misleading. Terms like “ceremonial” are often used loosely in the marketplace.

Authentic producers classify matcha based on measurable factors such as harvest timing, leaf quality, cultivar, shading period, and milling method—not marketing terms.

Whether ceremonial, premium, or culinary, each grade serves a different purpose. What matters most is understanding how the tea was grown and processed, and choosing the right matcha for your intended use.

Choosing the Right Matcha for Your Taste and Purpose

Each grade of matcha has its own purpose and character. Even within a single harvest, the finest leaves are carefully selected for higher ceremonial use, while others are better suited for blending or culinary applications.

By understanding these distinctions, you can select matcha that matches your taste, purpose, and appreciation for Japanese tea craftsmanship.

FAQs

Ceremonial matcha is made from the youngest, first-harvest tea leaves that are shade-grown for superior flavor and texture. Culinary matcha uses more mature leaves from later harvests, giving it a stronger taste suited for recipes, smoothies, and baking.

No. There is no universal grading system for matcha. Producers classify their tea based on harvest timing, leaf quality, and processing methods. This is why it’s important to choose matcha from reputable sources that explain how their grades are defined.

Platinum and premium ceremonial matcha are made only from the finest first-harvest leaves. Even within the same harvest, the highest-quality leaves are selected for their deep umami, vibrant color, and smooth texture. They are always stone-milled in small batches.

Yes. Later harvests can produce flavorful matcha for everyday use, especially in lattes and cooking. The flavor is naturally stronger and less sweet, which works well when combined with milk or other ingredients.

Traditional stone milling is slow and gentle, preserving the tea’s nutrients and aroma. Machine or bead milling creates heat that can dull color and flavor. Milling style is one of the clearest indicators of matcha’s overall quality.