What Makes Ceremonial Matcha Different from Culinary Matcha?

From lattes and bakes to face masks and smoothies, matcha is everywhere. But those who delve into the world of matcha quickly come across two terms: ceremonial matcha and culinary matcha. Both varieties come from the same plant, Camellia sinensis, but are grown, processed and applied in different ways. In this blog, we dive deeper into the differences between ceremonial and culinary matcha, so that you know exactly which one to choose from now on.

What is Ceremonial Matcha?

Ceremonial matcha is the highest quality matcha and is traditionally used in the Japanese tea ceremony. This matcha is made from the youngest, softest leaves from the first pick (the first harvest of the year), using only the top, smallest leaves. The veins and stems are removed, and the leaves are then slowly ground into a superfine powder with granite mills.

Characteristics of ceremonial matcha:

• Bright, vibrant green colour thanks to high chlorophyll content and careful processing.
• Smooth, sweet taste with hardly any bitterness.
• Silky texture, dissolves well in water and has a creamy consistency.
• The aroma is fresh, slightly grassy and nutty.

This matcha is drunk pure, mixed only with hot water (not boiling!), to fully enjoy its flavour and health benefits.

What is Culinary Matcha?

Culinary matcha, or Cooking Matcha, as the name suggests, is intended for use in the kitchen. This variety comes from later harvests, using older leaves as well. While still healthy and flavourful, the flavour is stronger and more pronounced than with ceremonial matcha. This makes it perfect for incorporation into recipes where the flavour of matcha needs to stand out or be balanced with other ingredients.

Characteristics of culinary matcha:

• Dark green to yellow-green colour, depending on quality.
• Stronger, more bitter flavour with earthier notes.
• Slightly coarser texture, less refined, but still mixable.
• The aroma is slightly sharper than ceremonial matcha.

Culinary matcha is used in baked goods such as cakes, biscuits, pancakes, smoothies and ice creams. Because the flavour is stronger, it holds up well when combined with milk, sugar or other ingredients.

Why are they priced differently?

The price of matcha largely depends on the production process, origin, harvest time and quality of the leaves. Ceremonial matcha requires a lot of care and is labour-intensive to produce. Everything from shade growing to stone grinding contributes to the higher price. Culinary matcha, on the other hand, is less exclusive in terms of production and therefore more accessibly priced.

When do you choose which one?

Use ceremonial matcha if you:

• Want to drink matcha pure (with just water)
• Want the authentic matcha experience
• Are looking for a smooth, sweet taste without bitterness
• Want to maximise the health benefits of matcha
• Use culinary matcha if you:
• Want to use matcha in recipes such as cakes, smoothies or desserts
• Need a stronger flavour profile to stand out in your dish
• Want to be more budget-friendly out for larger quantities

Health benefits: is there a difference?

Both ceremonial and culinary matcha contain antioxidants (such as EGCG), L-theanine, caffeine and chlorophyll. Ceremonial matcha typically contains slightly more of these substances because of its younger leaves and higher chlorophyll content, but culinary matcha still remains an excellent source of nutrients. Both contribute to:

• Increased concentration
• Long-term energy
• Supporting the immune system

Ceremonial and culinary matcha originate from the same plant, but are intended for different uses. Ceremonial matcha is intended for drinking pure and offers a smooth, rich flavour and luxurious experience. Culinary matcha is ideal for enriching dishes and drinks with matcha's unique flavour and benefits.