The Truth About Ceremonial Grade Matcha: What is Ceremonial Grade Matcha
If you've ever shopped for matcha, you've undoubtedly encountered the term "ceremonial grade" prominently displayed on packaging and product descriptions. It sounds official, prestigious, and rooted in ancient Japanese tradition. But here's the truth: ceremonial grade matcha, as most Western consumers understand it, doesn't actually exist in traditional Japanese tea culture.
The Western Marketing Invention
The story behind ceremonial grade labeling traces back to North America. The term was developed around 2007 by DōMatcha®, founded by John Harrison and his team, as a convenience tool for Western markets. The goal was simple: help consumers distinguish between matcha suitable for traditional whisked tea preparation versus matcha intended for culinary use in baking, smoothies, and lattes.
While the intention was practical, the term has since become an unregulated marketing label that any company can use, regardless of their matcha's actual quality. There's no official certifying body in Japan or abroad that defines what qualifies as "ceremonial grade." This means the quality variability among products labeled ceremonial grade can be enormous—from genuinely exceptional matcha to mediocre powder that simply carries an appealing label.
How Some Japanese Producers Grade Matcha
In Japan, matcha traders and producers often use an entirely different system. You'll commonly see matcha graded using an "A" system, where quality ranges from A (lowest) to 7A (highest). However, even this system isn't standardized—some manufacturers use a maximum of 5A, others go up to 7A, and each producer sets their own criteria for these grades.
The Traditional Names in Tea Ceremony
In traditional Japanese tea ceremony, matcha is grouped into three broad tiers—though the names themselves refer to preparation styles, not quality levels:
Keiko grade — used for practice and lessons.
Usucha (thin tea) — whisked with more water. The term simply describes the style of preparation; it doesn’t mean the tea is lower quality.
Koicha (thick tea) — made with less water and kneaded into a smooth, syrupy consistency. Again, the word describes the style, not quality.
However, in practice, only very high-quality matcha can be used for koicha, because thicker preparation makes flaws in flavour more obvious. That’s why koicha ends up representing the highest-quality matcha in tea ceremony contexts.
So What Actually Matters?
Rather than relying on vague marketing terms, informed buyers should focus on three concrete factors when evaluating matcha quality:
1. Is It Shade-Grown?
This is the most critical factor. Authentic matcha must be shade-grown for approximately three to four weeks before harvest. This shading process increases chlorophyll levels, boosts L-theanine content (which provides that characteristic umami and smooth, sustained energy), and reduces bitter catechins. If a product doesn't explicitly mention shade-growing, it's not true matcha.
2. Was It Processed Correctly?
Proper processing means the tea leaves must be de-stemmed and de-veined, with only the pure leaf tissue (tencha) stone-ground into powder. Stems and veins contribute bitterness and a grainy texture. High-quality matcha should be silky smooth, with a vibrant green color indicating careful processing that preserves chlorophyll.
3. Is It Single-Origin or Blended?
Here's where things get interesting—and where common assumptions about quality often miss the mark.
Understanding Cultivars: Single-Origin vs. Blended Matcha
Think of tea cultivars like wine grape varieties. Just as most Bordeaux wines are blends of Cabernet Sauvignon and Merlot rather than single-varietal wines, most matcha is blended from different tea plant cultivars to create a more balanced, nuanced flavor profile.
Single-Origin (Single Cultivar) Matcha
Single-origin matcha comes from one specific variety of tea plant—such as Okumidori, Saemidori, Gokou, or Asahi—grown in one location. In Japan, single-origin matcha is often considered more prestigious and typically commands higher prices. It offers a focused expression of that particular cultivar's characteristics, whether that's pronounced umami, floral notes, or creamy sweetness.
However, single-origin matcha can vary from year to year based on growing conditions. The flavor might be more distinctive but also potentially less balanced—some cultivars lean vegetal, others intensely umami, and some carry more bitterness. But as a general rule of thumb single cultivar matcha is considered more suited for tea ceremonies and always carries a price premium ( if you ever see a single cultivar matcha that is cheaper than blended matcha we recommend you avoid it )
Blended Matcha
Blending is actually the traditional standard in Japanese tea culture, especially for everyday tea ceremony use. Master tea blenders (a role that takes decades to perfect) combine different cultivars to create a harmonious flavor profile that's not too sweet, not too bitter, not too umami—just balanced and reliable.
Each traditional blend bears a poetic name (often in the format "-no-," like "Uta-no-Mori" or "Kiku-no-Sono"), reflecting the artistry involved in its creation. These blends allow producers to:
Maintain consistent flavor year after year
Balance different characteristics (umami from one cultivar, sweetness from another, vibrant color from a third)
Create more complex, layered flavor profiles
Ensure reliable supply and stability in production
This is precisely why we use blended matcha for our ceremonial grade matcha - achieving a perfectly balanced taste that's neither too sweet nor too bitter, and ensuring consistency that our customers can rely on ( as single cultivars matcha are more prone to weather risks and other external factors such as supply for example ).
Most premium matcha brands (easily 90% or more) use blends for their everyday ceremonial matcha for exactly these reasons. Our blend is specifically made to be a little bit sweet with a more balanced umami and a green tea like astringency in the end. It is grown in Wazuka Japan, and the tea leaves itself are shade grown for a minimum of 21 days to a maximum of 28 days ( depending on weather conditions ). It has a balanced profile and it is much less sweet than for example our genmaicha powder tea, it is sweet enough for everyday use.
Making Informed Choices
The absence of standardized grading doesn't mean you can't find exceptional matcha. It simply means you need to look beyond marketing labels and ask the right questions:
Is the matcha shade-grown? If the seller can't confirm this, walk away.
How was it processed? Look for terms like "stone-ground from pure tencha" or verification that stems and veins were removed.
What's the cultivar composition? Whether single-origin or blended, transparent producers will tell you what you're drinking.
If a seller fails to provide information on any of these three factors, you simply don't have enough data to assess whether the matcha is worth your investment.
The Bottom Line
"Ceremonial grade" started as a helpful shorthand but has become a largely meaningless term in today's crowded matcha market. Don't be swayed by impressive-sounding labels like "imperial grade," "pinnacle grade," or even "ceremonial grade" itself.
Instead, seek out producers who are transparent about their sourcing, processing methods, and cultivar composition. Whether you choose a single-origin matcha for its distinctive character or a masterfully blended matcha for its balance and reliability, understanding these fundamental quality factors will ensure you're getting authentic, high-quality matcha worthy of your morning ritual—or your ceremonial practice.
Remember: the best matcha isn't determined by what's printed on the label, but by what went into the cup.
