What is Ceremonial Grade Matcha?
The real history of the term
"Ceremonial grade" is a marketing term used in the West to denote the highest quality of matcha powder, intended to be whisked with hot water and drunk on its own. It features a vibrant green color, a fine texture, and a naturally sweet, smooth, and umami flavor.
It was introduced in the early 2000’s when matcha wasn’t so popular in the Western world. As there was no knowledge on the side of the consumer on what is the difference between premium high quality , stone ground matcha and cheap pale green matcha , DoMatcha has invented this term to help differentiate the too. But since there is no official regulating body that would certify the matcha as ‘‘ceremonial‘‘ and ‘‘non-ceremonial’’ the term became quickly misused by many companies, and cheap poor quality matcha has since than been labelled as ‘‘ceremonial’’.
What you should know about quality matcha
But moving ‘‘history’’ aside , lets look at what real good quality matcha such as Haki matcha should really be about.
There are few components to what makes a truly good quality matcha that is worth your pounds:
The matcha has to come from a mountainous or heel heavy region. This is because if you want to grow high quality matcha you need a subtropical microclimate with mild temperatures of 12 to 20 degrees celsius, high humidity, and consistent rainfall. Similar to the climate that can be found in Kyoto, Wazuka, region from where Haki matcha originate.
High quality matcha is always shade grown for at least 20-21 days. As for example haki matcha is grown from between 21 to 28 days under the shadow.
This kind of time ensures that the green tea plant develops enough L-Theanine to give it a balanced and distinct umami flavour. It also helps the plant move into its survival mode which in turn boost Chlorophyll, the chemical responsible for the plants deep bright green color.
Also shade growing maximises the surface area for light absorption, the leaves grow wider, thinner, and much softer. This delicate texture makes them easy to grind into an incredibly fine, silky powder
Super quality matcha is always first flush May harvest matcha, like Haki is. This is when the tea plant is full of nutrients that it has stored over the winter months.
The way the leaves are processed is equally important. After harvesting, the leaves should be steamed shortly after picking to prevent oxidation. This helps preserve their bright green colour, fresh flavour and nutritional properties. Haki matcha for example is always steamed and deveined before it is ground into powder . Haki is therefore made from tencha which is the process of de veining and steaming itself.
Is ceremonial grade matcha healthier?
Many people assume that ceremonial grade matcha is significantly healthier than other types of matcha, but this is not always the case. The main difference between ceremonial and culinary grade matcha is usually taste rather than nutritional value.
Because ceremonial grade matcha is made from younger leaves that have been shade grown for longer periods, it can contain slightly higher levels of L-Theanine and Chlorophyll. However, both ceremonial and culinary matcha contain the same core nutrients, including antioxidants known as catechins.
What ceremonial grade matcha does offer is a smoother, less bitter drinking experience. This makes it easier for people to enjoy matcha regularly without needing to add large amounts of sugar, syrups or sweeteners.
Ultimately, the healthiest matcha is the one that you enjoy drinking consistently. Whether it is ceremonial grade or culinary grade, choosing a high quality matcha made from properly shade-grown tea leaves is far more important than the grade itself.
Can I use ceremonial grade matcha for baking?
Yes, absolutely.
While ceremonial grade matcha is traditionally intended for drinking, there is nothing stopping you from using it in baking, desserts or smoothies.
In fact, using ceremonial grade matcha will often result in a brighter green colour and a smoother flavour compared to lower grade alternatives. Matcha cakes, cookies, cheesecakes and ice creams can all benefit from the richer flavour profile of ceremonial grade matcha.
The only drawback is cost. Since ceremonial grade matcha is more expensive to produce, many people prefer to reserve it for drinking and use culinary grade matcha for larger baking projects.
That being said, if you have ceremonial grade matcha at home and want to use it in a recipe, go for it. There are no rules when it comes to enjoying matcha. Whether you whisk it into a traditional bowl of tea, blend it into a latte or bake it into your favourite dessert, high quality matcha can deliver excellent results.
