You’ve probably seen matcha described as:
ceremonial grade
premium grade
latte grade
or
culinary grade.
And if you believe many matcha labels, ceremonial grade sits right at the top.
So why is ceremonial grade matcha better?
Here’s the problem:
It isn’t automatically better.
Ceremonial grade isn’t a standardised Japanese government grade. It’s a commercial term commonly used for matcha positioned for drinking, particularly with water.
Some genuinely excellent Japanese matcha is sold as ceremonial grade.
But the word itself doesn’t guarantee that the matcha is better than another tea.
The more useful question is:
Better for what?
A matcha that’s wonderful as usucha might disappear in milk.
A matcha that makes an incredible latte might have more bitterness than you personally enjoy with water.
A tea you love might be completely different from the one I prefer.
That’s why we think matcha should be judged by the actual tea, not simply by the grade printed on the packet.
Is Ceremonial Grade the Highest Grade of Matcha?
Not officially.
You’ll often see a hierarchy that looks something like:
Ceremonial → Premium → Culinary
But this isn’t a standardised Japanese grading system.
ABC Australia explains that terms such as ceremonial, premium and culinary grade aren’t governed by a standardised grading system.
[Source: https://www.abc.net.au/asia/understanding-the-difference-between-matcha-qualities/105012604]
Different companies can therefore use these terms differently.
One company’s ceremonial matcha might be very different from another company’s ceremonial matcha.
So ceremonial grade doesn’t automatically guarantee:
first harvest
a particular cultivar
Uji origin
organic certification
hand-picking
stone milling
zero bitterness
high sweetness
or suitability for koicha.
That’s why the word ceremonial isn’t enough to determine whether one matcha is better than another.
Then Why Do People Call Some Matcha Ceremonial Grade?
Because the term can still be useful as shopping language.
Generally, ceremonial grade is used by sellers to describe matcha they position for drinking, particularly when prepared with water.
That gives customers a rough idea of how the seller intends the tea to be used.
The problem starts when that useful commercial description becomes:
ceremonial grade is officially the best matcha.
That’s much harder to support.
Japan’s Ministry of Agriculture, Forestry and Fisheries describes matcha through its production from tencha and documents the long history of matcha and covered tea cultivation in Uji.
It doesn’t establish a universal ceremonial, premium and culinary grading hierarchy.
[Source: https://www.maff.go.jp/e/policies/market/dento_syoku/menu/uzi_tea.html]
So we can still use the term ceremonial grade.
We just shouldn’t pretend the word tells us everything about the tea.
Can Ceremonial Grade Matcha Taste Better?
Absolutely.
But not because somebody printed ceremonial grade on the package.
A particular matcha might have a flavour profile you love:
deep umami
gentle sweetness
creaminess
low bitterness
pleasant astringency
fresh vegetal notes
nutty characteristics
or a long finish.
Another matcha might taste completely different.
The experience can be influenced by things such as:
cultivar
producer
origin
harvest
cultivation
processing
blending
storage
freshness
and preparation.
That’s why two matchas carrying the same ceremonial label can taste nothing alike.
Is Ceremonial Grade Matcha Supposed to Have No Bitterness?
No.
This is one of the biggest misconceptions about matcha.
A good matcha can have bitterness.
It can also have astringency.
The important thing is how those characteristics work with everything else in the cup.
You might taste:
sweetness
umami
bitterness
astringency
vegetal flavours
and aroma
all in the same tea.
Some matchas have very little bitterness.
Others have more.
That doesn’t automatically make one good and the other bad.
Your own taste matters too.
We explore these characteristics in more detail in our guide What Does Matcha Taste Like?
Is Ceremonial Grade Matcha Sweeter?
Not necessarily.
Some matcha can have noticeable natural sweetness, while another can lean more towards umami, vegetal flavours, bitterness or astringency.
Ceremonial grade doesn’t guarantee sweetness because ceremonial isn’t a standardised flavour classification.
Pure matcha also isn’t a sweetened product.
Japan’s official Standard Tables of Food Composition list approximately 1.5 g of sucrose per 100 g of matcha powder.
[Source: https://fooddb.mext.go.jp/details/details.pl?ITEM_NO=16_16035_7&MODE=7]
When tea drinkers describe a matcha as sweet, they’re generally describing the sensory experience of the tea rather than saying it contains a large amount of sugar.
Is Ceremonial Grade Matcha Smoother?
It can be.
But again, don’t assume that from the label.
People use smooth to describe several different characteristics.
They might mean:
low bitterness
low astringency
creaminess
a soft mouthfeel
or a flavour that feels well balanced.
A particular expensive matcha might be exceptionally smooth.
Another might have noticeable astringency that you enjoy.
Rather than looking for ceremonial on the packet, read the flavour description of the actual tea.
Is Ceremonial Grade Matcha Greener?
Not necessarily.
Colour can provide useful clues about matcha, but it shouldn’t be treated as an official grading test.
Matcha colour can be influenced by factors including cultivar, cultivation, processing, age and storage.
Covered cultivation is an important part of tencha production.
Japan’s Ministry of Agriculture, Forestry and Fisheries explains that shading tea plants before harvest changes the composition of the leaves and contributes to characteristics associated with covered teas.
[Source: https://www.maff.go.jp/e/policies/market/dento_syoku/menu/uzi_tea.html]
But you can’t simply look at two powders and officially declare the greener one ceremonial grade.
Colour is a clue.
It isn’t certification.
Is Ceremonial Grade Matcha Always First Harvest?
No.
First harvest and ceremonial grade describe different things.
First harvest, or ichibancha, tells you when the tea was harvested.
Ceremonial grade is commercial terminology.
The ceremonial label itself doesn’t prove the tea is first harvest.
And first harvest doesn’t automatically make a tea ceremonial grade.
If harvest matters to you, look for the actual harvest information supplied by the producer or retailer.
Is Ceremonial Grade Matcha Made From Better Leaves?
Not necessarily.
You’ll often read that ceremonial matcha is always made from the youngest, finest or most tender leaves.
That’s an oversimplification.
Because ceremonial grade isn’t standardised, there isn’t a universal leaf-selection requirement that every product using the term must follow.
What matters is how the particular tea was actually produced.
Matcha itself is made from tencha.
MAFF explains that tea intended for tencha undergoes covered cultivation before the leaves are steamed and dried without rolling. Stems and leaf veins are removed before the tencha is ground into matcha.
[Source: https://www.maff.go.jp/e/policies/market/dento_syoku/menu/uzi_tea.html]
That’s a meaningful production distinction.
The ceremonial label isn’t.
Is Ceremonial Grade Matcha Handpicked?
Not necessarily.
Some high-end Japanese teas are handpicked.
Others are harvested mechanically.
Hand-picking requires considerably more labour and may form part of the production of a particular high-end tea.
But there is no universal rule that says:
ceremonial grade = handpicked.
If hand-picking matters to you, look for that information about the individual tea.
Don’t infer it from the ceremonial label.
Is Ceremonial Grade Matcha Stone-Ground?
Traditional matcha production is strongly associated with stone milling, and some Japanese producers continue to use stone mills for matcha.
But once again, the ceremonial label itself isn’t proof of a particular milling process.
If a producer tells you how its matcha was milled, that’s useful information.
That’s very different from assuming something about production simply because a retailer called the product ceremonial.
Is Ceremonial Grade Matcha Healthier?
Don’t assume it is.
Ceremonial grade isn’t a nutritional classification.
Because the term isn’t standardised, you can’t conclude that a product contains more antioxidants, L-theanine, vitamins or minerals simply because ceremonial appears on the package.
The old idea that:
ceremonial matcha = more health benefits
and
lower grades = fewer health benefits
is far too simplistic.
If you’re interested in the nutritional composition of matcha, look at research or food-composition data about matcha itself rather than assuming nutritional superiority from a marketing grade.
Japan’s official food composition database provides nutritional information for matcha as a food.
[Source: https://fooddb.mext.go.jp/details/details.pl?ITEM_NO=16_16035_6]
Does Ceremonial Grade Matcha Have More L-Theanine?
You can’t determine that from the ceremonial label alone.
L-theanine levels can be influenced by the tea itself and how it was cultivated.
Covered cultivation is particularly relevant.
MAFF explains that shading suppresses the conversion of theanine into catechins, helping retain the umami characteristics associated with covered teas such as tencha.
[Source: https://www.maff.go.jp/e/policies/market/dento_syoku/menu/uzi_tea.html]
But ceremonial isn’t a laboratory measurement.
Two products labelled ceremonial could have different chemical compositions.
So don’t use the label as a substitute for actual evidence.
Is Ceremonial Grade Better for Usucha?
This is one situation where the term can be useful.
Ceremonial-labelled matcha is commonly positioned for drinking with water, and many teas sold this way can work very well as usucha.
When you prepare matcha with just water, you experience the tea directly.
Differences in:
umami
sweetness
bitterness
astringency
aroma
and finish
become easier to notice.
But even here, ceremonial doesn’t guarantee you’ll like the tea.
A useful starting point for usucha at home is approximately:
2 g matcha
60 to 80 ml water
around 70 to 80°C
Then adjust according to the individual tea and your taste.
Is Ceremonial Grade Better for Koicha?
Not automatically.
Koicha uses a much higher concentration of matcha with relatively little water.
Because the tea is so concentrated, characteristics that might be subtle in usucha become much more obvious.
If you’re buying specifically for koicha, look for a tea that the producer or retailer recommends for koicha.
Don’t assume every ceremonial-labelled matcha is suitable.
Is Ceremonial Grade Better for Lattes?
Sometimes.
But not always.
Milk changes how you experience matcha.
A delicate tea might be wonderful with water but become difficult to taste underneath a large amount of milk.
Meanwhile, a matcha with stronger tea character may work beautifully as a latte.
That’s why latte grade vs ceremonial grade isn’t simply a comparison between bad matcha and good matcha.
They’re commercial descriptions that can help communicate intended use.
And yes, you can absolutely use ceremonial-labelled matcha in a latte.
ABC Australia has reported on the enormous growth in matcha latte demand and how that demand has affected Japanese matcha supply.
At UJIHA, we think the better question is:
Does this matcha taste good with milk?
Is Ceremonial Grade Better for Baking?
Usually, paying more for a delicate tea isn’t necessary for baking.
Matcha used in cakes, cookies, chocolate and other recipes competes with:
sugar
flour
butter
milk
chocolate
and other flavours.
Heat can also change the tea.
A stronger and less expensive matcha may work better for a particular recipe.
You can still bake with ceremonial matcha if you want.
You bought it.
Use it how you enjoy it.
What About Culinary Grade Matcha?
Culinary grade shouldn’t automatically mean bad matcha.
Like ceremonial grade, culinary grade is commercial terminology.
It’s generally used to communicate that a matcha is intended for cooking, baking or mixing with other ingredients.
A culinary-labelled matcha might deliberately have a stronger flavour so it remains noticeable in a recipe.
For that purpose, it could actually be the better matcha.
That’s why treating every matcha as part of one simple quality ladder doesn’t work particularly well.
What About Latte Grade Matcha?
The same idea applies.
Latte grade isn’t an official Japanese grade either.
It’s useful shopping language for matcha intended or selected for use with milk.
A good latte matcha needs enough tea character to remain noticeable once milk is added.
That doesn’t make it inferior to matcha intended for usucha.
It makes it suited to a different preparation.
Good matcha. Your milk. Your way.
What Actually Makes One Matcha Better Than Another?
There isn’t one universal answer.
Instead, look at the tea itself.
Producer
Who grew, processed, blended or selected the tea?
Origin
Where in Japan did it come from?
Cultivar
What tea cultivar or cultivars were used?
Harvest
Is harvest information available?
Growing Method
Is it organic or conventionally grown?
Processing
What does the producer tell you about how the tea became matcha?
Flavour
Does the description actually tell you what to expect?
Preparation
Is it recommended for usucha, koicha, lattes or several preparations?
Freshness and Storage
Has the matcha been stored properly and protected from heat, light, air, moisture and strong odours?
Those things tell you far more than one word on the front of a tin.
Is More Expensive Ceremonial Grade Matcha Better?
Not automatically.
Price can reflect genuine factors such as:
producer
cultivar
scarcity
origin
harvest
production
milling
supply
and demand.
But it can also reflect branding and market positioning.
A $90 matcha might be extraordinary.
You might also genuinely prefer a $50 one.
We explain the pricing side in Why Is Ceremonial Grade Matcha So Expensive?
So Why Do Some Ceremonial Matchas Seem Much Better?
Because some of them are excellent teas.
That’s the distinction.
We’re not saying ceremonial-labelled matcha is bad or meaningless.
Many exceptional Japanese matchas are marketed using the term.
What we’re saying is:
They’re excellent because of the tea behind the label, not because the word ceremonial magically makes them excellent.
A skilled producer.
A cultivar you love.
Good cultivation.
Careful processing.
Freshness.
A flavour profile that suits you.
Those are meaningful reasons to choose a tea.
Frequently Asked Questions
Why is ceremonial grade matcha better?
It isn’t automatically better. Ceremonial grade is a commercial term rather than a standardised Japanese quality grade. Some excellent matcha is sold as ceremonial, but the individual tea determines its quality and flavour.
Is ceremonial grade the highest grade?
There is no universal official ceremonial, premium and culinary grading hierarchy for matcha.
Does ceremonial matcha taste better?
It can, but taste is personal and the ceremonial label doesn’t guarantee a particular flavour profile.
Is ceremonial grade less bitter?
Not necessarily. Some ceremonial-labelled matcha has very little bitterness, while other teas have more noticeable bitterness or astringency.
Is ceremonial grade sweeter?
Not automatically. Matcha flavour varies according to the individual tea and how it’s prepared.
Is ceremonial grade healthier?
You can’t determine health or nutritional superiority from the ceremonial label alone.
Is ceremonial grade better for lattes?
Sometimes, but not necessarily. A matcha selected specifically for milk may produce a latte you prefer.
Is ceremonial grade better for usucha?
Many ceremonial-labelled teas are positioned for drinking with water and can work very well for usucha. But you still need to consider the individual tea.
Is ceremonial grade worth paying more for?
It can be if the particular tea offers something you value. Don’t pay more solely because ceremonial appears on the package.
The Bottom Line
So, why is ceremonial grade matcha better?
Sometimes it isn’t.
And that’s okay.
The term can be useful for communicating how a seller intends a matcha to be used, but it doesn’t create an official quality hierarchy.
A matcha can be better for usucha.
Another can be better for koicha.
Another can be better with milk.
Another can be better for baking.
And one might simply taste better to you.
That’s why at UJIHA, we’d rather tell you about:
the producer
the origin
the cultivar
the harvest
the growing method
the flavour
and how the tea performs in the cup.
Then you decide what’s better.
We tell you about the tea. You decide how to drink it.
