What Is Ceremonial Grade Matcha?

I grew up with the smell of tea in the air. In my grandparents’ home, someone was always making tea. I remember the steam rising from the teapot. The scent was warm, soft, and earthy. I didn’t know what made it so good. I just knew it made the room feel alive.

Years later, I became a sommelier and worked with wine for over a decade. That smell came back to me one day. It wasn’t from a bottle of wine. It was from a bowl of matcha.

That’s when I realized something.

Ceremonial grade matcha and wine have more in common than I thought.

They’re both made from plants. They’re shaped by the land. And when you drink them, you’re tasting something real. Not just a flavor. A story.

Like wine, matcha has different levels. But matcha doesn’t have clear rules. Anyone can put the word “ceremonial” on a tin. That’s why so many people get confused.

Let’s fix that.

In theory, it means the best quality matcha. This is the kind used in Japanese tea ceremonies. It should taste smooth, a little sweet, and rich in umami. You’re meant to drink it with just water—no milk, no sugar, no honey.

But here’s the problem.

There’s no legal rule for what can be called ceremonial grade matcha . It’s not certified by the Japanese government or any international group. So brands use the label however they want. Even if the tea is bitter, dull, or cheap.

That’s why just reading the label isn’t enough.

Here’s what I look for. I use the same approach I use with wine. Start with your senses.

1. Color : It should be bright green. If it’s yellow, brown, or faded, don’t drink it straight.

2. Smell : It should smell grassy and fresh. No fishy notes. No old hay.

3. Texture : It should feel soft, like talcum powder. Not sandy.

4. Taste : It should be smooth, not sharp. There may be a hint of sweetness or broth-like depth.

5. Origin : The best ceremonial grade matcha is made from first-harvest leaves. These leaves are shade-grown and ground slowly with a stone mill.

If the matcha fails two or more of these checks, don’t believe the label. It’s probably culinary grade or oxidized.

People ask me this all the time:

Can I use ceremonial grade matcha in a latte?

Yes, you can. And you should—if the matcha is real. A good ceremonial grade matcha will taste smooth and full, even under milk.

But here’s the catch. A lot of brands sell low-grade powder and still call it “ceremonial.” These teas turn brown in lattes. They taste bitter or thin. They’re not made for drinking. They’re made for margins.

Here’s my simple guide:

• Use ceremonial grade matcha for usucha (thin tea) or koicha (thick tea).

• Use it in lattes if you want quality flavor.

• Use culinary grade for baking or smoothies.

If you’re paying more than $30 for a tin, it should pass the color and taste tests. If not, it’s not worth it.

Making matcha is simple if your tea is good. Here’s how I do it.

1. Sift 1.5 grams of matcha into a warm bowl.

2. Add 70ml of water at 160–175°F.

3. Whisk using a bamboo whisk until fine foam appears.

No sugar. No cream. Just tea.

I also drink matcha lattes. I use oat milk because it’s neutral and smooth. The good matcha still comes through. It doesn’t hide. It speaks.

Matcha Bowls and tools I personally use, tested over time and chosen for their feel.

No. It’s not meaningless. It’s just unregulated.

There’s a big difference.

Just because there’s no rule doesn’t mean the idea has no value.

Think about wine. The U.S. didn’t always have systems like AVA (American Viticultural Areas). Before that, wine was a mess. Labels didn’t mean much. But people still used terms like “estate bottled” or “reserve” to signal quality.

AVA didn’t make those ideas real. It just helped protect them.

Ceremonial grade matcha is at the same stage. It’s a term that still matters—if we treat it with care.

It helps people know the matcha is meant for real tea drinking, not baking. It tells the buyer, “Drink this slowly. Respect the leaves.”

But because there’s no official system, trust becomes key.

Don’t trust the word alone. Ask better questions.

• Where is this matcha from?

• Is it first harvest?

• Was it shade-grown?

• Was it stone-milled?

• How is it sealed and shipped?

• Do I trust the person selling it?

Labels can lie. But leaves don’t. Your senses will tell you if it’s the real thing.

Ceremonial grade matcha isn’t perfect as a term. But it gives us a place to start. It’s a tool. It gives makers a way to signal care. And it gives drinkers a way to seek something better.

Use it wisely. And it will lead you to better tea.

• Bright green color

• Soft, silky texture

• Smells sweet and fresh

• First harvest leaves

• Shade-grown, stone-milled

• Clean, balanced flavor

• Tastes good in water or milk

• Sold by someone you trust