What Is Ceremonial Grade Matcha? A Breakdown of Quality, Harvest, and Use
Table of contents
Introduction
Ceremonial grade matcha is considered the highest quality of Japanese powdered green tea, made exclusively from the first harvest of shade-grown tea leaves. Revered for its vivid green color, creamy texture, and umami-rich flavor, it plays a central role in Japanese tea ceremonies. This blog explores what makes matcha "ceremonial," from its growing methods and production process to its chemical composition and historical background.
What Does "Ceremonial Grade" Mean?
Unlike terms like "organic," the phrase "ceremonial grade" isn’t legally regulated in Japan. Instead, it’s a consensus term used by tea masters, producers, and connoisseurs to refer to matcha intended for direct drinking (not cooking or blending). It typically meets these criteria:
Made from first harvest (Ichibancha) leaves
Grown under shade for 20–30 days
Stone-milled to ultra-fine powder
Free of stems and veins (de-veined Tencha)
Rich in L-theanine and chlorophyll
Bright emerald color and low bitterness
Step-by-Step: How Ceremonial Matcha Is Made
1. Shading the Tea Plants (Kabuse)
Shading for 3–4 weeks before harvest boosts L-theanine and chlorophyll, while suppressing catechins. This results in sweetness and vibrant color.
2. First Flush Harvest (Ichibancha)
Young spring leaves are hand-picked in late April to early May for peak nutritional value and flavor.
3. Steaming and Drying
Leaves are steamed briefly to stop oxidation, then air-dried without rolling—creating a material called Tencha.
4. De-stemming
Mechanical sorting removes veins and stems to ensure smoothness and clarity in taste.
5. Stone Grinding
Granite mills grind Tencha into matcha at only 30–40 grams/hour to avoid heat and maintain aroma and nutrients.
Nutritional and Chemical Highlights
| Compound | Function | Quantity (approx.) |
|---|---|---|
| L-theanine | Calming, umami | 20–30 mg/g |
| Caffeine | Energy boost | 20–35 mg/g |
| EGCG | Antioxidant | Moderate |
| Chlorophyll | Detoxifying | High |
The unique combo of L-theanine + caffeine promotes a focused but relaxed state—often described as “calm alertness.”
How It's Used in Traditional Tea Ceremony
Ceremonial matcha is the only type suitable for:
Usucha (薄茶) – 1–2 g whisked with 70–80 ml water at ~80°C.
Koicha (濃茶) – 3–5 g kneaded (not whisked) with less water. Requires ultra-premium matcha due to thickness and intensity.
Ceremonial vs. Culinary Matcha
| Feature | Ceremonial Grade | Culinary Grade |
| Leaf Source | First harvest only | Later harvests |
| Shading | Full shading | Partial or none |
| Grinding | Stone-milled | Often machine-milled |
| Color | Bright green | Duller green or yellowish |
| Use | Drinking (usu/koicha) | Cooking, lattes, smoothies |
| Flavor | Sweet, umami, no bitterness | Stronger, grassy, bitter |
Brief History of Matcha
Matcha arrived in Japan via Zen monks from China during the 12th century. Its meditative and healing benefits gained traction, eventually becoming ritualized by tea masters like Sen no Rikyū. Ceremonial grade matcha continues this lineage—crafted for focus, elegance, and presence.
How to Identify Real Ceremonial Matcha
Look for:
Bright color and vibrant aroma
Silky texture (no grittiness)
Rich taste with umami and sweetness
Details like "first harvest," "stone ground," and "shade-grown" on packaging
Final Thoughts
Ceremonial grade matcha is not just a drink—it’s an experience. It bridges taste, tradition, and tranquility. Whether you're sipping a quiet morning bowl or sharing it as part of a tea ritual, choosing true ceremonial matcha ensures you’re getting the best of what Japan’s tea artisans have to offer.
Reference
Yamamoto, T., Juneja, L. R., Chu, D. C., & Kim, M. (1997). Chemistry and Applications of Green Tea. CRC Press.
Nakamura, Y., et al. (2009). "Effect of shaded tea cultivation on the content of theanine and catechins." Journal of Agricultural Science, 62(2), 145–152.
FAO. (2013). Traditional Agricultural Systems: Matcha and Tencha Production in Japan. https://www.fao.org/giahs
Zenergy Tea (2025). Ceremonial Matcha Guide.
1. What’s the difference between ceremonial and culinary grade matcha?
Ceremonial matcha is made from the first flush of shade-grown leaves, stone-ground for drinking. Culinary matcha uses later harvests, is more bitter, and is best for cooking or lattes.
2. Can I use ceremonial matcha in lattes or smoothies?
Yes, but it's not cost-effective. Ceremonial matcha is best enjoyed plain to appreciate its full flavor. For mixed drinks, high-grade culinary matcha is usually recommended.
3. Why is ceremonial matcha more expensive?
It comes from the first harvest, requires labor-intensive shading and hand-picking, and is ground slowly by stone mills. All these steps preserve nutrients and deliver unmatched taste and texture.
4. How should I store ceremonial matcha?
Keep it in an airtight container, away from light, heat, and moisture. Refrigeration is ideal, but let the tin come to room temperature before opening to avoid condensation.
5. How do I know if my matcha is truly ceremonial grade?
Look for signs like bright green color, fine texture, umami-rich taste, and indicators such as “first flush,” “shade-grown,” or “stone-milled” on the label. Trustworthy sources will provide harvest and origin details.
6. Is ceremonial matcha healthy?
Yes. It's rich in antioxidants like EGCG, and the combination of L-theanine and caffeine promotes calm alertness—making it a smart, clean energy source.
Chang Liu
Chang Liu is the founder of Zenergy Tea, based in Napa Valley. With a background in wine tasting and a passion for Japanese tea, Liu specializes in ceremonial matcha and its cultural roots. Through direct sourcing in Japan and sensory research, Liu helps modern drinkers reconnect with tea as a mindful ritual.