Ceremonial Grade is the label for matcha of the highest quality tier: young, shade-grown tea leaves that are slowly stone-ground into a fine, vivid green powder. It tastes mild, smooth and only slightly bitter. The term is not legally protected, though. So here is how to recognize genuinely good quality and how to prepare matcha properly.
In short
- Ceremonial Grade stands for the top matcha quality tier, but it is not a legally defined term.
- You can recognize good quality by a vivid green color, a fine powder, a fresh scent and a mild taste.
- Classic preparation: ½ to 1 teaspoon of matcha, 60 to 80 ml of water at 70 to 80 °C (158 to 176 °F), whisked frothy with a chasen.
- The same matcha works for lattes and iced matcha, too.
What does Ceremonial Grade mean?
The term comes from Japanese tea culture. Matcha for the tea ceremony is drunk pure, so it has to be especially mild, fine and aromatic. It is made from tencha: tea leaves that grow in the shade in the weeks before harvest, usually around three to four weeks. Shading makes the plants produce more chlorophyll and amino acids such as L-theanine. The leaves turn dark green and the flavor gets softer.
After harvest, the leaves are steamed, dried and stripped of stems and veins. A stone mill then grinds them extremely slowly into powder, usually only a few dozen grams per hour. This gentle milling is what gives matcha its silky fineness.
Good to know: Ceremonial Grade is a quality term from marketing and is not legally defined. No official body decides who may use it. That is why the details are worth a closer look.
How can you tell good matcha?
- Color: Good quality glows fresh and rich green. If the powder looks yellowish, brown or dull, it is often older or of lower quality.
- Fineness: The powder feels like face powder between your fingers, not gritty.
- Scent: Fresh, grassy and slightly sweet. A musty or hay-like smell is a bad sign.
- Taste: Smooth and round with an umami note. Strong bitterness can point to lower quality or water that is too hot.
- Details: Origin, processing and ingredients should be clearly stated. Light-proof, airtight packaging keeps the aroma fresh.
BAETTER matcha comes from Japan, is hand-picked and is ground on traditional stone mills. The ingredient list of Matcha Pure has exactly one entry: matcha powder from Japan.
Ceremonial, premium, culinary: the differences
Brands usually use three tiers. The boundaries are fluid and the labels vary from brand to brand. This overview gives you some orientation:
| Tier | Taste | Color | Best for |
|---|---|---|---|
| Ceremonial Grade | mild, smooth, umami | vivid green | drinking pure with a chasen, lattes too |
| Premium / Daily Grade | slightly stronger | green | lattes, smoothies, everyday enjoyment |
| Culinary Grade | more bitter, bold | more olive green | baking and cooking |
So Ceremonial Grade is not automatically “better” for every purpose. Culinary Grade is fine for baking, and the highest tier is worth it for pure moments of enjoyment.
How to prepare matcha, step by step
You need a bowl (chawan), a bamboo whisk (chasen) and ideally a fine sieve.
- Measure and sift: Sift ½ to 1 teaspoon of matcha (about 1 to 2 g) through the sieve into the bowl. This prevents clumps.
- Add water: Pour in 60 to 80 ml of hot, not boiling, water (70 to 80 °C). Water that is too hot makes matcha bitter.
- Whisk: Whisk in quick W-shaped movements from the wrist for about 15 to 20 seconds, until a fine foam forms.
- Enjoy: Drink right away while the foam is fresh.
No chasen? A small milk frother or a shaker works too.
Matcha latte and iced matcha
For a matcha latte, first make a small paste: stir or whisk the matcha with about 30 to 40 ml of warm water until smooth. Then top up with 150 to 200 ml of warm, frothed milk of your choice. For iced matcha, pour the paste into a glass with ice cubes and top up with cold milk or water. Making the paste first is the easiest trick against clumps.
BAETTER matcha comes without added sugar. How sweet your drink gets is up to you. You will find more ideas for your daily ritual in our article Collagen in Matcha: How to Stir It In Without Clumps.
Which BAETTER matcha suits you?
- Pure: pure and clear, the starting point for everyone who likes the true matcha taste.
- Peach: fruity and light, loveliest over ice.
- Pistachio: creamy and nutty, soft and round.
- Cinnamon Bun: a warm cinnamon note for cosy hours.
- Chocolate: a dark chocolate note for a dessert moment.
Want everything for getting started in one box? Take a look at the Matcha Set.
Your starting point: BAETTER Matcha Pure
Hand-picked in Japan, stone-ground, no additives.
Frequently asked questions about Ceremonial Grade matcha
What does Ceremonial Grade mean for matcha?
Ceremonial Grade refers to matcha of the highest quality tier. It is made from young, shade-grown tea leaves, ground very finely on stone mills and tastes mild and smooth. The term is not legally protected, so color, fineness, scent and origin details help you judge quality.
Is Ceremonial Grade matcha better than culinary grade?
It is milder and finer and therefore ideal for drinking pure. Culinary Grade has a bolder taste and is perfectly fine for baking and cooking. Which one is better depends on how you use it.
How much matcha do I need per cup?
For classic preparation, ½ to 1 teaspoon (about 1 to 2 g) per 60 to 80 ml of water is enough. For a latte, use the same amount and top up with 150 to 200 ml of milk.
How hot can the water be for matcha?
70 to 80 °C (158 to 176 °F) is ideal. Boiling water makes matcha taste bitter and takes away its delicate aroma.
How should I store matcha?
Airtight, dark and cool, ideally in the tightly closed tin. Light, air and heat make color and aroma fade faster. Also check the best-before date on the packaging.
Does matcha contain caffeine?
Yes, matcha contains caffeine and the amino acid L-theanine. How much caffeine ends up in your cup depends on the amount. If you are sensitive to caffeine, start with a smaller portion. During pregnancy and breastfeeding, please talk about your caffeine intake with your doctor or midwife.