Ceremonial Grade

Ceremonial grade is a sales term often used to describe matcha intended for drinking plain; it is not an official, globally standardized grade. In practice, it usually points to matcha with a balanced taste, gentle bitterness, and aroma that can be appreciated when whisked with water alone.

A usage term, not a legal grade

A nearby term is “culinary grade” or “cooking grade.” That wording usually refers to matcha used in sweets, lattes, and cooking, where it is combined with other ingredients. Neither term is defined by a single international rule, so standards vary by brand and shop. Color, aroma, bitterness, fineness, and suggested preparation are more useful than the label alone.

In cultivation, matcha is generally made from tencha, tea leaves grown under shade before processing. In production, tencha is milled into powder. Stone milling is known as a traditional milling method, but it is a general process term and should not be assumed from the word “ceremonial.” ICHIZEN’s matcha is machine-milled into an ultra-fine, uniform powder. For the basic definition, see matcha.

In preparation, ceremonial-grade matcha is easiest to assess as usucha, or thin tea, because water alone makes the tea’s character clear. Slightly cooler water can soften bitterness and make aroma and sweetness easier to notice. For lattes or sweetened drinks, the ceremonial label is not always necessary.

As a practical guide, choose by how you plan to use the matcha: a daily bowl, serving guests, or mixing with milk may call for different flavor balances. For a fuller comparison, see ceremonial vs. culinary matcha.