Many matcha tins are labeled "Ceremonial Grade." But what does that actually mean? The short answer: the term is neither legally regulated nor uniformly defined.
Where does the term come from?
In Japan, matcha is categorized more by use and origin than by fixed grade levels. The terms "Ceremonial" and "Culinary" emerged primarily for export purposes. Ceremonial stands for matcha that is drunk pure with water; Culinary stands for matcha intended for lattes, baking, and cooking.
What Ceremonial Grade does not guarantee
Because there is no binding standard, any supplier can label their matcha this way. Therefore, the label alone says little about quality. Specific information is more meaningful.
How to recognize good quality
- Origin: The region and cultivation area are stated, for example, Kagoshima.
- Cultivar: The tea variety is specified, for example, Yutakamidori.
- Harvest: First Flush means the tea comes from the first harvest of the year, which is considered particularly delicate and aromatic.
- Color: rich, vibrant green.
- Taste: umami, freshness, and low bitterness.
Our approach
At Rokutea, we transparently state the origin, cultivar, and harvest: our Ceremonial Grade First Flush Matcha comes from Kagoshima, is Yutakamidori, and is picked during the first harvest of the year. This way, you can judge for yourself what you are getting.
