Ceremonial matcha refers to the highest grade of matcha powder, specifically produced for use in the traditional Japanese tea ceremony and for drinking straight with water.
Quality Indicators
- Color: Vibrant, bright jade green
- Texture: Extremely fine, silky powder
- Aroma: Fresh, grassy, and sweet
- Taste: Smooth, naturally sweet with subtle umami, minimal bitterness
- Harvest: First flush (first spring harvest) from shade-grown tea plants
Production
- Made from the youngest, most tender tea leaves
- Leaves are carefully hand-selected
- Stone-ground slowly to prevent heat damage
- Minimal processing to preserve delicate flavors
- Often sourced from prestigious regions like Uji (Kyoto)
Usage
Ceremonial matcha is meant to be enjoyed on its own, whisked with hot water in the traditional style (usucha or koicha). The pure, delicate flavor profile is best appreciated without additives like milk or sweeteners.
Distinction from Other Grades
Unlike culinary or ingredient grade matcha, ceremonial matcha:
- Commands a premium price
- Should not be used in cooking or baking (would be wasteful)
- Is not ideal for lattes where milk and sugar mask the nuanced flavor
- Represents the pinnacle of matcha quality
Storage
Store in an airtight container in the refrigerator to preserve freshness, color, and flavor. Consume within 1-2 months of opening for optimal quality.