What is the Difference Between Ceremonial and Culinary Matcha?

What is the Difference Between Ceremonial and Culinary Matcha?

April 30, 2018 1 Comment

Culinary vs. ceremonial: what's the difference and which should I choose? We have the answers.

 

One of the most asked questions we receive in regards to matcha is: "What is the difference between ceremonial and culinary matcha? Should I only buy ceremonial? Is culinary matcha always low quality?" We are very passionate about this conversation, because unfortunately there' been quite a lot of misinformation and misuse of the terms.


The truth is, the terms mean very little in the American matcha market. Presently, the words "ceremonial" and "culinary" can only be judged based on the integrity of the company. There is currently very little to no regulation or standardization of matcha to be deemed ceremonial or culinary, so any company can term their matcha ceremonial or culinary. What ends up happening is companies try to pass off low-quality matcha as ceremonial — or say that culinary matcha is always low-quality.

This is not the case with Mizuba, and our commitment to quality throughout our entire offering list is the reason hundreds of cafes across the U.S. serve our matcha to their guests. Whether you buy ceremonial or culinary matcha, we take the utmost care to ensure the matcha you receive is the best of the best.

So how do I know my matcha is truly "ceremonial," or culinary? Is culinary even bad to purchase?

Mizuba Ceremonial Matcha Green Tea
Pure, shade-grown & stone-ground Uji Matcha 

Speaking solely from Mizuba Tea Co's perspective, here are some guidelines to keep in mind. As a whole, the best way to shop for matcha is to determine the authenticity of the tea. Always ask these four questions when purchasing matcha:

1) Is the matcha from Japan?

2) Has it been shade-grown? If so, for how long?

3) Is the matcha produced only from tencha tea leaves? (Hint — in order for matcha to be made from tencha, the tea leaves must have been shade-grown). Matcha is not made from sencha or gyokuro! 

4) Has the matcha been traditionally stone-ground? Or powdered by other means? True, authentic matcha will have been stone-ground.

To summarize, poorly processed matcha will not be from tencha tea leaves, will not be shade-grown, or shade-grown for a very small duration, or not stone-ground at all. All the above qualities must be in place to make true, authentic Japanese matcha.

We can't speak for other companies, but we are proud to say that here at Mizuba every matcha we sell — from our high-end Kokoro Ceremonial Matcha all the way to our Culinary Organic Matcha meets the above four requirements!

Shop Mizuba Daily Matcha Green Tea

Keeping these guidelines in mind, here are some factors that historically have been taken into account for culinary versus ceremonial matcha tea:

1) Ceremonial simply means that the matcha is appropriate for koicha preparation in the tea ceremony. (Koicha means “thick tea” and it is a very intense experience! One usually drinks “usucha” which means thin tea.) 

2) To prepare koicha, one would want an expertly crafted matcha! So over time, people reserved their exceptional, difficult-to-produce teas for koicha preparation. There are a lot of factors that determine difficult to produce teas. For Mizuba, we carry 3 main ceremonial matchas. The differences in our ceremonial matcha range from how often they are harvested, how old the plants are, whether the tea is harvested by hand or machine, and whether or not it is from a single-estate. These matchas are our Nagomi, Yorokobi, and Kokoro on our website. (However, our Daily and House are *technically* ceremonial teas as well! We just consider them to be our more approachable, basic matcha teas.) 
 Shop Mizuba Ceremonial Matcha Green Tea

Why most Culinary matcha doesn't measure up — and why ours does


Culinary matcha has received a bad rap because — unfortunately! — in the mass market the term culinary has been used to pass off very poorly processed matcha. If you've bought matcha online before, you might have experienced it: super bitter, yellow, dull, oxidized powdered green tea! Remember: it's not matcha if it hasn't hit the mark of all the production factors listed above.

Cheaper, "culinary" matcha is usually harvested from autumn harvests. In Japan, these can taste ok if *purely* used for mixing into cakes, cookies, or skincare uses etc. We wouldn't recommend it for lattes or for drinking. However, the majority of mass-marketed culinary matcha is just plain, poorly processed powdered green tea. 

This has led consumers to believe that they must spend the money on ceremonial matcha, even when they want to mix it with milk for lattes, for example. 

Of course, you can do whatever you'd like with any matcha you buy! But if you were to ask our opinion, we think ceremonial tea should be reserved for enjoying the matcha's nuances on their own! That said, if you love your ceremonial matcha with milk, we're not going to stop you — the best kind of tea is the one you enjoy the most.

However, it is our recommendation to save your money to enjoy those teas as a special experience, and use Mizuba's Culinary matcha as an every day, high-quality culinary tea to truly enjoy the matcha flavor in your lattes, smoothies, iced teas, lemonades, etc :) Mizuba's culinary matcha is the best option to make your favorite mixed matcha creations, and the ceremonial teas are wonderful option to enjoy pure matcha. 

 

Shop Mizuba Culinary Matcha Green Tea

 

What makes Mizuba's Culinary Matcha different?


For Mizuba, we couldn't possibly sell a matcha we don't believe in, or one that is low-quality. We believe that all matcha should taste wonderful, and our culinary matcha is no exception. Therefore, you can trust in our Organic Culinary Matcha because it is still processed as a true, authentic, Japanese matcha from Uji! 

What is the difference between Mizuba's culinary and ceremonial matchas? Not much! Our culinary organic matcha is still from Uji, shade-grown, and traditionally stone ground just like our ceremonial matcha. However, the tencha used to make Mizuba's culinary is harvested from leaves a little down the stem. These leaves are stronger, and therefore produce a stronger, yet still smooth (!) flavor, for you to enjoy through whatever you add the matcha to — you can still taste the tea through milk for lattes, through flour for cookies, etc! The Culinary Organic Mizuba will always be the quality you expect. Kind of like how you’d want an incredible espresso to taste good on its own in pure form, but also be delicious in a cappuccino. 

Personally from Mizuba, the integrity of culinary matcha been such a problem in the industry that we've considered eschewing the term altogether and calling it something like “all-purpose” matcha. However, as you might know Mizuba has begun to be known as purveying one of the best culinary matcha teas in the industry. So for now, we're keeping the term and telling the world what pure, good matcha should be! We believe it's worth it.

 

Mizuba Matcha Green Tea


Thanks for reading, and we hope this helps you understand how to buy the best matcha possible for you! Have any questions? Feel free to reach out at info@mizubatea.com.

At Mizuba, we 100% believe in making incredibly quality matcha accessible to everyone. And our culinary is no exception. 
Cheers! 


1 Response

Frederick Glavin
Frederick Glavin

August 23, 2018

I have prepared your culinary grade matcha for drinking plain, just like the higher grades, and I actually enjoy it very much that way. It is stronger flavored, with a hint of bitterness, but to my taste, it is still very good, with a noticeable umami flavor.

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