'Ceremonial Grade' is often treated as a sign of high-quality matcha, but the term has no uniform official definition. What does it mean, and which matcha suits you?
What is Ceremonial Matcha?
In retail, Ceremonial Matcha usually means matcha intended for preparation with water and drinking plain. Its own flavour is central, from delicate aromas and umami to bitterness and finish.
Good to know: 'Ceremonial Grade' is not a uniformly defined official quality grade. There is no universally binding definition specifying exactly what properties a matcha must have to use this label. Different brands may therefore use it differently.
This does not mean quality differences do not exist. It means the label alone says little about how a matcha tastes or was produced.
For the basics of matcha, production and its distinctive features, see our What is matcha?
How can you recognise good matcha?
Several factors influence matcha quality, including harvest, cultivation and processing. Product details can help you assess a matcha.
Harvest: High-quality products often use the first harvest of the year, known in Japanese as Ichibancha. Young leaves are harvested in spring and can develop freshness and a balanced aroma. First harvest is a useful indicator, but does not guarantee the highest quality on its own.
Shading: Plants are shaded for a period before harvest. This affects leaf development and can contribute to a stronger green colour and more pronounced umami.
Processing and grinding: Processing and grinding also influence matcha quality. Traditional stone grinding is especially slow to reduce frictional heat, which can affect colour and delicate aromas. A stone mill often produces about 30–40 grams per hour; low output contributes to higher prices.
Vibrant green colour can suggest good shading and young leaves, but is not a reliable quality measure by itself. Bitterness does not automatically mean poor quality either. The combination of flavours matters.
Consider the full picture: available product information, processing and, above all, whether you enjoy the matcha in your intended preparation.
Which matcha suits which purpose?
Matcha for drinking plain
Prepared with water alone, matcha's characteristics are especially apparent. Floral or nutty aromas, umami, bitterness and finish can be experienced without milk or other ingredients.
Look for balanced flavour and a pleasant texture. Matcha sold for this purpose is often called Ceremonial Matcha .
Matcha for latte
Milk changes the overall flavour of a latte. Depending on the matcha, bitter and astringent notes may stand out more.
Bitterness and strong aromas are not automatically signs of lower quality. Matcha for latte should have enough aroma of its own for its tea character to remain noticeable with milk or oat drink.
Our article explores cow's milk and Oatly and how they influence flavour: Matcha with Oatly or milk?.
Matcha for cooking and baking
Matcha intended for desserts, baking or other food is often called Culinary Matcha. It frequently has a strong tea flavour, bitterness and astringency, which can remain noticeable with sugar, milk or cream.
Such matcha can suit cakes, ice cream and other desserts. For plain tea or latte, a strongly bitter or astringent culinary matcha may be less appealing, depending on your taste and the particular product.
Culinary Matcha is not a globally uniform quality grade either; it is a label for a particular intended use.
Is Ceremonial Matcha always better?
People sometimes find that matcha looks intensely green yet has little tea flavour. This need not be a contradiction: matcha for drinking plain does not have to taste bold or bitter.
Its strength may lie in delicate, balanced aromas, discovered sip by sip. With milk or oat drink, those nuances can fade, making a latte taste less intense or even watery.
Purpose matters: a fine, balanced profile can suit plain tea, while a latte often benefits from a stronger tea aroma.
Ceremonial Grade can provide initial guidance, but is not a uniformly defined quality standard. What matters is which matcha suits your taste and preparation.
Which matcha suits you?
Zenma offers two varieties with different flavour characters: NAGI from Japan and LÁN from China. Both are from the first harvest and were fully shaded for more than 21 days. Their origins, cultivars and processing differ, as do their flavours.
NAGI – floral and balanced
NAGI comes from Shizuoka and Kagoshima in Japan, combining four cultivars: Okumidori, Saemidori, Saeakari and Tsuyuhikari.
Its profile centres on floral aroma, delicate tea notes and subtle umami.
Try it plain as Usucha with 2 g of matcha and 150 ml of water, or as a latte with 3 g of matcha, 60 ml of water, 150 ml of milk or oat drink and ice to taste.
LÁN – nutty and creamy
LÁN comes from Jiangsu in China and uses a single cultivar, Zhongcha. It is also first-harvest matcha, fully shaded for more than 21 days, with a stated grinding fineness of 1200 mesh.
Its character is nutty and roasted with delicate tea notes. A velvety texture and creamy, balanced bitterness shape the flavour experience.
For a creamy matcha latte try 3 g of matcha, 60 ml of water and 150 ml of milk or oat drink. If you enjoy slight bitterness, LÁN can also be enjoyed plain.
Two different characters – which is yours?
Choosing NAGI or LÁN is not just about origin or a quality label. Each has its own character. Consider the aromas you prefer and how you like to prepare matcha.
The goal is not to find the supposedly highest grade, but the matcha that best suits your taste and everyday life.
Explore the products: NAGI Matcha · LÁN Matcha.