Matcha has become one of the most popular drinks in the UK, from cafe matcha lattes to matcha-flavoured bakes. But when you come to buy your own, you'll see two main types: ceremonial and culinary. So what's the difference, and which should you choose? Here's our simple guide.
What Is Matcha?
Matcha is a finely ground powder made from green tea leaves. Unlike loose leaf tea, where the leaves are brewed and removed, matcha is whisked directly into water or milk, so you drink the whole ground leaf. This gives matcha its vibrant green colour and rich, distinctive flavour.
Ceremonial vs Culinary Matcha: The Key Differences
Ceremonial matcha
Ceremonial grade matcha is the higher grade, traditionally prepared and enjoyed on its own, whisked with hot water. It's known for:
- A smooth, delicate flavour with natural sweetness
- A bright, vibrant green colour
- Being best enjoyed as a traditional matcha, without milk or sugar
Our Ceremonial Matcha is finely stone-ground and presented in an elegant tin.
Culinary matcha
Culinary grade matcha has a bolder, slightly more robust flavour that holds its own when mixed with other ingredients. It's ideal for:
- Matcha lattes with milk or oat milk
- Smoothies and iced drinks
- Baking, from matcha cakes and cookies to desserts
Our Culinary Matcha is stone-ground from Japanese green tea leaves, perfect for everyday lattes and recipes.
Which Matcha Should You Buy?
- Choose ceremonial matcha if you want to drink matcha on its own and enjoy its delicate, natural flavour.
- Choose culinary matcha if you mostly make matcha lattes, smoothies or bakes.
- Buying a gift? Ceremonial matcha feels like a special treat, while culinary matcha is perfect for a latte lover.
How to Make Matcha
Traditional matcha (ceremonial)
- Sift around half to one teaspoon of matcha into a bowl or wide cup.
- Add a small splash of hot water that has cooled slightly after boiling. Very hot water can make matcha taste bitter.
- Whisk briskly in a zigzag motion until smooth and frothy.
- Top up with a little more hot water to taste, and enjoy.
Matcha latte (culinary)
- Whisk around one teaspoon of matcha with a small splash of hot water into a smooth paste.
- Add warm, frothed milk or a plant-based alternative.
- Sweeten to taste with honey or syrup if you like.
For an iced matcha latte, whisk your matcha paste, then pour over ice and cold milk.
How to Store Matcha
Matcha is delicate, so keep it in an airtight tin away from light, heat and moisture. Our matcha comes in a protective tin, and each 50g tin offers around 25 servings.
Matcha Makes a Lovely Gift
Matcha is a thoughtful Christmas or birthday present for anyone who loves a cafe matcha latte. For more ideas, see our guide to Christmas gifts for tea lovers, or explore our full range of loose leaf tea and matcha.
Frequently Asked Questions
Is ceremonial matcha better than culinary matcha?
Neither is better; they're made for different uses. Ceremonial matcha is best enjoyed on its own, while culinary matcha is ideal for lattes, smoothies and baking.
Can I use ceremonial matcha in a latte?
Yes, you can, though its delicate flavour is best appreciated on its own. Culinary matcha is usually the better value choice for lattes.
How much matcha should I use?
Around half to one teaspoon per serving is a good starting point. Adjust to taste.