The grade of and quality of our matcha are mainly depend on the maturity of the tea leaf. The younger the tea leaf, the higher content of umami and chlorophyll which gives the matcha the sweetness and vibrant green color. Besides, younger tea leaf has lower bitterness, top grade matcha has no bitterness.
Ceremony Grade matcha is suitable for used to make Japanese matcha tea as in Japanese Tea Ceremony. Ceremony grade matcha has very high umami (pleasant plant sweetness), and low astringency (bitterness), therefore it's best choice to be used to make matcha tea without sugar. Read how to prepare matcha tea.
Classic grade matcha is suitable for most beverage applications, ice-cream and softserve, it has good amount of umami (pleasant sweetness), and medium level of astringency. Mostly used for making low sugar matcha latte or other matcha drinks. It can be used for matcha thin tea too.
People think that higher grade is better. This is true for most of the cases especially matcha tea. But when comes to cooking and culinary, best matcha is matcha which has strong matcha flavor. Strong matcha flavor is important because it makes matcha flavour stand out after mixing with other ingredients.
Culinary grade matcha is suitable for kitchen use, such as baking, making ice-cream, jam, making dessert etc. It has stronger taste. It can also be used for dessert topping, or blending with sweet drinks. Making matcha latte with stronger flavour is very popular application too.
Our organic Matcha are USDA and JAS certified. In general, organic Matcha contains less sweetness as compared to conventional Matcha due to the restriction in fertiliser usage (although the fertiliser used for conventional Matcha are mostly organic compost).
Summary of recommendation