“Ceremonial”, “everyday” and “culinary” are useful shorthand for how a matcha tastes and how it is best used. They are not official, regulated grades, so it helps to understand what sits behind each label.
What affects matcha quality?
- Harvest. The first harvest of the year (ichibancha) generally produces the most tender leaves and a smoother, sweeter taste.
- Leaf position. Young top leaves tend to be milder; lower and later leaves are bolder and more astringent.
- Shading and processing. Shading, careful removal of stems and veins, and fine grinding all shape colour, texture and flavour.
- Cultivar and blending. Single-cultivar and blended matcha can taste very different.
UNO Matcha grades compared
| Grade A Ceremonial | Grade B Everyday | Grade C Culinary | |
|---|---|---|---|
| Leaves | First leaves, mixed cultivar | Mixed cultivar | Third leaves |
| Bitterness / astringency | Mild | Mild | Stronger |
| Umami | Mild | Strong | Lighter |
| Best for | Traditional whisked matcha | Daily bowls and lattes | Lattes, smoothies, baking |
Profiles are based on our supplier descriptions. [VERIFY against supplier specifications before launch]
Premium: UNO organic first harvest
UNO is our premium organic first-harvest matcha from Kagoshima, Japan, with a rich umami and natural sweetness. Learn more about Kagoshima matcha.
Which grade should I choose?
- Drinking it straight? Choose ceremonial or the premium organic UNO.
- Mostly lattes? Everyday matcha holds its flavour in milk and suits daily use.
- Baking and blending? Culinary matcha brings bold colour and flavour to recipes.