Matcha FAQ: Everything You Need to Know About Ceremonial and Culinary Matcha

Matcha has become a global trend, but there’s much more to it than meets the eye. Whether you’re a café owner, matcha enthusiast, or looking to enhance your menu, understanding matcha grades, storage, and preparation is essential. Here are some of the most frequently asked questions we receive, along with expert answers.

1. What Is the Difference Between Ceremonial-Grade and Culinary-Grade Matcha?

Ceremonial-Grade Matcha:

• Made from the youngest, highest-quality tea leaves.
• Offers a smooth, umami-rich taste with natural sweetness.
• Traditionally used in tea ceremonies and enjoyed straight with hot water.

Culinary-Grade Matcha:

• Slightly more bitter with a robust flavour.
• Designed for lattes, smoothies, desserts, and baking.
• Blended to complement milk, sweeteners, and other ingredients.

2. Can Ceremonial-Grade Matcha Be Used for Lattes?

Yes, but it depends on your intended use and cost considerations.

• Ceremonial-grade matcha is designed to be enjoyed straight and has a naturally sweeter profile. However, when mixed with milk in a latte, some blends may lose their distinct matcha flavor.
• Culinary-grade matcha is recommended for lattes because it retains its vibrant taste even when combined with milk and sweeteners. It’s also more cost-effective for high-volume café use.

If customers ask whether your café uses ceremonial-grade matcha, it’s good to educate them on the differences to help them understand your choice.

3. Does Matcha Expire? How Should It Be Stored?

Matcha is best consumed within one month of opening for peak freshness. When unopened, it can last 1–2 years if stored correctly.

Storage Tips:

• Keep matcha in a cool, dry place away from light, heat, and moisture.
• Always seal the package tightly after use.
• Refrigeration is recommended for long-term storage, but allow matcha to return to room temperature before opening to prevent condensation.

4. Can We Prepare a Matcha Premix in Advance?

Some cafés prepare a premix to streamline operations, which we understand. If you do so, follow these best practices:

• Use room-temperature water instead of hot water to slow down oxidation and colour fading.
• Use the premix within half a day (no longer than one day) to maintain optimal flavour and colour. Over time, matcha may develop increased bitterness and noticeable discolouration.

Looking for Wholesale Matcha?

In the next article, we’ve compiled answers to frequently asked questions about our wholesale matcha accounts, including pricing, bulk ordering, and exclusive benefits for café partners.

Stay tuned.