Ceremonial vs Culinary Matcha: What’s the Difference?
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If you are new to matcha, terms such as ceremonial, premium and culinary can make choosing a powder feel more complicated than it needs to be. The most useful question is not “Which grade is best?” but “How do I want to drink it?”
At Matcha Crew, we choose matcha by flavour, origin and how it performs in the cup. Here is a practical guide to choosing the right matcha for water, lattes and recipes.
What is ceremonial matcha?
Ceremonial matcha is selected for drinking primarily with water. It tends to have a smoother texture, more sweetness and umami, and less aggressive bitterness than matcha intended for cooking. Those qualities matter most when there is no milk or syrup to soften the tea.
Our ceremonial matcha collection includes No. 93, No. 89 and No. 25 from Kagoshima, Japan. Each offers a different balance of sweetness, umami and intensity.
What is premium matcha?
Premium matcha sits in a very useful middle ground. It can be smooth enough to drink with water while still having enough tea character to stand up to milk. That makes it especially practical for everyday matcha drinkers.
No. 60 Premium Matcha is our everyday recommendation for lattes. Made from Yabukita in Kagoshima, it has a nutty profile, gentle bitterness and a creamy character that stays noticeable with oat, soy or dairy milk.
What is culinary matcha?
Culinary matcha is made for recipes where matcha needs to remain present alongside other ingredients. A slightly stronger and more bitter profile can be an advantage in baking, desserts, smoothies and sweeter drinks.
No. 03 Culinary Matcha is a good choice for cakes, cookies, ice cream, smoothies and flavoured lattes.
Ceremonial vs culinary matcha: the practical difference
| Type | Best for | Typical character |
|---|---|---|
| Ceremonial | Usucha, koicha, drinking with water | Smooth, nuanced, umami-forward |
| Premium | Everyday drinking and matcha lattes | Balanced, creamy, versatile |
| Culinary | Baking, desserts, smoothies, sweet lattes | Bolder, more bitter, strong in recipes |
Which Matcha Crew matcha should you choose?
No. 60 — for everyday matcha lattes
Choose No. 60 if you mainly drink matcha with milk. It is the easiest place to start and our go-to everyday latte option.
No. 93 — for your first ceremonial matcha
No. 93 is made from Okumidori and offers a fresh, smooth and balanced introduction to ceremonial matcha. It works especially well as usucha.
No. 89 — for a richer ceremonial bowl
No. 89 combines Saemidori and Yabukita, with toasted cashew notes, mild umami and a clean finish. Choose it when you want more depth and sweetness.
No. 25 — for a refined premium experience
No. 25 is a premium Saemidori matcha with a velvety texture and natural sweetness. It is designed for drinkers who want a more refined ceremonial experience.
Do you need ceremonial matcha for a latte?
No. A high-quality ceremonial matcha can certainly be used with milk, but its delicate qualities may become less noticeable. If lattes are what you drink most often, a balanced premium matcha such as No. 60 usually makes more sense.
For a deeper comparison of latte options, read our guide to choosing the best matcha for lattes.
How much matcha should you use?
For an everyday serving, start with around 2g. Sift the powder, add water at approximately 75–80°C and whisk until smooth. For a latte, add 150–200ml milk. For traditional usucha, use less water so the matcha itself remains the focus.
Still not sure?
If you want milk-based drinks, start with our Matcha for Lattes collection. If you prefer matcha whisked with water, explore our Ceremonial Matcha. We ship throughout Europe and to selected international destinations.