What is the difference between Ceremonial Grade Matcha and Culinary Grade Matcha?
Ceremonial Matcha is vibrant green in colour and made from the youngest leaves at the top of the tea plant that are completely de-stemmed. It produces a delicate and smooth flavour without any bitterness. Culinary Matcha is paler in colour and made from slightly more mature leaves that are not as finely de-stemmed. It’s flavour profile is slightly bitter therefore making it an ideal ingredient for blending in lattes and smoothies, and for baking and cooking. Both Ceremonial Matcha and Culinary Matcha have the same nutritional value.
Which Matcha Grade should I choose?
If you would like to drink Matcha as a tea then choose Ceremonial Matcha as it’s only meant for mixing with hot water. Culinary Matcha can be used as an ingredient for blending, cooking, baking, seasoning etc.
How much Matcha should I use?
For Matcha tea we recommend using half a teaspoon of Ceremonial Matcha to about 75ml of hot water. Of course you can add more or less depending on taste. See How to Prepare Matcha Tea for directions. For Culinary Matcha you can use a little more depending on the recipe and taste outcome.
Why is Matcha more expensive than regular green tea?
Matcha is more expensive due to the meticulous growing conditions, hand picking, drying and grinding methods involved. As the finest Matcha is exclusive to Japan, there is limited regional and seasonal productions. Matcha Tea is 100% stone ground via a slow and careful process to obtain an extremely fine vibrant green powder. Only about 40 grams of powdered Matcha can be produced per hour through the traditional stone grinding process.
How much caffeine is in Matcha?
Matcha contains approximately 35g of caffeine per serve. This is about a third of the amount contained in a cup of coffee. Matcha also contains L-theanine, an amino acid which improves cognitive function and induces a calm soothing effect on the mind. This makes Matcha an excellent alternative to coffee as the calmness counteracts the coffee high or jitters.
What is the best way to store Matcha?
We recommend storing Matcha in a cool dark place, away from sunlight and in an airtight container. Because Matcha is ground into a fine powder, it deteriorates more easily than other tea leaves because there is more surface area exposed to the air. Therefore, it is best consumed within a few weeks.
Is Matcha Organic?
There is an expectation that organic produce is far superior in taste, quality and nutrition to non organic produce. However, this isn’t the case with Organic Matcha and here’s the reason why:-
As the leaves used to make Matcha are grown in the shade for 20 days prior to harvest, they’re not getting any energy from the sun and are therefore given extra fertiliser to produce the high levels of chlorophyll that enhances the natural sweetness and gives Matcha it’s vibrant green colour. Certified organic fertilizers just don’t provide enough energy and nutrients than a non organic fertilizer can provide. This results in Organic Matcha tasting duller and more astringent and not being the vibrant green colour it should be.
Japan has one of the most strictly enforced agriculture laws in the world. The Positive System of Agricultural Chemicals in Japan limits the kinds, quantity, and timing of when farmers can use agricultural chemicals, and compels farmers to meticulously record when, what kind, and how much they use. Compared with many other countries, pesticide use in Japan is minimal, and strictly regulated by government.
At the moment all our Matcha is non Organic as we are yet to find an Organic Matcha that matches taste, quality and colour.
How do I prepare Matcha?
See How to prepare Matcha Tea for directions.