Ceremonial matcha: what the name tells you

A starting point for choosing tea

Ceremonial is commonly used to describe matcha intended for drinking with water. It is a useful starting point, but it is not one universal grading system shared by every producer. Read the details of the particular tea rather than treating the word alone as a guarantee.

Matcha is made from tencha: shaded green tea that is steamed, dried and processed before being finely ground. You whisk the powder into water instead of steeping whole leaves and removing them.

Look at origin and flavour

All Matchatori matcha comes from Japan. Our teas come from different growing areas, including Yame, Kagoshima and Shizuoka. Check the product page for the origin of the tea you are considering.

Tasting notes describe impressions such as fresh green leaves, nuttiness or savoury umami. They do not mean those ingredients have been added. A cultivar name identifies a cultivated tea variety; it does not tell you everything about the finished cup.

Make a cup you can compare

Start with 2 g of matcha and 75 ml water at about 80°C. Sift the powder, blend with a little of the measured water, then add the remainder and whisk. Use the same recipe when comparing two teas.

If the cup tastes stronger than you enjoy, add a little water. If it feels harsh, try slightly cooler water next time. Change one thing at a time. Our matcha with water recipe gives you a repeatable method.

Choose for your own routine

You can also use ceremonial matcha in a latte. A delicate tea may become less noticeable in milk, so compare the recommended uses before deciding.

Explore our matcha guide for a practical first choice. Store your tea tightly closed, dry and away from light and heat, following the instructions and date on the pack.