Can Ceremonial Grade Matcha Be Used in Lattes? Here's What Experts Say

While traditionally reserved for Japanese tea ceremonies, many people now incorporate the highest quality tea powder into their daily routines. But can ceremonial grade matcha be used in lattes, or is it better to stick with a culinary grade? The answer is a matter of personal preference, balancing taste, cost, and intended experience.

Quick Summary

Using ceremonial grade matcha in lattes is possible and offers a smoother, richer flavor and vibrant color compared to culinary grades. While it elevates the drink, its delicate notes may be overshadowed by milk and sweetener, making it a potentially expensive choice for daily use. The decision depends on personal taste and budget.

Key Points

• Yes, you can use ceremonial grade matcha in lattes: It offers a smoother, richer flavor and vibrant color, but the delicate notes may be overshadowed by other ingredients.

• Consider the cost-to-benefit ratio: Ceremonial grade is more expensive, and for everyday lattes, a high-quality culinary grade might be a more budget-friendly and appropriate choice.

• It's a matter of preference: The decision depends on whether you prioritize experiencing the purest form of matcha or want a bold, robust flavor that cuts through milk and sweetness.

• Prepare it properly: Sift the matcha and whisk it with hot (not boiling) water to create a smooth, clump-free paste before adding milk.

• Store your matcha carefully: Keep it in an airtight container in a cool, dark place to preserve its freshness and potency.

Understanding the Differences Between Matcha Grades

Before diving into the great latte debate, it's crucial to understand what distinguishes ceremonial grade matcha from its culinary counterpart. Matcha is a fine powder made from specially grown and processed green tea leaves (Camellia sinensis). Both grades come from the same plant, but key differences in their cultivation and processing dictate their quality and intended use.

The cultivation process

To produce ceremonial grade matcha, the tea plants are shade-grown for several weeks before harvest. This process increases the chlorophyll content, resulting in a deeper green color and a richer, more complex flavor profile with pronounced umami notes. The shade-growing process also boosts the level of L-theanine, an amino acid that promotes calm focus without the jitters often associated with coffee. Only the youngest, most tender leaves are hand-picked for ceremonial grade matcha.

Culinary grade matcha, on the other hand, is often harvested later and from different parts of the tea plant, which means it receives more direct sunlight. This results in a bolder, more astringent flavor that is designed to stand up to other ingredients like milk and sugar. While it still contains beneficial antioxidants, its flavor is less delicate and its color is less vibrant compared to ceremonial grade.

The Case for a Ceremonial Matcha Latte

So, why would you use the highest quality matcha in a latte? The arguments in favor revolve around an elevated taste experience and superior quality.

• Unmatched smoothness and flavor: Ceremonial grade matcha is finely ground, resulting in a naturally smoother, creamier texture when whisked. Its delicate umami and inherent sweetness mean you might need less sweetener to achieve a balanced flavor.
• Vibrant, beautiful color: The higher chlorophyll content of ceremonial grade matcha gives it a brilliant, emerald-green hue that makes for a visually stunning latte.
• Enhanced health benefits: Because ceremonial grade uses the youngest leaves, it often contains higher concentrations of L-theanine and antioxidants. This can contribute to a more pronounced feeling of calm, focused energy.

The Case Against a Ceremonial Matcha Latte

Despite the benefits, there are valid reasons to reconsider using ceremonial grade matcha for your daily latte.

• The cost factor: Ceremonial grade matcha is significantly more expensive due to the meticulous production process, including shade-growing and hand-picking. Using it in a latte for everyday consumption can be a costly habit.
• Subtle flavors get lost: The very qualities that make ceremonial grade so prized—its subtle sweetness and nuanced umami—can be overpowered by milk, sweeteners, and other additions. For some, it feels like a waste to dilute such a fine ingredient.
• Flavor purpose mismatch: Ceremonial matcha is intended to be enjoyed on its own with water to appreciate its complexity. A culinary grade is formulated specifically to have a stronger, bolder flavor that cuts through milk and sweetness.

Comparison: Ceremonial vs. Culinary Matcha

Here is a side-by-side comparison to help you decide which grade is right for your needs.

Feature	Ceremonial Grade Matcha	Culinary Grade Matcha
Harvest	First harvest from youngest leaves	Later harvests from older leaves
Flavor	Subtle, sweet, delicate umami, less bitter	Bolder, more astringent, prominent bitterness
Color	Vibrant, deep emerald green	Less vibrant, can be more yellowish-green
Texture	Ultra-fine, silky powder	Slightly coarser texture
Cost	More expensive	Less expensive
Best Use	Traditional tea with water, pure enjoyment	Lattes, smoothies, baking, cooking

How to Make a Perfect Ceremonial Matcha Latte

If you've decided to treat yourself and create a luxurious ceremonial matcha latte, follow these steps for the best results.

1. Sift the matcha: Sift 1-2 teaspoons of ceremonial grade matcha powder into a bowl to prevent clumps.
2. Add hot water: Pour about 50-60ml of hot water (around 160-175°F or 70-80°C) into the bowl. Avoid boiling water, as it can burn the delicate matcha and create bitterness.
3. Whisk into a paste: Use a bamboo whisk (chasen) or a small electric frother to whisk the matcha and water vigorously in a "W" or "M" motion until a smooth, frothy paste forms.
4. Warm and froth the milk: Heat approximately 200ml of your preferred milk (oat milk, almond milk, or dairy work well) until warm. You can also froth the milk for a creamier texture.
5. Combine and sweeten: Pour the warmed milk over your whisked matcha paste. Add a sweetener of your choice, like honey or maple syrup, to taste.
6. Enjoy: Stir gently and savor your smooth, rich, and vibrant ceremonial matcha latte. For an iced version, use cold milk and pour over ice.

Tips for Storing and Maximizing Your Matcha

To protect your investment and keep your ceremonial grade matcha fresh, proper storage is essential. Here are some best practices:

• Store in an airtight container: Matcha is sensitive to air, light, and moisture, which can degrade its flavor and nutrients.
• Keep it cool and dark: Store your matcha in a cool, dark place, or even in the refrigerator, to preserve its vibrant color and freshness.
• Consume within a few months of opening: For the best taste and quality, use your matcha relatively quickly after opening.
• Use the correct water temperature: As mentioned in the recipe, using water that is too hot can negatively impact the flavor.
• Consider a blended product: Some brands offer blends that mix ceremonial and culinary grade matcha, providing a balance of high quality and affordability for lattes.

Conclusion: Is the Splurge Worth It?

The question of whether can ceremonial grade matcha be used in lattes ultimately comes down to a balance of personal preference, budget, and purpose. While culinary grade matcha is specifically designed and priced for lattes and other mixed drinks, using a true ceremonial grade can offer a richer, smoother, and more vibrant experience. However, the higher cost and the risk of masking its subtle, delicate notes with milk and sweeteners are significant drawbacks. For the daily matcha drinker seeking convenience and affordability, a high-quality culinary or latte-specific grade is an excellent choice. But for those special occasions when you want to indulge in a luxurious, café-worthy treat and appreciate the finest quality, a ceremonial matcha latte can be a rewarding experience. The choice is yours to make, so take a sip and enjoy the journey. To learn more about selecting the right matcha for your needs, visit a reputable supplier like Naoki Matcha for in-depth guidance.

Frequently Asked Questions

What is the difference between ceremonial and culinary grade matcha?

Ceremonial grade is the highest quality, made from the youngest leaves with a delicate, sweet flavor and vibrant green color. Culinary grade is less expensive, made from older leaves, and has a bolder, more astringent flavor designed to be mixed into recipes.

Will I lose the unique flavor of ceremonial matcha in a latte?

Yes, it's possible. Ceremonial matcha's subtle, nuanced flavors can be overpowered by the sweetness and creaminess of milk, making it difficult to appreciate the qualities that make it premium.

Is it worth using ceremonial grade matcha for lattes?

It depends on your preference. If you want a more luxurious, smooth, and vibrant latte and don't mind the higher cost, it's worth it. For a standard, everyday matcha latte, a high-quality culinary or latte-specific grade is sufficient.

How do I make a smooth ceremonial matcha latte without clumps?

The key is sifting the matcha powder first. Then, whisk it vigorously with a small amount of hot (not boiling) water using a bamboo whisk or frother until it forms a smooth, frothy paste before adding milk.

Does ceremonial matcha provide more health benefits than culinary grade?

While both grades offer health benefits like antioxidants, ceremonial grade is typically richer in certain nutrients like L-theanine due to its harvest from younger, shade-grown leaves. However, the difference is not drastic, and both are very healthy.

Can I use boiling water for my matcha latte?

No, you should not use boiling water. Water that is too hot can burn the matcha, leading to a more bitter taste. The ideal temperature is around 160-175°F (70-80°C).

What is the best type of milk to use with ceremonial matcha?

The best milk is a matter of personal taste, but many prefer oat milk for its creamy texture or cow's milk for a rich base. The goal is to choose a milk that complements rather than completely overpowers the matcha's delicate flavor.