Ceremonial vs. Culinary Matcha: Which One Do You Actually Need? (2026 Guide)

Ceremonial Grade Matcha is made from the youngest tea leaves, stone-ground into a fine powder intended to be whisked with water and sipped plain. Culinary Grade Matcha is made from older leaves, has a bolder, more astringent flavor, and is designed to be mixed with sweeteners, milk, or used in baking.

However, there’s NO BENCHMARK for ceremonial grade on the current matcha market.

Why grade matter and how BYG Matcha make the difference?

• The Harvest Secret: Ceremonial leaves are shaded for 20–30 days before harvest to boost Chlorophyll and L-theanine (the "calm-focus" amino acid).

• Production Method: BYG Matcha is stone-ground at slow speeds to prevent heat friction, which preserves the vibrant green color and delicate nutrients.

• Nutritional Density: The higher grades (1,000-mesh & 1,200-mesh contain more antioxidants (EGCG) and less caffeine-induced "jitters., through a finely stone-ground method. 

Looking for finest matcha powder for your daily ritual? Here we have a collection of matcha powder to match your need. Also, don’t forget to sign up for your newsletter for exclusive matcha recipes and "insider" brewing tips