That bag will either say "culinary-grade matcha" or "ceremonial-grade matcha". If you're familiar with this distinction, you might be a little miffed seeing the culinary grade stuff come out.

Culinary-grade matcha is better for baking. “Culinary-grade should have a more intense taste, so that it can stand up to sweetness or dairy or whatever else it mingles with, ” Puyane says.

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Although only recently experiencing a boost in popularity in the West, matcha has a long and complex history and culture originating in Asia.

If a cafe serves their matcha pre-sweetened, they’re most likely serving a lower, culinary grade. Pre-mixed sugar is added to mask the bitterness of a later harvest, signaling a lower quality.

If a cafe serves their matcha pre-sweetened, they’re most likely serving a lower, culinary grade. Pre-mixed sugar is added to mask the bitterness of a later harvest, signaling a lower quality.

while “culinary grade” is encouraged for use in lattes or recipes. “High-end ceremonial matcha tastes kind of savory, and you can even taste notes of nori, or seaweed,” Liang says.