In Japan, matcha’s popularity as a product is comparable to chocolate. You’ll see its distinctive pop of green in all sorts of foods, including matcha ice cream, smoothies, puddings, cookies, cakes and mochi (rice cakes). Due to its vegetal quality, matcha even complements savoury dishes like soba noodles too. Typically, such food products will be made using culinary grade matcha, which is slightly more bitter than other grades of matcha.
Ceremonial grade matcha, meanwhile, is usually reserved for Buddhist temples and Japanese tea ceremonies. A great deal of attention is paid to preparing the tea in such circumstances. The equipment is chosen with immense care, and each gesture, from the rotation of the cup to the position of the whisk, is very deliberate. Being served matcha as a guest at these ceremonies is an incredibly memorable and special experience.
Less formal occasions might call for premium, classic or café grade matcha, from which you can make delicious everyday teas, or add milk to in order to enjoy a creamy matcha latte.