Matcha is a type of green tea made from Camellia sinensis leaves that have been ground into a fine powder. There are two main types of matcha green tea: ceremonial and culinary. Ceremonial matcha is the highest quality matcha available and is generally used for drinking straight, while culinary matcha can be used in mixed drinks, cooking and baking. In this blog post, we will dive into the world of matcha and compare the different grades, colours, tastes and textures. Ceremonial vs Culinary Matcha: Understanding the Difference 🌿 Both ceremonial and culinary matcha are made from the same plant. But the difference in quality is due to the different growing and processing methods. Ceremonial grade matcha is the highest quality matcha available. It is made from young leaves that are shade-grown for three to four weeks before harvest. The increased chlorophyll during this process gives it its brilliant green hue! The leaves are then steamed, dried, and ground into a fine powder. Ceremonial grade matcha has a bright green colour and a slightly sweet taste. It is the most expensive type of matcha because of the time, energy, and quality of leaves used in its production, as well as high demand.Culinary grade matcha is made from lower parts of the tea plant, and therefore use older leaves that have been more exposed to direct sunlight. The leaves are picked, steamed, dried and ground into a fine powder. Culinary matcha contains less chlorophyll, and therefore has a duller green colour in comparison. It has a more bold and bitter taste, and typically used for everyday recipes where matcha is one of many ingredients (lattes, baking, smoothies). It also tends to be less expensive than ceremonial grade matcha. The different growing methods impact the flavour, colour, and texture of matcha. Colour 🌱 Matcha gets its rich green colour from chlorophyll. Chlorophyll is a pigment found in plants that give them their characteristic green colour. It's an essential part of photosyn