{"id":104668,"date":"2022-08-27T16:38:09","date_gmt":"2022-08-27T16:38:09","guid":{"rendered":"https:\/\/onesipoftea.com\/?p=977"},"modified":"2022-08-27T16:38:09","modified_gmt":"2022-08-27T16:38:09","slug":"matcha-grades","status":"publish","type":"post","link":"https:\/\/dessertmenus.com\/matcha-grades\/","title":{"rendered":"Matcha Grades: Ceremonial vs. Culinary Explained"},"content":{"rendered":"\n
If you buy matcha of lower quality and use it for tea, you’ll end up with a bitter beverage and start wondering how come people like matcha so much. But if you are familiar with matcha grades and know what type of matcha to buy, then it is another story.<\/em><\/p>\n\n\n\n By knowing matcha grades, you’ll know that not every matcha type is used for tea. There are types that are designed to be used for tea and types designed for cooking, baking, or today’s popular lattes and smoothies.<\/p>\n\n\n\n According to Fact.Mr<\/em><\/a>, the global matcha tea market crossed US$ 2 billion in 2020<\/strong> and is predicted to exceed US$ 5 billion in revenue by 2031<\/strong>. This is a 2.5x increase <\/strong>for the projection period 2021-2031.<\/p>\n\n\n\n These numbers show that matcha is already consumed all around the world and that the demand for matcha will rise in the future. So, before you begin incorporating matcha tea or matcha powder into your diet, it is important to understand what to look for when purchasing it.<\/p>\n\n\n\n\n\n <\/p>\n\n\n\n Matcha is often classified into two grades<\/em>:<\/p>\n\n\n\n Culinary grade matcha is further divided into<\/em>:<\/p>\n\n\n\n <\/p>\n\n\n\n Used in traditional Japanese tea ceremonies for centuries, this is the highest grade of matcha available<\/strong>, made from hand-picked first-harvest tea leaves. <\/p>\n\n\n\n The leaves from the first harvest are the least exposed to sunlight. They are shade-grown, which increases their chlorophyll, caffeine content, and the amino acid L-theanine. <\/p>\n\n\n\n Tannin levels are also lower compared to the second harvest (culinary matcha). Low levels of tannins result in lower bitterness.<\/p>\n\n\n\n These young tea leaves are processed into a fine powder by slow stone-grinding, also known as stone-milling. Dried tea leaves are gradually funneled between the stones and extruded. <\/p>\n\n\n\n This method is extremely slow, producing only 30 grams (about 1 oz) of matcha powder per hour<\/strong>. This is roughly the quantity of matcha in a ceremonial grade matcha tin.<\/p>\n\n\n\n This is the only process available that ensures quality. Despite attempts by sophisticated machinery to replicate this process, the traditional stone-grinding technique is still reserved for ceremonial grade matcha. <\/p>\n\n\n\n New technologies have yet to match this necessarily delicate process. Modern powdering machines or high-speed grinders generate too much heat that will quickly oxidize and burn the powder, resulting in lower-grade matcha.<\/p>\n\n\n\nMatcha Grades<\/strong><\/h2>\n\n\n\n
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Ceremonial Grade Matcha<\/strong><\/h3>\n\n\n\n