Discover JP’s Originals Matcha Supreme, our ceremonial grade matcha, here.
In a world of "instant" everything, ceremonial grade matcha is a refreshing outlier. It’s not just a drink; it’s a 900-year-old Japanese tradition refined into a vibrant, emerald powder.
If you’ve ever wondered why some matcha costs £10 while others cost £40, or why you experience a variety of flavours across matcha servings, you’ve stumbled into the nuanced world of matcha grading.
What Actually Makes it "Ceremonial"?
In the West, we use the term Ceremonial Grade to distinguish tea intended for drinking from Culinary Grade (intended for baking). While "Ceremonial" isn't a legal certification in Japan, it denotes a specific set of high-end production standards:
- The First Flush: This matcha is made exclusively from the Ichibancha (first harvest) in spring. These young, tender leaves have spent the winter storing nutrients, resulting in a higher concentration of L-theanine and chlorophyll.
- The Shading Ritual: About 20–30 days before harvest, farmers shade the tea plants with bamboo mats or black nets. This stress forces the plant to pump out massive amounts of chlorophyll (giving it that neon green colour) and amino acids (giving it that savoury "umami" flavour).
- The Stone-Grind: After the leaves are steamed and dried, the stems and veins are meticulously removed. The remaining leaf—called Tencha—is ground using granite stone mills. It takes about one hour to produce just 30 grams of powder.
Ceremonial vs. Culinary: What to expect from Matcha Supreme
Think of it like wine: Ceremonial grade is your fine, aged Cabernet meant for sipping whilst Culinary grade is your cooking wine. Here’s a quick guide:
Colour: Ceremonial grade matcha has a beautiful electric and vibrant green colour versus the dull, olive or brownish-green colour found in culinary grade matcha
Taste: Culinary grade matcha has a bold, astringent, bitter flavour whereas its ceremonial grade counterpart is naturally sweet in taste and creamy with an umami flavour.
Texture: Matcha used in cooking is usually gritty or sandy versus a silky matcha used in drinks.
The Mindful Health Benefits
Matcha is effectively "green tea on steroids" because you are consuming the entire leaf, not just the infusion.
- Jitter-Free Energy: Matcha contains L-theanine, an amino acid that promotes relaxation without drowsiness. It works in tandem with caffeine to provide "calm alertness"—no coffee crashes here.
- Antioxidant Powerhouse: It’s loaded with EGCG (epigallocatechin gallate), a catechin that helps fight cell damage and supports metabolism.
- The "Glow" Factor: High levels of chlorophyll and Vitamin C make it a favourite for skin health and detoxification.
How to Whisk Like a Pro
To honour the quality of ceremonial matcha, you should avoid boiling water, which "burns" the delicate leaves and makes them bitter. Traditionally matcha is consumed just with water, but it can also be enjoyed as a latte with your favourite milk too!
1. Add 1/2 tsp of Matcha Supreme into a bowl.
2. Add 30ml of 70C water, use a bamboo whisk to massage any lumps and whisk until a frothy layer forms on top. 3. The "W" Motion: Using a bamboo whisk (Chasen), whisk vigorously in a "W" or "M" motion (not a circle!) for 30 seconds until a thick, frothy foam forms on top.
3. Add the remaining hot water and swirl or whisk until consistent.
4. If you prefer a matcha latte, add less water in step 3 and instead top with your preferred milk, steamed or cold for a hot or iced matcha latte.
Pro Tip: If your matcha tastes bitter, your water is likely too hot. If it’s clumpy, you skipped the sifting step.