Culinary or Ceremonial?

Deep in the country, away from fishing towns and quiet cities, verdant hills roll beneath acres of sprouting stalks.  The leaves weave green fields from fertile land and a month prior to harvest, a wooden framework goes up and burlap layers are piled on top.  An ever-present dusk settles in the shade and the true matcha process begins.

The finest quality matcha is Ceremonial grade, made from the highest leaves on the tea plant called the first flush--the leaves are fresh, young, light, and sweet.  Our CoffeeeHouse Ceremonial Blend is made from the first flush.  Hand-picked and freshly ground into a vibrant emerald green, try a 1/2 teaspoon, 8oz of water, and a smattering of ice cubes;  try a 1/2 teaspoon and 8oz of hot water (176°F) –– either way, you’ll find a forest floor of dappled sunlight and lush vegetation, green grass and gentle moss moseying across the pallet to dance like dust mites in the evening rays.  You may even find a hint of honey. 

Culinary grade is made from the second flush.  The leaves are slightly older, found lower on the plant, and larger; they produce a bold flavor that’s slightly astringent.  In the end, they create a more robust, versatile, and confident presence.  It thrives when mixed into a macadamia nut cookie, a blueberry scone, even something as simple as a latte.  Culinary matcha traverses the same distance as the Ceremonial, both bring clarity of mind and are grown in the same conditions.  Each crafted with a purpose in mind.  So what it comes down to is whether you want to mix your matcha or drink it straight.  If you’re not sure, why not try our sampler kit, it’s the best way to get to know your preferences within the world of Matcha.