Ceremonial vs. Culinary
Matcha is typically divided into ceremonial grade matcha and culinary grade matcha. The main difference between these two types of matcha is in how they are intended to be used.
Ceremonial grade matcha is vibrant green, like the color of lawn or leaves, and smells like freshly cut grass. Culinary grade matcha is green and vibrant as well, but not as green as its ceremonial partner. Ceremonial grade matcha is made from the youngest tea leaves with all the stems and veins removed to obtain smooth flavor and texture. Culinary grade matcha is also made from young tea leaves, but they are a little older and exposed to more sunlight.
Both matcha grades are perfect, depending on what you want to use them for.
Ceremonial matcha is designed to be mixed into hot water and used as tea. Its natural sweetness makes it ideal for tea ceremonies and people who want to experience a more traditional style of matcha drink.
On the other hand, culinary grade matcha is intended to be used in lattes, baked goods, and other recipes.