Why would you need a culinary grade matcha?
Why not just use the higher grade?
Well, we are not saying that you can't use the high grade, but it just might not be worth it.
Higher grade matcha is more green, more vibrant and can have smoother sweet grassy notes, but only when it is whisked traditionally. If you are using the high grade matcha in baking or in a smoothie, those finer qualities can be masked by the other ingredients. So essentially, it may feel like a waste to cook the higher quality when you can't even taste what makes it high quality in the first place.
What makes matcha a high or low quality?
It all has to do with how old the leaves are and the efficiency of stem removal.
With an older leaf and a few more stems, the taste is not as smooth, the color is a little muted, and it can sometimes be a little more astringent.
And when younger leaves are used and all of the stem are removed, then you can get higher quality flavor that is better for drinking traditionally.
Use High Quality Matcha when you want to drink it by itself using the traditional whisking method. This way you can really appreciate the smooth sweetness
And use Culinary Grade Matcha for baking, sweets, savories, pastas, meats, dressings, skincare, and anything else you can dream up.
Want to try a Matcha Cupcake to see what all of the fuss is about? Every weekend this March, we will have Em's Delights Green Tea cupcakes for sale.
Crazy about tea