2023-09-05 06:09:50
To make a matcha cake, we will not use the same powder as to prepare a matcha tea. Indeed, there are several categories, or rather, several grades. “Ceremony”, “culinary”… Here are all the differences.
The “CEREMONY” grade
The so-called “ceremonial” matcha corresponds to the highest grade of quality. It is made only from the most beautiful leaves of the first flowering. As the name suggests, “ceremonial” matcha is used in Japanese tea ceremonies (chanoyu), one of the traditional arts of Japanese refinement. Bright green, the powder is very fine, has a slightly sweet taste, and has no bitterness.
Le grade «Premium»
Less expensive than “ceremonial” matcha, “premium” grade matcha is nonetheless of very good quality since it comes from the second harvest. This type of matcha is not very bitter and can therefore be drunk plain, without sugar or without milk. This grade is particularly suitable for daily consumption, and ideal for those who wish to learn how to taste this virtuous drink, filled with nutrients (antioxidants, vitamins, minerals, etc.).
The “culinary” grade
In stores, you can also get “culinary” grade matcha. Usually it is obtained from the lowest leaves. This type of tea is more bitter than “ceremonial” and “premium” matcha, and its color tends more towards almond green and yellow. “Culinary” matcha is essentially used to flavor and color dishes or desserts. On the other hand, it is less concentrated in antioxidants.
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