Grade labels such as "ceremonial grade" and "culinary grade" are not internationally standardized specifications, but rather classifications based on each brand's or seller's own criteria. Just because a label says "ceremonial" does not necessarily mean it is high quality. It is important to evaluate quality based on the sensory characteristics of color, aroma, and taste.
As a general tendency, matcha considered premium often has strong sweetness and umami with less bitterness, and also has vibrant color and rich aroma. On the other hand, matcha for processing or in lower price ranges may have stronger bitterness and astringency, with less vibrancy in color and aroma.
It is necessary to understand that categorization by intended use is based on consumer convenience and is not necessarily a standard that implies a hierarchy of quality.
Inexpensive powdered teas are sometimes distributed as "matcha," and it is important to distinguish them from authentic matcha.
