Culinary Grade

Culinary grade matcha is produced using older tea leaves from later harvests, which gives it a more robust, slightly bitter flavor and a darker green or yellowish hue. while it lacks the finesse of ceremonial or premium grades, it is perfect for mixing into recipes where matcha’s taste needs to stand out—such as in baked goods, smoothies, ice cream, and savory dishes. it’s cost-effective and designed for cooking rather than drinking on its own.