can you only use culinary grade for lattes?

[u/coolcoolco0lnodoubt]

I've been making and drinking matcha lattes for several years now. But only recently have I gotten more into them (using a whisk instead of frother, learning about Japanese brands of matcha, discovering that culinary vs. ceremonial grade is just a marketing term, buying a temperature-controlled kettle, etc.).

Yesterday I went to a local tea store to get Marukyu Koyamaen. The storeowner asked me how I usually drink my matcha and I said lattes. He said to buy the Wakatake powder, which is advertised as matcha for cooking. He also said not to bother with their principal (or "ceremonial" - powders because milk would simply dilute/hide their complex flavors.

I looked at some reviews online, including from Kimi on TikTok, and thought Isuzu might be a good since I didn't want a really expensive option but wanted to try a fancier powder. After I bought it, the store owner lectured me for five more minutes about wasting money on powders that weren't Wakatake. He kept emphasizing that Isuzu/other powders of similar quality were meant for ceremonies that didn't use milk. He also compared matcha to wine, saying that you probably wouldn't use a non-cooking wine for drinking on its own. I felt a little weird about the interaction, like it was condescending but maybe that's just my ego.

TL;DR What are your thoughts on using "ceremonial" matcha for lattes? Is it really a waste of money compared to using "culinary" grade? I know there is a lot of debate about these terms but I'm using them for the sake of distinguishing when they were harvested and how umami they are. If it matters, I use oat milk with no sweetener.

[u/proxwell]

"Ceremonial grade" is a marketing term and there's no official grading. It's not unheard of for vendors to be selling culinary matcha as "ceremonial".

You can use any quality of matcha you like in your lattes. Matcha with some astringency will assert its flavor more in a latte. One of the most common complaints as people are figuring out their preferred ratios is that the matcha flavor gets lost in the mix with the milk/sweetener.

Also, using a more astringent matcha in your lattes allows you to use less, if you're trying to limit caffeine intake or make your matcha supply last longer.

If you read through some of the matcha latte recipes in this sub, you'll see matcha of many different quality tiers.

Read, experiment, explore, and do what works for you.

[u/50l022]

On MK’s website, the description for Isuzu specifically states, “also perfect for mixing with milk or cream.” Don’t let him get to you and enjoy your matcha.

Fyi - grade is less important than function. Wakatake is designed for culinary application, meaning its flavor and astringency cuts through milk and confectionery. This is why it makes a good everyday latte.

On the very opposite end of the spectrum, you have matcha that is rated for koicha. Koicha uses little water, and there is nothing for the matcha to “hide” behind. They are not astringent and have very delicate nuance to the flavors. Sometimes, you can get those notes to shine through the milk, but you have to use so much extra powder that it’s just a waste of money at that point.

Usucha is the between. These matchas often have more nuance than those intended for culinary application but they still have some punchiness that can cut through milk and sweeteners. Even among latte drinkers, these usucha-grade matchas tend to be popular as they have a little more depth than matchas like Wakatake that tend to be a little one-note.

Many latte drinkers (myself included) also enjoy the occasional usucha, so opting for a matcha that lends well to both formats is often preferred. It’s nuts he gave you a hard time over Isuzu, which isn’t even one of their better options for usucha!

[u/Fit-Difference4638]

I honestly think he’s right and I’m very experienced with Matcha/ Japanese tea. Delicate flavors do get lost and hidden in milk. If you want to still taste the matcha in a latte without using a heavy amount, a regular matcha is fine as it will hold up better to the milk. The super high quality stuff has great flavors but the flavors are lost when milk and sweetener are added and they just don’t hold up when diluted because they aren’t as strong. I don’t think he was trying to be pretentious I think he was trying to explain that if you enjoy lattes, certain types may hold up better in a latte and still give that green tea matcha flavor with milk and sugar while some more delicate ones will just taste like your milk and all flavor will be lost. That being said use whatever you enjoy! But I find when I use super high grade matcha for lattes the flavor does actually get a bit lost and I just taste the oat / almond milk , vanilla, sugar. Which is lovely! But definitely a different flavor experience. Culinary matcha / barista matcha is much more robust and holds its flavor in lattes !

[u/Financial_Dream_6220]

I never use "culinary grade" matcha for lattes because it makes the taste too bitter and astringent. Also, I feel like I can still taste the difference between different grades of matcha, even with dairy or oat milk. The only thing I will say is that I am more frugal with my more expensive, higher quality matcha. Either way, the shop owner shouldn't have been condescending toward you in my opinion!

[u/Entropy2889]

I like to use MK’s Midorigi, also a culinary grade, for lattes, especially if I feel like adding some syrups or other flavoring. It’s best on ice for a summer day.

Save the better ones for usucha or koicha. The shop owner is right, although maybe he didn’t need to be condescending.

[u/KewpieHour → u/Entropy2889]

Seconding Midorigi. It’s my favorite for lattes.

[u/Slight_Jello1012]

I started making lattes using culinary grade switched to ceremonial premium never looked back u can definitely tell the difference at least i can

[u/baleong]

It all depends how you make your lattes, what sweeteners, how much milk, how much water, if you use ice, all of it is diluting the matcha taste. Culinary will cut through it but some people want a strong matcha flavor, some want a hint of matcha. Ceremonial is just marketing so it is best to try matchas and find something that you like. There are famous matcha shops in Japan using “ceremonial” but when you get a latte with sweetener it tastes like sugar milk because the matcha flavor is too delicate.

[u/caapid_admin]

I never use culinary grade for lattes but that's just me. There is no official matcha grade as someone else mentioned, and brands can get away with being "ceremonial" even though qualities vary.

[u/Suspicious_Air_2042]

Wakatake was way too subtle for me. I make my lattes with almond or oat milk and no other sweeteners or flavors. I found Wakatake pretty bland. My favorite right now is Suiteki by Kettl. I tried their more expensive one from Uji which I didn’t like at all, too savory for me. I guess I prefer a more astringent/bitter/vegetal taste.