Baking grade matcha, also known as culinary grade matcha, is a type of matcha specifically formulated for use in cooking and baking. It differs from ceremonial grade matcha in several key aspects.
Key Differences Between Baking and Ceremonial Grade Matcha
| Feature | Baking (Culinary) Grade Matcha | Ceremonial Grade Matcha |
|---|---|---|
| Flavor | Bolder, more robust, slightly bitter; designed to stand out. | Milder, sweeter, more nuanced; intended for direct consumption. |
| Color | Typically a less vibrant green. | Vibrant green. |
| Texture | Can be slightly coarser. | Fine and silky smooth. |
| Price | Less expensive. | More expensive. |
| Intended Use | Cooking, baking, lattes, smoothies, and other blended recipes. | Traditional tea preparation (Usucha or Koicha). |
Why Use Baking Grade Matcha?
- Cost-Effective: It's a more budget-friendly option for recipes where the subtle nuances of ceremonial grade wouldn't be appreciated.
- Flavor Profile: Its stronger flavor ensures the matcha taste remains prominent even when mixed with other ingredients.
- Heat Resistance: It holds its flavor and color better during the baking process compared to ceremonial grade matcha which may become bitter.
Examples of Uses for Baking Grade Matcha:
- Matcha lattes
- Matcha smoothies
- Matcha cakes
- Matcha cookies
- Matcha ice cream
- Other baked goods and desserts
In summary, baking grade matcha is a culinary-focused version of matcha that provides a more intense flavor and color at a lower cost, making it ideal for adding matcha flavor to a wide range of recipes.
