Choosing a matcha grade is a commercial decision as much as a sensory one. The right grade depends on what happens to the powder after it leaves our factory.
Start with the application
If the powder is whisked with water and served on its own, only ceremonial grade will do. Any bitterness is immediately visible to the customer. For milk-based drinks, premium grade gives you enough body to stay present in the cup at a far better cost per serving. For baking, ice cream and dry mixes, culinary grade is engineered to hold colour through heat and freezing.
Calculate cost per cup, not cost per kilo
A 2 g dose at USD 60/kg costs USD 0.12 per cup. A 3 g dose at USD 45/kg costs USD 0.135. Cheaper powder is not always the cheaper recipe. Ask your supplier for recommended dosage and validate it in your own formulation.
Ask for the specification sheet
Colour, particle size (D50), moisture, mesh and microbiological limits should be locked in writing. Batch-to-batch consistency is what protects a chain menu.
Always sample in production conditions
We recommend testing a sample in your actual water, milk, temperature and equipment before placing a volume order. Contact our team for a sample kit across all three grades.
