Ceremonial matcha — what does it actually mean?
“Ceremonial grade” is a term with no agreed definition. We just want to be honest about what it means — and make it easy for you to know what you're actually buying.
A word without a definition
“Ceremonial grade” sounds official, but it isn't. The term was coined by Western importers in the early 2000s to help new markets distinguish qualities. There is no authority, in Japan or abroad, that defines it. Japan's Ministry of Agriculture (MAFF) has no legal definition, and Japanese producers don't use it themselves.
That doesn't mean everyone who uses the term is trying to fool you — the vast majority mean well. But when a word isn't defined, two products with the same label can differ widely in both price and quality. That makes it hard for you as a buyer to know what you're actually getting. That's what we'd like to clear up a little.
Japan, on the other hand, has its own rigorous systems: tea regions such as Uji and Yame hold annual blind tastings where licensed tea judges assess lots against precise standards. We try to stay close to that reality — and to be open about what lies behind each grade, so you know what you're buying.
Why three grades is too coarse
The market mostly works with three tiers: ceremonial, premium and culinary. The problem is that a single word — “ceremonial” — has to cover everything from a decent everyday matcha to a world-class one. It's like having one size between S and XXL.
When the range is that wide, the label says little. A ceremonial matcha at NOK 200 and one at NOK 700 carry the same word but aren't the same product. So we divided the spectrum into five grades — S, A, B, C and D — where each grade is tied to concrete criteria: which harvest the leaves are from, how long they were shaded, and which region they come from. Not a standard for the whole industry — just our way of being clear, so you know what you're buying.
From marketing term to Chakai grade
Looking for “ceremonial”, “premium” or “culinary” matcha? Here's how those terms map to our S–D system.
In short: what others call “ceremonial” equals our A grade. Our S grade sits above that again.
What actually determines quality
Look past the word on the pouch. These are the concrete signals that tell you what the matcha is really worth — and what we grade by, openly.
Harvest
The first harvest (ichibancha, late April–May) gives the youngest leaves with the most L-theanine and depth. Later harvests give a coarser taste. All our S–B are first harvest.
Shading
The leaves are shaded in the final weeks before harvest. This increases chlorophyll and umami. Longer shading = higher quality — from 21+ days (S) down to minimal (D).
Grinding
Traditional granite stone grinds slowly (30–40 g/hour) and keeps the temperature down, so colour, aroma and amino acids are preserved. Our S grade is ground this way.
Origin & testing
Region, cultivar and batch testing tell you more than a word on the pouch. Every batch of ours is tested for pesticides, heavy metals and microbiology, with full traceability.
Frequently asked questions
Is “ceremonial matcha” an official quality seal?
No. “Ceremonial grade” is an unregulated marketing term coined by Western importers in the early 2000s. No authority — including the Japanese Ministry of Agriculture (MAFF) — has a legal definition of it, and Japanese producers don't use it themselves. That means the same label can cover very different qualities — which is why we'd rather be open about what lies behind our own grades.
Which Chakai grade corresponds to ceremonial matcha?
Our A grade (Premium) corresponds to what most people call ceremonial grade: pure matcha from the first harvest, made for tea ceremony and drinking straight. Our S grade (Selection) sits a notch above that — a level the three-grade system has no name of its own for.
Why does Chakai use S–D instead of ceremonial/premium/culinary?
Because three grades is too coarse. When one word like “ceremonial” covers everything from decent to world-class, both price and quality vary enormously, and you don't know what you're actually getting. S–D splits the spectrum into five steps tied to concrete criteria — harvest, days of shading and region — so the grade actually means something.
Is more expensive “ceremonial” matcha always better?
Not necessarily. Since the term is unregulated, price alone says little. Look instead for concrete signals: first harvest, long shading, stone grinding, a known region and documented batch testing. Those are what we grade on.
Find your matcha — no guesswork
Choose by grade, not by marketing words. S and A for pure enjoyment and tea ceremony, B and C for latte and everyday.