The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style.
In modern times, matcha also has come to be used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery.
Often, the former is referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony.
The latter is referred to as culinary-grade matcha, but there is no standard industry definition or requirements for either.
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