The grade of Matcha refers to the quality and processing method of the powdered green tea. Matcha is traditionally made from shade-grown tea leaves that are finely ground into a powder. The grading system commonly used in Japan categorizes Matcha into three main grades: ceremonial grade (highest quality), premium grade, and culinary grade (lower quality). Ceremonial grade Matcha is made from the youngest and most tender leaves, resulting in a vibrant green color, smooth texture, and a slightly sweet, delicate flavor. Premium grade Matcha is slightly less vibrant and may have a slightly stronger flavor. Culinary grade Matcha, also known as cooking grade, is more suitable for culinary purposes, such as baking or blending into smoothies. It has a stronger flavor and is generally less expensive than the ceremonial and premium grades.