For lattes, you want matcha that’s designed to taste good with milk — not the delicate top-tier stuff.
Why Not Ceremonial Grade?
Ceremonial matcha is meant to be drunk straight. Its appeal is in subtle sweetness, umami, and smooth texture that you experience when it’s whisked with water only.
When you add milk:
- Those subtle flavors get buried
- You’re paying for nuance you can’t taste
- Strong matcha flavor (from culinary grade) is actually what you want
Save ceremonial matcha for drinking straight. For lattes, culinary grade is the right choice.
What to Look For
Good Latte Matcha Should:
- Be bright green — Dull or yellowish means old or low quality
- Come from Japan — Uji, Nishio, or Kagoshima regions
- Cost $15-25 for 30g — Less is often poor quality; more is unnecessary for lattes
- Be labeled “culinary,” “latte grade,” or similar — These are designed for mixing
- Be fresh — Check for production date; use within 6-12 months of opening
Red Flags:
- Very cheap price (under $10/30g)
- No origin listed
- Dull brownish-green color
- Packaging with no production/expiration date
- Added sugar or other ingredients (should be 100% matcha)
Quantity and Value
For daily latte drinkers, matcha adds up. Here’s rough math:
- Per latte: 1-2g matcha
- 30g pouch: ~15-30 lattes
- If you drink daily: You’ll go through 30g every 2-4 weeks
Many brands sell larger bags (100g+) at better per-gram prices if you know you like their matcha.
What Matters Less
- Exact origin — Uji has cachet, but Nishio and Kagoshima matcha can be equally good
- Organic certification — Nice but not required for quality
- Fancy packaging — Look for tin or opaque bags that protect from light, but don’t pay extra for pretty boxes
- Micro-grades — “Super premium latte grade” vs “premium latte grade” is usually marketing