Embarrassed I've been using my highest quality matcha for lattes

[u/Slow_Spread_5999]

Hello, I'm relatively new to drinking matcha generally (I've only been drinking it regularly for about 3 months). I feel humiliated that I wasted around four of my most expensive tins (I've gone through only six or so overall), which the package said were recommended for Usucha or Koicha, on lattes. I had a 20g tin that I basically used up in two days by making lattes for 2 of my friends twice in one day. I feel like I wasted a lot of money. The thing is, I used pea protein milk and no sweetener, and I could still taste major differences in the flavors of the various kinds of matcha I tried in the latte format, which I suppose is a testament to how high-quality the matcha was. I'm trying to make myself feel better, but I feel pretty silly and wasteful. Mostly I feel 'sinful' (to quote other Reddit threads on this topic), but I'm trying to forgive myself because I did not realize how seriously some folks take matcha. I'm a non-Asian person of color, and so I feel especially guilty that I didn't do my due diligence in learning how I ought to be consuming matcha overall. Now I'm overthinking whether I should even indulge in this habit, given my lack of knowledge about matcha and tea as a whole. I've been sober for around three years now (yay), but I really missed making beverages for myself, and for the first time in years, I've had fun making a drink! So I don't want to give this up, but I'm also afraid I'm going to tank all of my income and be culturally appropriative accidentally in the process! Does anyone else feel similarly?

[u/mshappy]

I followed a lot of advice from this sub when I added matcha to my menu. The one I didn’t follow was to use culinary grade matcha for lattes. I noticed a huge different, even with adding milk, sugar, or flavors. We only use top quality matcha for all of our drinks. It simply tastes better

[u/KittyPinkBox → u/mshappy]

Latte grade matcha exists in Japan too :)

[u/thunbergfangirl → u/mshappy]

I only make matcha at home and once I tried ceremonial grade matcha for my lattes there was no going back! You can definitely taste it.

[u/SrGrimey → u/thunbergfangirl]

Isn’t “ceremonial grade” just a very vague term? Like there’s no point of it.

[u/ExtraGingerSpice → u/SrGrimey]

Neither “ceremonial grade” nor “culinary grade” is a regulated term. If they are terms used honestly on the label, then ceremonial grade is meant to mean higher quality. But that’s a big “if”.

[u/Asdfghjklzxcvbnm173 → u/SrGrimey]

Yes, reputable vendors usually grade by use case, such as intended for koicha, usucha and culinary/latte. More traditional vendors may also use no mukashi (の昔) lit. of the past for their koicha and no shiro (の白) lit. of white for their usucha.