Matcha has moved well beyond trend status. As more customers look for coffee alternatives and wellness-led options, cafés are increasingly adding matcha to their core menus.
With that comes a familiar question from operators: ceremonial or premium — and which one actually makes commercial sense?
Arkadia Beverages, which has been in the foodservice game for more than 25 years, says its matcha range is designed to perform across every part of a café without compromising on flavour, colour, or workflow.
With matcha offering strong margins, standout visual appeal and flexibility across hot, iced and flavoured formats, the company says understanding how different matcha grades behave behind the bar is key to balancing flavour quality, speed of service, and profitability.
What “ceremonial” and “premium” mean in foodservice
There’s no single global authority governing matcha grades, but in hospitality, the terms ceremonial and premium are widely used to signal flavour profile, colour and intended application.
Ceremonial grade matcha is typically produced from younger, shade-grown tea leaves. It’s known for its vibrant green colour, smooth mouthfeel and low bitterness — characteristics that shine when matcha is served with minimal ingredients.
Premium matcha, by contrast, is designed for consistency and versatility. It delivers a slightly more robust flavour that holds up well in milk-based and flavoured beverages, making it a practical choice for busy service.
For cafés, the decision isn’t about which grade is superior — it’s about choosing the right tool for each menu application.
When ceremonial matcha earns its place on the menu
Ceremonial matcha performs best when it’s treated as the hero ingredient.
It’s ideally suited to:
- Traditional hot matcha
- Iced or hot matcha with minimal additions
- Signature or premium beverages
Arkadia’s Ceremonial Grade Matcha is developed for these moments, delivering a clean, smooth flavour and vivid colour that allows cafés to position select matcha drinks at a higher price point. It appeals to matcha purists, wellness-focused customers and those seeking a more elevated café experience.
Where premium matcha makes commercial sense
In high-volume environments, premium matcha is often the smarter operational choice.
It works particularly well in:
- Iced flavoured matcha drinks
- Matcha frappes
- Flavoured matcha lattes
- Fast-paced café service
Arkadia’s Premium Matcha Latte Mix is formulated specifically for foodservice use. It offers balanced flavour, easy preparation and reliable results across shifts — helping operators maintain drink quality while managing cost, training and service speed.
The smart café strategy: use both
Many successful cafés don’t choose between ceremonial and premium — they use both, strategically.
A common approach includes:
- Ceremonial matcha for traditional or signature offerings
- Premium matcha for flavoured lattes and high-turnover drinks
This tiered strategy allows cafés to expand their matcha menu, cater to different customer expectations and protect margins — without adding unnecessary complexity to operations.
Why getting matcha right matters
Matcha has evolved from a niche alternative into a core menu opportunity. Its versatility across hot, iced and functional formats — combined with strong visual impact — makes it one of the most valuable non-coffee categories in today’s café landscape.
By understanding the role of ceremonial versus premium matcha, and selecting products designed specifically for hospitality use, operators can serve better drinks, price with confidence and meet growing demand — without slowing down service.
Ultimately, it’s not about choosing one grade over the other. It’s about knowing when — and how — to use each to its full potential.
More information on Arkadia’s ceremonial and premium matcha range can be found by visiting arkadiabeverages.com.au.
