The quality of matcha powder significantly impacts the taste of a matcha latte. Ceremonial-grade matcha, made from young leaves with stems and veins removed, offers a sweeter flavor and finer texture due to its higher chlorophyll content. This results in a vibrant green color and a smoother, more delicate taste profile when compared to culinary-grade matcha. Culinary-grade matcha, on the other hand, harvested later in the season with more exposure to sunlight, tends to be more bitter and earthy in flavor. The coarser texture of culinary-grade matcha can lead to a slightly grittier consistency in beverages like lattes.