There are two kinds of matcha powder — culinary grade and ceremonial grade. Ceremonial grade matcha is more expensive, very fine and silky, and has a vibrant green colour. It’s designed to be naturally sweet and strong and is usually the kind used in Japanese tea ceremonies. Not very many people appreciate the strong matcha flavour though. It’s definitely an acquired taste. Culinary grade matcha is a more versatile matcha powder that’s more commonly used to make matcha lattes and baked goods. This is the matcha flavour we’re probably more used to. I used to think that I needed to splurge for the ceremonial matcha powder but after many recipes and years of baking, I realized that for the goodies that I make, culinary grade works just as well.  So don’t sweat it. Just make sure the matcha powder you use for baking is the matcha powder you enjoy drinking. I would recommend buying pure matcha powder though, and not those already sweetened with sugar.  I personally like Elan Organic Matcha Powder which I can usually get at Costco for a steal.