I brought back ceremonial grade matcha powder from Japan and went through it very quickly making hot matcha. A second online order from the same place was used for hot matcha, matcha lattes, and a few batches of matcha macarons. Thereafter I decided I only wanted to drink matcha lattes so I ordered the third highest grade with good ratings so my ingredients would last longer without tasting the foul swill of the lowest culinary grade. A bit of sweetener added to the latte is acceptable. I am spoiled by the good quality stuff now so knowing that culinary grade is the lowest and needs lots of sweetener to disguise the bitterness makes me avoid most commercially made food items. I also learned how to emulsify the matcha powder so it stays suspended and won't order matcha lattes from Starbucks now either.