What does real matcha taste like?

Are you attracted by the health properties of matcha, but you associate it with a bitter, bland taste? Or are you put off by the high price of Japanese matcha?

Read on and we will explain to you what real matcha should taste like and why it is worth investing in real matcha from Japanese farms.

Matcha - sweet or bitter?

The taste of matcha resembles ordinary green tea in many respects - it is slightly grassy and vegetal, with a bit of bitterness and sweetness lingering at the end. As with regular green tea, quality is of the utmost importance. The cheaper ones will be much more bitter in taste, without any noticeable sweetness.

The tea leaves from which matcha is prepared are stored in the shade for about a month before they are harvested - this allows them to accumulate more chlorophyll, which is responsible for the distinctive green color of matcha. However, chlorophyll is also responsible for the strongly plant-based, more delicate taste, which distinguishes matcha from standard green tea. Like most plants, green tea leaves from which matcha is prepared also have a delicate, natural sweetness. However, it is certainly not the dominant flavor, more of a background note that subtly balances the tartness of the matcha.

However, what really distinguishes real, high-quality matcha is umami . Umami is considered the fifth taste, and in Japanese it simply means something tasty, with a deep flavor. The umami flavor comes from the amino acid, natural glutamate, which gives it a rich, bold and full flavor.

How to recognize good quality, real matcha?

One of the main determinants of high-quality ceremonial-grade matcha is its color. Intense green, darker color indicates that matcha is of ceremonial quality. A lighter, pale yellow color indicates that the matcha was made from lower quality leaves.

Another feature that distinguishes ceremonial matcha from culinary matcha is its powder consistency. Higher quality matcha should be very fine, without lumps.

The place of origin is also important. The highest quality matcha usually comes from Japan. This country is famous for producing the best quality green tea in the world. Many years of tradition, appropriate geographical conditions and Japanese perfectionism guarantee the highest quality.

Ways to prepare matcha

According to the Japanese tea ceremony, matcha is prepared without any additives. The two classic methods of preparing matcha are usucha and koicha. They differ in the proportions of water and powder. Ussucha is a lighter version, while koicha is a more intense version, with more powder.

However, in the Western world, matcha latte is the most popular. If you don't like the grassy taste of matcha and still want to benefit from its amazing properties, adding milk and various types of sweeteners may be the perfect choice for you.

However, remember to preserve the health properties of matcha and not dilute it too much with milk. Additionally, syrups and various other sweeteners will make matcha latte a very high-calorie drink with a huge amount of sugar - which contradicts the assumption that matcha is a health-promoting drink.

An attractive green latte may look tempting, but we encourage you to try matcha the traditional way. The Japanese tea ceremony encourages you to celebrate all the flavors, strain your senses and lose yourself in the moment. It inspires reflection and conversation with the people with whom you share this magical moment.

Itadakimasu - bon appetit!