Learn how to taste matcha

Matcha is a stone-milled powdered tea,
made from tencha and produced from the camellia sinensis tea bush.

Aroma matcha Obukucha

Fresh mixed green vegetables and microgreens

The main influencer of our perception of taste, is in the nose. The aromas of fine matcha should be fresh, sweet, buttery and attractive to the nose. The matcha of crème-de-la-crème grade is often characterized by its refreshing 'oika' green aroma characteristic of shade-grown tea. When opening a new can of fine matcha, the nose should be found with aromas of freshly mixed green vegetables and microgreens. The low quality matcha can give off unpleasant aromas of grass, dust and hay, or worse, nothing at all.

Deep, electric, teal green

High quality matcha tea should have deep, electric, teal colors compared to soft, camouflage, yellowish green. That color is because the high quality matcha comes from the youngest leaves that have been in the shade, this makes them rich in chlorophyll giving them this hallucinogenic bluish green hue. On the contrary, the lower quality matcha comes from the more mature tea leaves in the lower parts of the plant, these are clearer and more yellowish.

Colour matcha Obukucha
Texture matcha Obukucha

Ultra-fine and granular powder

The fine matcha should have an ultra-fine texture. The size and shape of the matcha particles are mainly determined by two factors: the quality of the leaves and the grinding method. The highest degrees of matcha use the youngest leaves that are extremely thin and soft; therefore they decompose into an ultrafine powder when ground. It is also common for fine matcha growers to crush their matcha using a traditional granite stone mill. This method produces matcha particles that have a more rounded shape, producing a much softer mouthfeel compared to the matcha that is ground using other methods.

Full and robust body, with a soft sensation in the mouth

The top matcha should have a sweet and not bitter taste. While the lower matcha may have an unpleasant bitter and astringent taste, and can be laid on the palate, the upper matcha should delight its taste buds with sweet and vegetable notes. Higher grades of matcha have the complexity of the amino acid structure, producing a natural sweetness without added sweeteners. They contain a large amount of sweet or savory "umami", a defining characteristic of high quality matcha. The fine matcha should have a full and robust body, with a soft sensation in the mouth and a long and smooth finish that can turn on your palate for minutes.

Flavour matcha Obukucha

What Are You Experimenting?

How do you feel after drinking matcha?

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