Many former coffee addicts have now become avid drinkers of matcha tea. Although this very popular and healthful beverage contains much less caffeine than coffee, it provides drinkers with the amazing combination of zen calmness and a caffeine alertness. You can mix this healthy powder with other beverage favorites such as lattes and smoothies.
Finding high quality matcha today on the market is a tricky task. There are just so many vendors who claim to deliver the real, organic, pure origin matcha, that it is hard to tell if they are geniune or not.
That’s why we have collected the ultimate tips on how to source your matcha powder.
Choose the most vibrant green
The brighter and more vibrant the colour of the matcha powder, the better quality it is. This is because matcha is made from handpicked, best selection of tencha plant leaves, which are richest in chlorophyll. The brighter the green of the matcha, the higher it’s nutritional value.
Here are some examples of:
really bad quality matcha powder
not really good looking matcha
good looking matcha powder
Here are our 6 tips to finding good quality matcha on the market.
Texture must be silky smooth
The texture of a high quality matcha must be very fine and silky, whereas a bad-quality grade results in a coarser feel when rubbed between your fingers.
Smell should be herbal and fresh
The best quality matcha has a fresh sweet fragrance , but the smell isn’t very strong. Low quality matcha might have a fishy, pungent smell or no smell at all.
Verify the origin
First, make sure the tea was grown and processed in Japan. Other countries simply don’t have the right environment to make a high-quality product. China and Taiwan also produce matcha, but Japan has the right climate, traditions and know-how. And there are two regions in Japan widely considered to produce the best matcha – Aichi prefecture and Kyoto prefecture. These producing areas account for about 80% of all the matcha produced in Japan today. Naturaly, YouMatcha comes from one of these regions – a small tea farm in Wazuka, Kyoto prefecture.
Should have a sweet aftertaste and a long finish
Some people believe that matcha is an acquired taste, but we disagree. If you have had matcha before and didn’t like it, chances are you’ve had poor quality bitter one. If you, on the contrary, have ever tasted good matcha, you will have noticed the sweet, vegetal taste to it; this comes from the amino acid (L-Theanine), produced by the shade growing process. And since low-quality matcha conversely lacks L-Theanine, it has a strongly bitter and astringent flavor that isn’t tasty or sweet.
Finish. It should have a pleasant finish that lasts at least 20 seconds, if not even longer.
Maximum…what? Sweet, salty, sour and bitter. These are the four familiar tastes we’ve come to know best. And then there’s the fifth flavor — “umami”. The literal translation of the Japanese term means “pleasant, savory taste” or “yummy,” but that hardly gives you much to go on. Let’s put it into terms you can understand. Think fatty meats like steak. Think seafood. Or aged cheese — all carry the signature of umami. Go on, let your tongue’s imagination run wild.
Be prepare to pay for it
And last but not leastst “you get what you pay for”. Typically speaking, a 30 gram tin of ceremonial-grade ranges between €25 and €30; anything cheaper is usually in the lower-quality range. Sure, you can find 100 grams for €15, but the difference will be substantial – leaving a bad taste in your mouth, both figuratively and literally.
Are You New To Matcha?