When you hear “the taste of Matcha,” what kind of image comes to mind? Many people probably think of it as “bitter,” “grassy,” or “unique and hard to drink.” However, the reality is that Matcha can contain up to over 3,000mg of amino acids (L-theanine) per 100g, and this is what creates its deep umami and mellow sweetness. High-quality matcha produced in Japan undergoes over 20 days of shaded cultivation before harvest, optimizing the balance of catechins and amino acids. Thanks to this process, the bitterness and astringency are suppressed, allowing you to enjoy a richness and aroma that set it apart from other teas.
Are flavors like “fish or seaweed really present?” “How do café or store-bought matcha products taste different?” We’ll thoroughly explain these questions based on scientific evidence and real customer reviews.
By reading this article, you’ll not only discover “the true taste of Matcha,” but also find the best ways to enjoy and choose matcha for yourself. To avoid making the wrong choice and missing out, be sure to read all the way to the end.
- What is Matcha? Deepening Understanding from the Basics and History
- Elements Composing the Taste of Matcha and the Scientific Background
- What Drinks or Foods Does Matcha Taste Like?
- Factors That Influence the Flavor of Matcha: Freshness, Storage, Origin, and Processing
- User Taste Experiences and Review Analysis
- Flavor Comparison of Popular Café and Commercial Matcha Drinks
- Changes in Matcha Flavor Depending on Preparation and Arrangements
- Scientifically Answering Common Questions About Matcha’s Flavor
- How to Select and Store Matcha for the Best Flavor
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What is Matcha? Deepening Understanding from the Basics and History
The Origins and Traditional Background of Matcha
Matcha is a special green tea deeply connected to traditional Japanese culture. Its history goes back more than a thousand years, originating from powdered tea leaves brought over by Zen monks from China. In Japan, Matcha spread alongside the development of the tea ceremony, and even today it is cherished both in rituals and daily life. Within the tea ceremony, the act of preparing matcha emphasizes both beauty and spirituality, with the hospitality and sense of calm found in a single bowl of tea held in high regard.
Since Matcha is made by dissolving powdered tea leaves directly in hot water, you can fully enjoy all the nutrients and flavors of the leaves themselves. Many producers continue to adhere to traditional methods, and a strong culture of valuing quality and flavor has taken root. For these reasons, Matcha is more than just a beverage—it is a uniquely Japanese green tea with a distinctive taste and experiential value.
The Difference Between Matcha and Regular Green Tea
There are significant differences between Matcha and regular green tea (such as sencha or gyokuro) in both cultivation and production methods. Matcha is grown under shade to block sunlight, which increases the amount of theanine—an umami component—resulting in its unique mellow sweetness and richness. In contrast, regular green tea is grown with plenty of sunlight, which emphasizes a refreshing astringency and bitterness.
The table below compares the differences.
| Item | Matcha | Regular Green Tea (e.g., Sencha) |
|---|---|---|
| Cultivation | Shaded cultivation (covered) | Standard cultivation with sunlight |
| Processing | Steamed → dried → stone-ground | Steamed → rolled → dried → served as leaves |
| Taste | Sweetness, umami, rich & creamy | Astringent, refreshing, light |
| How to drink | Dissolve powder and drink as is | Brewed from tea leaves |
| Nutrition | Consume all nutrients in the leaf | Only the extracted components |
Matcha is characterized by its rich umami and smooth mouthfeel. Since the powder is dissolved directly, you ingest all the natural components of the leaf, such as caffeine, amino acids, and dietary fiber. On the other hand, with sencha or gyokuro, only the extracted portion is consumed, so there are differences in both flavor and nutritional content. These differences are what give Matcha its unique taste and drinking experience, and are the reason for its worldwide popularity.
Elements Composing the Taste of Matcha and the Scientific Background
Scientific Explanation of the Balance Between Umami, Sweetness, and Bitterness
The taste of Matcha is characterized by a delicate balance of umami, sweetness, and bitterness. The main contributors are amino acids (L-theanine) in the tea leaves, which create umami and sweetness, and catechins, which produce bitterness and astringency. The higher the quality of matcha, the richer it is in amino acids, resulting in a milder umami and natural sweetness. Conversely, higher catechin content emphasizes bitterness. The cultivation method also affects the taste: growing tea leaves in shade increases amino acid content, highlighting deeper umami and sweetness. The following table compares the content levels and their effects on flavor.
| Ingredient | Main Impact on Flavor | Characteristics When Present in High Amounts |
|---|---|---|
| L-Theanine | Umami, sweetness | Mellow, rich depth |
| Catechins | Bitterness, astringency | Strong bitterness, sharp aftertaste |
Origins of Grassy, Seaweed, or Fish-like Aromas
When tasting matcha, many people notice a grassy aroma or flavors reminiscent of seaweed or even fish. This is related to the presence of chlorophyll, pyrazine, and components also found in seaweed within the tea leaves. Furthermore, as the tea is ground into powder, oxidation can progress, which tends to intensify the fresh green or seaweed-like aroma. In rare cases, some people perceive a “fishy” smell, which can be influenced by storage conditions or the grade of the tea leaves. As shown in the list below, individual perception of aroma can vary.
- Grassy: Fresh green notes from chlorophyll
- Seaweed: Derived from seaweed components and amino acids
- Fish-like aroma: Influenced by storage conditions, oxidation, and pyrazine
- If the aroma feels strong, it may be due to a lower grade or the storage environment
Taste Differences by Grade (Ceremonial, Café, Culinary)
Matcha comes in three grades: ceremonial grade, café grade, and culinary grade, each with its own flavor profile and best uses. Ceremonial grade uses the first harvest leaves and is characterized by a mellow, delicate flavor with prominent umami and sweetness. Café grade pairs well with milk and sugar, making it ideal for lattes and smoothies. Culinary grade has a stronger bitterness and greenness, making it suitable for baked goods and cooking.
| Grade | Main Use | Flavor Profile |
|---|---|---|
| Ceremonial | Drinking straight | Rich in umami and sweetness, mellow |
| Café | Lattes, drinks | Rich and bitter, pairs well with milk |
| Culinary | Baking, cooking | Strong bitterness and green notes, robust |
By choosing the right grade for your purpose or preference, you can fully enjoy the taste and aroma of matcha. Understanding these differences helps you find the perfect matcha experience for you.
What Drinks or Foods Does Matcha Taste Like?
Taste Comparison with Coffee, Black Tea, and Green Tea
Matcha is a traditional Japanese powdered tea, and its flavor stands out distinctly compared to other beverages. Coffee is known for its strong bitterness and deep richness, while matcha, in addition to bitterness, offers umami and a subtle sweetness. Black tea has floral notes and astringency, but matcha is more herbaceous with a creamy mouthfeel. Compared to green tea, matcha boasts a deeper umami and richer flavor, along with the unique body and frothiness that only powdered tea can provide.
The table below compares the main differences.
| Beverage | Bitterness | Umami | Sweetness | Aroma | Body | Characteristics |
|---|---|---|---|---|---|---|
| Matcha | Medium | Strong | Weak | Grass, seaweed | Strong | Creamy, rich |
| Coffee | Strong | Weak | Weak | Roasted | Strong | Bitter, full-bodied |
| Black Tea | Weak | Weak | Medium | Floral | Medium | Light, astringent |
| Green Tea | Weak | Medium | Weak | Grassy | Medium | Refreshing, clean |
The flavor of matcha is marked by its “fresh greenness” and “umami,” offering a unique experience unlike coffee, black tea, or green tea. In particular, high-quality ceremonial grade matcha is less bitter, with abundant umami and sweetness, making it approachable even for first-timers.
Flavor Pairings with Chai, Bubble Tea, Vanilla, and Strawberry
Matcha also pairs well with a variety of flavors, making it a popular choice for creative drinks around the world. When combined with chai, the spicy aroma enhances matcha’s deep flavor, creating a unique mellowness. In bubble tea, the chewy texture of tapioca and the rich body of matcha blend perfectly.
When paired with vanilla, the fresh aroma of matcha is complemented by a gentle sweetness, transforming it into a dessert-like drink. The combination with strawberry, in particular, has become a hot topic—its fresh, sweet-tart flavor softens matcha’s umami and bitterness, and together with the vivid color, you can enjoy a striking contrast in taste.
Matcha lattes and strawberry matcha lattes are popular for their rich yet fresh flavor, created by the fusion of milk or fruit’s natural sweetness and matcha’s umami. Here are some recommended combinations:
- Chai Matcha: A perfect balance of spicy notes and matcha’s depth
- Bubble Tea Matcha: The rich taste of tapioca and matcha
- Vanilla Matcha: A sweet and mellow dessert-like experience
- Strawberry Matcha: A refreshing sweetness in harmony with matcha’s umami
Many popular cafes like Starbucks, Dunkin, and Dutch Bros offer a variety of unique matcha arrangements. Each combination allows you to discover new charms of matcha.
Factors That Influence the Flavor of Matcha: Freshness, Storage, Origin, and Processing
The Impact of Freshness and Storage on Flavor
Matcha’s flavor is greatly affected by its freshness and storage conditions. As powdered tea leaves, matcha is particularly susceptible to oxidation by air, light, and moisture. When oxidation progresses, matcha loses its vibrant green color, and both its aroma and umami components decline. Oxidized matcha develops a stronger bitterness and astringency, making its umami and sweetness harder to detect.
Recommended Storage Methods
- After opening, transfer to an airtight container and store in a cool, dark place
- Use the refrigerator or freezer to avoid humidity
- Avoid direct sunlight and high temperature or humidity
By maintaining freshness, you can enjoy matcha’s original mellow umami and creamy texture. Major café chains like Starbucks and Dunkin also find that freshness management is directly linked to consistent flavor.
Differences in Flavor Brought by Origin, Variety, and Cultivation Environment
Matcha’s flavor varies greatly depending on its origin, variety, and cultivation methods. In Japan, Kyoto/Uji, Shizuoka, and Kagoshima are the main production regions. Each has different climates and soils, resulting in unique balances of aroma, umami, and bitterness.
| Region | Characteristics | Flavor Profile |
|---|---|---|
| Kyoto/Uji | Historic traditional region | Strong umami and sweetness, mellow |
| Shizuoka | Diverse climate and soil | Refreshing aroma and depth |
| Kagoshima | Warm climate, volcanic soil | Rich and deep umami |
By cultivating under shade (covered cultivation), the L-theanine content increases, producing matcha’s distinctive umami and sweetness. The differences between varieties also greatly affect the tasting experience, and the matcha products offered at cafes like Starbucks and Dutch Bros reflect differences in origin and blend.
The Impact of Milling and Processing Techniques on Flavor
Matcha is finished by carefully grinding steamed and dried tea leaves with a stone mill or similar tool. Traditional stone milling suppresses friction heat, helping preserve aroma, vibrant color, and umami components. On the other hand, industrial high-speed milling generates more friction heat, which can cause aroma to dissipate and increase bitterness.
Main Processing Techniques and Their Impact on Flavor
- Stone milling: Mellow, rich umami, and highly aromatic
- Machine milling: Tends to be more bitter and astringent, weaker aroma
Thus, differences in processing methods and techniques are major factors that determine the taste of matcha. High-quality matcha boasts a brilliant green color, delicate aroma, and deep umami, and these distinctions are evident even in lattes or strawberry matcha drinks.
User Taste Experiences and Review Analysis
Trends in Positive and Negative Impressions
Reviews of matcha’s flavor are highly diverse, but clear trends emerge in preferences. Most people particularly note its “mellow sweetness and deep umami.” Many comments about high-quality matcha highlight its subtle bitterness and smooth mouthfeel. The table below summarizes the main trends in evaluations.
| Review Trend | Example Comments |
|---|---|
| Positive | “Creamy and rich,” “Subtle sweetness,” “Tea leaf umami spreads out” |
| Negative | “Strong bitterness,” “Fishy or seaweed-like,” “Tastes grassy” |
| Beginner | “Unfamiliar taste,” “Grassy,” “Leaves a unique aftertaste” |
When combined with milk or used in lattes, many people note that matcha’s bitterness is mellowed, resulting in a smooth and easy-to-drink experience. Stories from customers at chains like Starbucks and Dunkin’ frequently highlight positive impressions such as “rich flavor without being too sweet, very drinkable.” On the other hand, stronger or lower-quality matcha tends to have a pronounced bitterness or a distinct seaweed-like aroma, which can sometimes lead to negative reviews.
Expressions Used by Beginners for Matcha’s Unique Flavor and the Reasons Behind Them
People trying matcha for the first time often describe its taste with words like “fish,” “seaweed,” or “grass.” These impressions stem from matcha’s unique components. L-theanine and chlorophyll not only contribute to matcha’s umami and richness, but can also evoke flavors reminiscent of seaweed or leafy greens.
Additionally, the grade and freshness of matcha greatly affect its flavor. The higher the quality, the more vivid green the color, and the richer the sweetness and umami. On the other hand, if the quality is low or the product isn’t stored properly, bitterness and seaweed- or fish-like aromas stand out more. The following reasons contribute to matcha’s distinctive taste:
- Theanine: The source of umami and sweetness, but also brings complex flavors
- Chlorophyll: Gives a vivid color and a grassy aroma
- Catechins: Main contributors to astringency, bitterness, and grassy notes
The impression of matcha changes significantly depending on the balance of these components, as well as how it’s prepared and consumed. When combined with milk, vanilla, or strawberry, its unique flavors are softened, creating a taste that appeals even to beginners. Feeling that matcha tastes “fishy” or “grassy” is completely natural, but by choosing quality matcha and experimenting with preparation methods, you can fully enjoy its deep umami and sweetness.
Flavor Comparison of Popular Café and Commercial Matcha Drinks
Features and Flavor Trends of Starbucks Matcha Menu
Starbucks’ matcha drinks are characterized by recipes that blend matcha with milk and syrup. They use high-quality matcha powder as an ingredient, but the drinks are noticeably sweet, with bitterness and astringency kept to a minimum. In particular, the “Matcha Latte” and “Iced Matcha Latte” offer a well-balanced harmony of the creamy milk and the original aroma of matcha.
The table below summarizes the features of Starbucks’ matcha drinks for easy reference.
| Drink Name | Flavor Characteristics | Typical Reviews |
|---|---|---|
| Matcha Latte | Strong sweetness, rich milkiness | “Easy to drink,” “Like a dessert” |
| Iced Matcha Latte | Refreshing sweetness and smooth texture | “Perfect for summer,” “Can drink it down” |
| Matcha Frappuccino | Dessert-like, full-bodied matcha flavor | “Very satisfying,” “Great for matcha fans” |
Many customer reviews mention that “Starbucks matcha has little bitterness and is easy to drink,” and “The balance of sweetness and creaminess is exquisite.” The added sweetness makes it approachable even for those who aren’t usually fans of matcha.
Differences in Flavor Between Commercial Matcha Drinks and Convenience Store Products
Commercially available matcha drinks and those found in convenience stores are also popular, but they have characteristics distinct from café offerings like those at Starbucks. These store-bought drinks are easy to purchase and reasonably priced, but the authentic flavor, umami, and aroma of matcha tend to be somewhat milder.
Here’s a list summarizing the taste and features of typical commercial matcha drinks.
- Matcha Latte (commercially packaged drinks)
Mellow, strong sweetness with restrained bitterness. High milk content and a refreshing aftertaste. - Convenience store cup drinks
Light flavor and easy to drink. Designed for convenience, so the richness and depth of matcha is toned down. - Matcha Milk (powdered type)
Customizable at home, but can sometimes feel powdery or leave residue. The ability to adjust sweetness and richness to your liking is a plus.
Commercial products are attractive for their drinkability, price point, and accessibility, but if you want to savor the deeper flavors of matcha, café or specialty store drinks are a better fit. Some products offer a variety of flavors like vanilla, strawberry, or kuromitsu (brown sugar syrup), giving you plenty of options to enjoy.
Changes in Matcha Flavor Depending on Preparation and Arrangements
The Harmony and Transformation of Flavor with Milk, Vanilla, and Strawberry
Matcha can be enjoyed in a variety of flavors by combining it with milk, vanilla, strawberry, and more. For example, adding milk softens the bitterness and astringency, transforming the matcha into a mellow and creamy drink. Popular matcha drinks at Starbucks, Dunkin’ Donuts, and Dutch Bros are also characterized by their harmony with milk.
When vanilla syrup is added, the sweetness is enhanced and the unique umami and green notes of matcha become even deeper. Pairing matcha with strawberry brings a refreshing tartness and sweetness, making for a colorful and popular presentation. “Strawberry Matcha Latte” in particular is especially popular among younger generations.
| Variation | Flavor Characteristics |
|---|---|
| Milk | Bitterness and astringency are mellowed, creamy and smooth |
| Vanilla | Sweetness is emphasized, rich aroma |
| Strawberry | Adds refreshing tartness and sweetness, vibrant impression |
As you can see, with the right combinations, matcha offers a wide range of flavor experiences.
Differences in Taste Depending on How You Drink: Hot, Iced, Bubble Tea, and More
Matcha’s flavor and texture change significantly depending on how it’s served and its temperature. When prepared hot, its aroma and umami are heightened, resulting in a rich, deep flavor. This is especially true for ceremonial grade matcha, which features a delicate sweetness and pronounced umami.
On the other hand, when served iced, its crisp bitterness and refreshing aftertaste stand out. The addition of ice creates a lighter mouthfeel, making it perfect for warmer seasons. Iced matcha lattes are popular at Starbucks and many other cafés.
In bubble tea (tapioca tea), the chewy tapioca and green matcha flavors are harmonized, adding a fun texture and sweetness. Combined with milk or syrup, the flavor possibilities expand even further.
| Preparation | Flavor & Texture Characteristics |
|---|---|
| Hot | Rich aroma, pronounced umami and sweetness, deep flavor |
| Iced | Crisp bitterness, refreshing aftertaste |
| Bubble Tea | Chewy tapioca texture and added sweetness, unique flavor |
By changing how you drink or arrange it, matcha can be enjoyed daily without getting bored. Find your favorite combination and experience the variety of flavors it has to offer.
Scientifically Answering Common Questions About Matcha’s Flavor
The Cause of Fishy or Seaweed-like Notes in Matcha
Some people find that matcha tastes “fishy” or “like seaweed,” and this is mainly due to its components and manufacturing process. Matcha is a traditional Japanese green tea made from shade-grown leaves, which accumulate high amounts of L-theanine and amino acids responsible for umami. These components create umami and mellow flavors, but the abundance of chlorophyll can also emphasize a distinctive aroma reminiscent of aonori (green seaweed) or marine plants.
Additionally, if the drying or grinding of the tea leaves is insufficient during production, or if the matcha is of low quality, you may notice fishy odors or seafood-like flavors. The following table organizes the main flavor factors.
| Flavor Profile | Main Cause | Situations Where Noticeable |
|---|---|---|
| Umami/Sweetness | L-Theanine, Amino Acids | Premium matcha, shade-grown |
| Bitterness/Astringency | Catechins | Low quality, high extraction temp |
| Seaweed/Marine Notes | Chlorophyll | Shade-grown, very fresh |
| Fishy/Seafood Notes | Quality deterioration, storage issues, poor grinding | Inexpensive matcha, old products |
Matcha is originally characterized by a harmonious balance of umami, sweetness, and subtle astringency, but depending on freshness and quality, distinct flavors reminiscent of fish or seaweed can become prominent.
Tips for Choosing and Enjoying Matcha to Reduce Bitterness or Unpleasant Notes
If you find matcha’s bitterness or unique flavors a bit strong, you can enjoy it more by being mindful of how you choose and prepare it. For beginners or those who are sensitive to bitterness, we recommend ceremonial grade matcha. This uses high-quality tea leaves and is characterized by rich umami and minimal bitterness.
When it comes to preparation, keep the following points in mind:
- Whisk at the right temperature: Using water around 80°C helps suppress bitterness and brings out a mellow umami.
- Combine with milk or vanilla: Matcha lattes or matcha vanilla drinks mellow any bitterness or grassy notes, creating a creamy flavor.
- Choose fresh matcha: After opening, store it in an airtight container in a cool, dark place, and use it up as soon as possible.
- Pair with sweet Japanese confections: The astringency of matcha pairs exquisitely with the sweetness of wagashi.
| Preparation/Tip | Effect |
|---|---|
| Combine with milk or vanilla | Softens bitterness, creates a smooth taste |
| Whisk at a lower temperature | Suppresses bitterness, enhances sweetness |
| Choose high-quality grade | Less harshness, increased umami |
| Pair with wagashi or fruit | Enjoy a richer, more complex flavor |
By enjoying matcha’s authentic flavor while customizing it to your liking, you can make your daily tea time even more delightful.
How to Select and Store Matcha for the Best Flavor
Recommended Matcha Grades and How to Choose by Purpose
The grade of matcha you should choose depends on how you intend to use it. The main grades are “Ceremonial,” “Culinary,” and “Café,” and understanding their characteristics will help you enjoy the optimal flavor for any occasion.
| Type | Characteristics | Recommended Uses |
|---|---|---|
| Ceremonial | Vivid color, low astringency, exceptional umami and sweetness | Drinking straight, premium latte |
| Culinary | Robust flavor and some bitterness, very cost-effective | Sweets, desserts, baking |
| Café | Between ceremonial and culinary. Flavor stands out even with milk | Lattes, iced drinks, mixed drinks |
Key Points for Selection
- If you want to enjoy matcha straight, choose ceremonial grade for pronounced sweetness and umami.
- For sweets and cooking, culinary grade is recommended—balanced price and flavor, and produces a vibrant color.
- For lattes and mixed drinks, café grade is best as the matcha flavor holds up well even when combined with milk or other ingredients.
Basics of Storage and Tips to Keep Matcha Fresh Longer
Freshness is everything when it comes to matcha. By understanding the proper storage methods, you can enjoy its delicious flavor right to the last scoop.
| Storage Tip | Details |
|---|---|
| After Opening | Transfer to an airtight container and store in the refrigerator. It’s important to avoid humidity and light. |
| Shelf Life | About 6 months unopened; ideally, use within 1–2 months after opening. |
| How to Spot Flavor Deterioration | Look for changes like dull color, weaker aroma, or increased bitterness. |
Tips for Preserving Flavor
- After opening, try to keep the matcha from being exposed to air, and firmly close the lid each time you use it.
- Avoid humidity and high temperatures—store in a cool, dark place or in the refrigerator.
- Refrigeration is standard for matcha, but to prevent condensation, let it return to room temperature before opening; this helps keep the powder from clumping.
Key Takeaways
- Ceremonial grade is ideal for straight drinking or premium lattes.
- Culinary grade is perfect for baking and making sweets or bread.
- Café grade is suited for lattes and creative drinks.
- For storage, remember to keep it airtight, refrigerated, and use it up quickly to enjoy matcha at its freshest and most flavorful.
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