What gives matcha its vibrant colour and smooth taste

A vivid green and a smooth, umami-rich taste are the hallmarks of good matcha. Both come down to how the leaves are grown, processed and handled.

Shade-growing

For several weeks before harvest the tea plants are covered to reduce sunlight. The leaves respond by producing more chlorophyll — the source of that deep green — and more L-theanine, an amino acid that gives matcha its rounded, savoury sweetness. Less direct sun also means fewer of the catechins responsible for harsh bitterness.

Stone-grinding

After shading, the best leaves (tencha) are dried and slowly stone-ground into an extremely fine powder. That fine particle size is what lets matcha suspend evenly and feel smooth rather than gritty, and it helps the colour appear bright and uniform.

Freshness and handling

Even excellent matcha dulls if it is old or poorly stored. Exposure to air, light and heat fades the green and flattens the aroma. Vivid colour, a fine texture and a fresh, grassy-sweet smell are good signs that matcha has been made and kept well.

Vivid colour, fine texture and a fresh, umami aroma are the simplest signs of well-made, well-kept matcha.

What to look for when buying

Judge matcha on colour, texture, aroma and taste rather than the label alone. If you’d like to assess these for yourself, we can prepare a sample suited to your intended use.