What is good matcha supposed to taste like?
So I made matcha pinnacle from Teaopia and it tasted strange (earthy and not really sweet). I had tried it in the store before and it tasted really sweet. I used 60 ml of water with 75 degree water whisked for under a minute. My whisking speed was slow. I also sifted the matcha and preheated the chawan.
Did I do something wrong? I also found a clump at the bottom when I finished drinking.
While there is, as far as I know, no rule that says how a bowl of matcha should taste, a decent cup of matcha does often have a strong vegetal taste mixed with a sweet aftertaste. It has taken a little while for most people I know to get used to matcha, as it might perhaps taste a bit bitter and strange at first.
If the clump you found after drinking was the remaining amount of matcha powder, then I fear that you have not whisked it properly. You might want to whisk fast enough to mix water an powder into a more thick broth. I also curios about how much tea powder you used. It could be that the tea was just too weak to begin with.
If it tasted really sweet they may have sweetened it in the store. I think good matcha can have a natural sweetness if its own though. I’ve had some that are a bit oceanic and I really enjoy that flavor.
If it turns out that the matcha you bought is subpar you can make matcha lattes are bake with it.
I’m guessing the one you tried in the store had sugar added to it. I use a rishi sweetened blend that I really like but I sweeten all my teas. The sugar also helps it mix with the water. I just use one of those little frother things to mix mine and mix it with cold milk (never had it warm yet) and everything’s dandy.
I made the matcha again this time with water a little over 80 degrees and it tasted much better. The one in store was really sweet and I now suspect they added sugar to it. But I’m learning to like the matcha I bought and really want to try the domatcha as soon as I’m done my tin. The only problem I’m having now is my slow whisking speed I can’t whisk fast enough.
Good matcha has more L-theanine, which adds a slight sweetness. Try making koicha with different matchas, which has a stronger flavor. Koicha made with inferior matcha will be basically undrinkable because it is way too bitter!
If the label says that it is suitable for koicha, or ceremony grade, then it’s probably good matcha. Matcha for use in the kitchen (cooking) is the lowest quality, but cheaper.
Describing the taste of matcha is one of those things that words just don’t do justice. It is a complex taste, activating multiple senses.
The best we have come up with:
A nice, refreshing bowl of matcha should have a deep, vegetal taste, a strong, noble aroma, and a lingering sweetness (umami) that leaves your mouth watering, anticipating that next sip.
Our ceremonial grade matcha (KaiMatcha Premium) has no astringency or bitterness. This is a sign of a true, high quality, ceremonial grade matcha. Lower quality matchas that are “cafe grade”, “kitchen grade”, “cooking grade” or “2nd harvest” will leave your mouth with an unpleasant bitter taste. It is tough drinking a bowl of lower quality matcha tea, it ruins the experience. Those matchas are best used for adding to recipes or shakes where other flavors can mask the bitter taste. Our testing has shown that these lower quality matchas not only don’t taste as good, they are alot less nutritionally potent aswell. Fewer antioxidants, which means fewer matcha health benefits (that’s the whole point isn’t it?).
We have also been taste testing numerous Organic ceremonial grade matchas direct from potential suppliers in Japan and it is tough to find something that doesn’t have the bitterness or astringency mentioned above.
I’m new to this field!
never tried Matcha before, but based on your comments above I think the supplier gave me a low quality tea.
There is no taste of sweetness, here is the link to the product page
http://www.aliexpress.com/snapshot/6480332146.html?orderId=65673444310758
i can include a photo to the bag I got, I think it is written in Chinese.
it has a strong taste.
to be honest also, I was having a flu (in the beginning of it), and usually it takes some days with me and situation becomes worse, but that Matcha I had for the first time boosted my immune system and I woke up, next day, as if I’m ending the flu days not starting it!
A lot of times, just looking at the color you can tell. With our company, we changed our matcha base to a higher quality one and you can see the difference in the photo:
The one on the right has a lot more yellow tones to it. Good matcha should be bright green, and usually has a sweet smell. If you are curious about matcha, we do offer sample sizes for a beginner :) When I first began my matcha journey, I assumed all matcha tasted the same, it wasn’t until I ventured out when I found the differences.
Another thing, sometimes cheap matcha is more clumpy then high quality ones depending on how it was ground. To avoid this, you can sift matcha through a strainer so when it gets whisked, it won’t have clumps.
okey…
my matcha is exactly like the one in the right!
and I do use a strainer and it don’t get clumps.
to which area do you ship? can you send a sample to Palestine?
I did not know how good matcha could be until I tasted some from a professional. . .my wife. She has all the tools she has all the premium teas, she’s certified in tea ceremony, and her matcha always tastes excellent. So it’s based on the skill. Based on the technique. Based on the quality of tea. Based on the tools of the trade. Can I describe the taste? It’s extremely hard to describe. I’ve also had some matcha made from instructors of tea ceremony. They were also out of this world. I’ve tried making it myself but it never really turns out so good. So for matcha and Japanese Greens, I’ll leave it up to my wife to make. For Darjeelings, Oolongs, and Rooibos, I can prepare great cups of all three.
about the clumps. after u sift the matcha into the bowl, add just a little amount of water (~25% of the total you will add) and slowly mix it into a watery paste. once you have a smooth watery paste, add the rest of your (not super hot) water. this is when you will put on the high speed whisking. remember, try not to use your arm. its all in the wrist movement. fast back and forths. not circles, but zig zags. then once its nice and foamy, tap the top to pop the big bubbles, sit down, and enjoy.
as far as taste…..high grassy notes…sometimes a green hay flavor. with a residual light sweetness. dont think sweetness of a high mtn oolong nor the sweetness of huigan from a sheng. let the taste linger and you will get used to it. took me a while to understand matcha taste.
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