Matcha looks good, doesn't it? That rich, earthy emerald colour screams goodness that our wellness will thank us for. And that gut feeling you have about matcha being good for you speaks true - Matcha is packed with health benefits.
But what does matcha taste like? Don't worry, all will be revealed in this post.
The benefits of matcha are why so many people for centuries have embedded matcha into their daily rituals.
First off matcha is drenched in catechins. These are a type of antioxidant that supports our overall health, and protects our cells from free radicals. EGCG, the most prominent catechin in Matcha, has been shown to potentially support heart health and even prevent prostate cancer.
It helps improve our immunity, and reduce inflammation. But before I go on, did you know that Matcha Flow (our instant functional latte) has even more benefits?
Matcha Flow is also loved for its clean, calm, enduring energy. You'll have less brain fog and will be able to focus better, thanks to the blend's ceremonial grade Matcha and its carefully curated mushroom content.
Matcha Flow also contains ashwagandha and maca root, which both support hormonal balance, mood, and libido for both women and men.
So all good then, and certainly a worthy investment to replace a cup of coffee. But you're here to find out what Matcha tastes like. Is it palatable, or will you end up pushing this gold gust (or green dust) to the back of the cupboard, along with all its benefits?
Before you go Matcha shopping, here's some helpful information to help you decide if Matcha's your kind of brew.
What Is Matcha?
Before I explain the taste, it's a good idea to get your head around how Matcha is made. Knowing exactly what it is will help explain the flavours we get from it.
Matcha was first produced in China many centuries ago, but in the 12th century Japan fully embraced its benefits and it became a tightly woven knit in their culture's tapestry and rituals.
Matcha is made from the same plant as green tea - the Camellia Sinensis - but it's grown and processed differently. Most importantly, for Matcha the plants are grown in the shade for between 3 and 4 weeks, before they're harvested, steamed and dried.
Once they're dried out, their leaves are ground down with a stone, until they became a fine powder - matcha powder.
The fact they're grown in the shade means the levels of chlorophyll, L-theanine and caffeine are higher, and that's what gives Matcha that bright green colour, and its flavours.
What Does Matcha Taste Like?
Matcha has a very distinct flavour - it's vegetal, savoury, sweet, bitter, and smooth. Certainly unique. Personally, I absolutely love it, and immediately took to it the first time I tried it.
Here, I'll break down exactly what you can expect:
1. Vegetal
This is probably the most noticeable taste you'll get from Matcha - earthy green notes.
These grassy notes come from the high chlorophyll content in the tea leaves, which develops during the shade-growing process.
2. Umami
Umami is the savoury taste we get from Matcha. Some have described it as similar to seaweed or miso. It's a rich brothy quality that sounds odd if you've never tried it, but it complements the other tastes beautifully.
It comes from the Matcha's high concentration of amino acids (especially L-theanine) which again accelerate during the shading process.
3. Sweet
If it's a high-quality matcha like Matcha Flow, it will give a subtle, natural sweetness that balances those stronger flavours coming through.
Don't get me wrong; Matcha is not a 'sweet' drink. But the sweetness makes a difference by working as an undertone that softens those vegetal and savoury flavours, and improves the aftertaste.
Those carefully cultivated tea leaves and their natural sugars and amino acids are what lighten the flavour. If you've purchased a low-grade Matcha, you won't get quite so much of this sweetening balance, which I'd say impacts the overall flavour negatively.
You want high-grade, with its subtle sweetness.
4. Bitter
All Matchas will give a touch of bitterness, from the catechins and tannins in the tea leaves; but how much depends significantly based on the quality of the Matcha and how it's prepared. Less bitter, the better.
Premium ceremonial-grade Matcha (like Matcha Flow) exhibits minimal bitterness, while lower-quality versions have a more obviously bitter taste.
Making your Matcha with water at the right temperature and whisking thoroughly will help soften the bitterness and bring out the other flavours.
Smooth
All these flavours come together for a smooth, yet very light consistency. You can play around with its texture if you'd prefer it a little thicker, by adding milk instead of water, or thoroughly whisking.
But as it is, Matcha makes a comforting, delicate brew that's easy on the palate with no clumping or chalkiness.
Factors That Affect Matcha Flavour
Like any consumable, the flavour of a Matcha drink will depend on certain factors which can alter how it tastes.
Quality / Grade
Quality and grade of the Matcha can have a big impact on how much you enjoy drinking it. If the Matcha is ceremonial, it means it's made from only the softest, sweetest part of the leaf; whereas low-quality Matcha will also throw in the stems and harder 'veins' of the leaf, which are the parts that taste bitter.
A good tell-tale sign of a Matcha's quality is how vibrant it looks: a bright green colour indicates fresh, young leaves packed with goodness; a dull brown shade indicates reduced qualities and staleness.
Prep
How you make it can also affect the taste. Stir it with a spoon, and not much will happen. Whisk it thoroughly and all the ingredients come to life.
Storage
How you store it is important. Ensure the bag (or box) is sealed tightly, and store in a cool and dry place, or in the fridge. This keeps your matcha fresh and its flavour and quality protected from air.
Water Temperature
Getting the water temperature right is something you need to pay attention to. You don't want it to be boiling, or you'll lose catechins and tannins, and distort the flavour.
Keeping it slightly cooler - between 70-80°C (158-176°F) - will preserve all the goodness and its sweet and savoury taste.
Water/Matcha Ratio
Obviously, how strong you make it can make a difference, too. Always stick to the manufacturer's instructions, as they will have figured exactly how to get the best taste from their blend.
If you're new to matcha and want a subtle introduction to it, then it can be helpful diluting it to start - but make sure you build it up or you simply won't get the benefits per cup. Personally, I just went all in when I started. You get used to it quicker, and enjoy the benefits of it faster too.
Other Ways to Enjoy Matcha
You've found a carefully formulated ceremonial Matcha powder - but did you know you don't have to just drink it with water? Perhaps that's just how you like it - the ease and simplicity of a traditional matcha tea means you routinely enjoy it in its purest essence.
But there are other ways you can absorb all that green goodness:
Matcha Lattes
Like cappuccinos instead of a plain coffee, Matcha lattes are a luxurious way to enjoy your matcha. A creamy milk goes perfectly with the earthy flavour of matcha, softening any bitterness and lifting its natural sweetness.
You can technically use any kind of milk, but it's best you use plant-based, as dairy can counteract the benefits of the Matcha. Oat milk and almond milk are favourites, as they have nutty undertones.
You can also experiment with other latte versions, such as Matcha turmeric ginger latte, chai Matcha latte, and raspberry Matcha latte - all of which taste and look gorgeous! (You'll find an indulgent white hot chocolate version on our recipe page, too - highly recommended!)
Matcha lattes are also a great way of introducing Matcha to your tastebuds (you're better off doing this as opposed to watering down the Matcha). Plus, they're so easy to make.
Matcha Recipes
Drinking Matcha isn't your only method - you can bake with it too! We experimented with a few ways to turn Matcha into a luxury yet healthy treat. You can make:
- Matcha cookies with white chocolate
- Matcha chia pudding
- Matcha banana coconut muffins
- Matcha energy balls
- Matcha smoothie bowls
All these recipes are so easy to make, and taste amazing. A lot of them you can batch-make and freeze for later, too.
There are lots of other recipes we're looking to trial - keep an eye on the recipe page for new additions.
To Finish...
Describing what Matcha tastes like isn't easy. It's so unique. Which concerned me when I first looked into trialling Matcha. Is unique good? Will it taste weird?
As we've learned, there are a number of factors that can impact a Matcha powder's taste. So I strongly recommend that if you're new to Matcha, buy a good one. High-quality, ceremonial Matcha like Matcha Flow will give you a good benchmark of what Matcha should taste like when it's done properly.
Because when you enjoy it, you're more likely to adopt it into your daily ritual - and that's when the benefits really start to happen.
Sources:
- https://www.oncotarget.com/article/12222/text/
- https://www.healthline.com/nutrition/egcg-epigallocatechin-gallate
