What Makes Good Matcha?

Choosing High Quality Good Matcha

Matcha has become increasingly popular, but not all matcha is created equal. Knowing how to identify high quality matcha can make a huge difference to both flavour and health benefits.

What to Look for:

Colour

The first thing to look for when buying is colour. Good matcha should have a vibrant, bright green colour. This indicates that the tea leaves were grown in shade before harvest, which increases chlorophyll and amino acid levels. If the powder looks dull, yellowish, or brownish green, it is likely lower quality.

Texture

Texture is another important sign of quality. High grade matcha is ground into an extremely fine powder using traditional stone mills. When you rub it between your fingers it should feel silky and smooth, almost like talcum powder. A gritty or coarse texture usually means lower quality.

Smell

Aroma can also reveal a lot about matcha quality. When fresh it has a clean, slightly sweet and grassy scent. It should smell fresh and vibrant rather than bitter or stale.

Flavour

Taste is often the clearest indicator. Good matcha has a smooth, balanced flavour with gentle natural sweetness and a pleasant savoury depth known as umami. It should not taste overly bitter.

Origin

It is also important to look for matcha that is grown in certified clean soil. Because matcha involves consuming the whole powdered tea leaf, the growing conditions matter a great deal. Tea plants absorb nutrients and substances from the soil, so choosing tea produced from clean, tested soil helps ensure a purer product free from unwanted contaminants.

Finally, packaging matters. Matcha is sensitive to light, air and heat. Good matcha is usually sold in airtight tins or sealed pouches to preserve freshness and flavour.

By paying attention to colour, texture, aroma, flavour and growing conditions, you can confidently choose a high quality matcha and enjoy the full experience this traditional Japanese tea has to offer.

Explore our fine selection of Matcha teas here.

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