What Does Matcha Taste Like? Discover the Unique Flavour of This Japanese Green Tea

Matcha is known for its distinctive taste — loved by tea enthusiasts and beginners alike. Discover the flavour notes behind this powdered green tea and what makes it so unique.

A distinctive umami taste

The first signature of matcha is its umami — a rich, savoury depth sometimes described as a “brothy” note. This comes mainly from amino acids, especially L-theanine, which builds up in the leaf thanks to shade-growing. By reducing direct sunlight, shaded cultivation boosts chlorophyll and L-theanine, reinforcing matcha’s famous umami character.

To fully enjoy that umami, whisk matcha with a chasen (bamboo whisk) in a chawan at around 80°C. A brisk “M/W” whisking motion helps suspend the particles, release aromas, and create a light foam. We recommend our premium organic ceremonial matcha, made from first-harvest leaves, for an exceptionally smooth umami profile.

A balanced bitterness and astringency

Alongside umami, matcha has a gentle natural bitterness and a subtle astringency that come from tannins. This slightly “drying” sensation can feel like a light tingle on the palate, and it pairs beautifully with L-theanine’s velvety sweetness. Tannins also help cleanse the palate and highlight matcha’s aromatic finesse.

To soften bitterness, many people prefer a matcha latte: milk (dairy or plant-based) rounds off tannins and creates a creamier texture. An unsweetened almond milk latte keeps things light while still revealing matcha’s nuances.

Rich aromatic notes: vegetal, marine, sometimes fruity

Matcha can reveal a complex aromatic palette: vegetal notes reminiscent of freshly cut grass, subtle marine hints evoking sea breeze and seaweed, and occasionally delicate fruity accents such as pear or green apple. These nuances depend on the cultivar and terroir — Uji, Nishio, Kagoshima or Shizuoka all bring their own signature.

For example, a Kagoshima matcha (grown on mineral-rich volcanic soils) often shows a more pronounced iodised umami, while an Uji matcha is famous for its balance between sweetness and refined, lightly sweet notes.

How terroir and production shape flavour

Matcha’s taste reflects its terroir. Climate, soil composition, shade method, and water quality all play key roles. Farmers protect tea plants with shade cloths for two to three weeks before harvest, encouraging chlorophyll and amino acid production. After careful picking, only buds and the first two leaves are kept.

Steaming helps preserve colour and nutrients, while stone-grinding prevents overheating. These steps ensure an ultra-fine texture, essential for clean aromas and a smooth mouthfeel.

Matcha grades & flavour intensity

There are several matcha grades: ceremonial, premium, culinary and blends. Ceremonial is made for drinking pure, with velvety umami and minimal bitterness. Premium works well for lattes and desserts, while culinary is mainly used in recipes for its stronger taste.

Choosing the right grade matters: culinary matcha in a latte can taste too bitter, while ceremonial matcha elevates the drink with a smoother, more harmonious profile.

Tasting tips & food pairings

For the best experience, keep water between 75 and 85°C. Use about 1 g of matcha for 50 ml of water, then whisk until a fine foam appears. Drink right away to capture the freshest aromas.

Matcha pairs beautifully with sweet treats like wagashi (Japanese confectionery), or savoury foods such as sushi and sashimi — where its umami and astringency balance the richness of raw fish.

Matcha flavour summary

Conclusion

Matcha blends umami, subtle bitterness, gentle astringency and layered aromas for a truly unique sensory experience. Each cup tells the story of its terroir and craft. To go deeper, explore our complete matcha guide, or browse our online shop to find the origin and grade that suits you best.