What Does Matcha Taste Like?

More and more people are discovering the deliciousness and potential health advantages of matcha latte, which has led to a meteoric rise in its popularity in recent years. The phrase "matcha latte advantages" has become a catchphrase thanks to the growing interest in nutritious beverages like matcha lattes.

This bright green drink, made from a combination of steamed milk and finely powdered green tea leaves, has quickly risen from the ranks of niche indulgence to mainstream pleasure. The popularity of matcha stems from the widespread belief that it has beneficial effects on one's health in addition to its distinctive flavor.
When we explore the factors that have contributed to matcha latte's meteoric rise, it becomes clear that its appeal goes much beyond mere taste, touching on custom, health, and cutting-edge cuisine.

Customer holding Juju Glass with Matcha

What is Matcha?

Green tea leaves are produced and processed in particular ways to create a powder called matcha. It's a special variety of tea, having its own distinctive green color and flavor. Matcha, originally used in Japanese tea rituals, has recently become a trendy component in restaurants and cafes around the world.

Traditional Preparation of Matcha:

Growth and Harvest

To make matcha, the tea plants are first grown in the shade. The chlorophyll concentration, responsible for the tea's vibrant green color and distinctive flavor, is increased during the shading process. The leaves are harvested a few weeks later, typically in the spring when they are at their most nutrient-dense and tender.

Steaming and Drying

To keep their brilliant colors from fading, the newly picked leaves are steamed right away. In addition to preparing the leaves for further processing, this step also softens them. The leaves are then dried after being steamed.

Removal of Stems and Veins

Leaves are separated from their stems and veins once they have dried. The tough stems and veins have been removed, leaving only the soft leaf tissue for matcha powder.


After the leaves have been stripped of their stems and veins, they are pulverized in ancient granite stone mills. This grinding process is careful and slow since too much heat could compromise the matcha's taste.


Very fine and vividly green matcha powder is the end result. Matcha is typically stored in airtight containers out of direct sunlight and dampness.


Matcha powder, a bowl, a bamboo whisk, hot water, and time are all needed for the traditional preparation procedure.

  • Sifting: One or two teaspoons of matcha powder are sifted into the bowl to remove any clumps and create a uniform consistency.
  • Adding Hot Water: The bowl is filled with water that is nearly boiling but not quite there yet. Matcha is traditionally prepared with around 2 ounces (60 ml) of water for every teaspoon of matcha. Nevertheless, this ratio is highly customizable.
  • Whisking: The matcha and water are blended by quickly whisking them together in a "W" or "M" motion using a bamboo whisk called a "chasen."
  • Enjoying: The matcha has been made and is now ready for consumption. The flavor is so rich and deep that it ought to be appreciated slowly.

Matcha's traditional preparation is a graceful and painstaking technique that honors the tea's heritage and tradition. Matcha's rising fame has resulted in its widespread use in contemporary cooking; you can find it in anything from lattes and cakes to ice cream and savory meat dishes.

Origin of Matcha

The origins of matcha can be traced all the way back to the Tang Dynasty in China. The Tang Dynasty spanned the 7th – 10th centuries. During this time, the Tang Dynasty steamed tea leaves to form into bricks, making their tea harvests easier to transport and subsequently trade.

Green tea in its powdered form, known as matcha, has been an integral part of Japanese culture ever since its introduction from China during the Tang period. Matcha was originally used as a medical drink, but it has since become deeply ingrained in Japanese culture.

Because of its caffeine and amino acid content, matcha was used by Japanese monks in the 9th century not only for its possible health advantages but also as an aid for meditation and focus. Growing tea plants in the shade and turning the dried leaves into a powder was a well-established practice in Japan by the 12th century.

In the 1600s, the Japanese developed the concept of chanoyu, or the tea ceremony. Tea master Sen no Riky led the way in creating a ritual around the use of matcha that emphasized these values. The Zen principles of concentration and the present moment that the tea ceremony embodies made it a cultural icon of Japan.

There is a lot of ritual and ceremony involved in the traditional tea ceremony that uses matcha. Everything from the decorations to the actions are choreographed to inspire awe and reflection. Participants attend a tranquil area, typically a dedicated tea room, to engage in the ritual of preparing and drinking matcha as a kind of meditation. 

From the scooping, sifting, whisking, and presenting of the tea to the guests, through the receiving and enjoying of the tea, the ritual highlights the delicacy and elegance of every gesture.

The host's actions in such rituals must convey an appreciation for beauty, hospitality, and spirituality. In return, the visitors express their appreciation and awe. The highest quality matcha is used during the tea ceremony because of the great regard with which the tea is held.

Matcha's significance in Japanese culture has been demonstrated by its transformation from a therapeutic aid to a symbol of cultural refinement. The everlasting ideals that have created Japan's cultural history are reflected in the traditions of the tea ceremony and the consumption of matcha to this day.

The Process of Making Matcha

Matcha's particular flavor and attributes are largely the result of the painstaking process by which the tea leaves are transformed from plant to finely powdered matcha. Matcha is made from tea leaves that have been carefully grown, shaded, harvested, and processed to bring out their distinctive flavors and vivid green color.

Tea plants bred for the purpose of making matcha are the first step in the cultivation process. For several weeks prior to harvest, these plants are kept in the shade, a process that promotes the development of tender leaves high in chlorophyll and amino acids. The leaves' umami, sweetness, and astringency are all amplified by this darkening process, and the result is a more complex flavor profile.

As soon as the leaves are picked, they are steamed to kill any bacteria and keep the color from fading from exposure to oxygen. After being steamed, the leaves are carefully dried so that they retain their vitality and flavor. Stems and veins must next be painstakingly removed, leaving just the tender leaf tissue that may be ground into powder.

The long and thorough grinding procedure is the important stage that determines the texture and taste of matcha. The leaves are destemmed and deveined before being ground into a powder using traditional granite stone mills. Due to the high temperatures produced during grinding, the delicate tastes and vital oils are protected with this procedure.

Matcha's unique flavor comes from the way it's been prepared: shaded, steamed, then ground. There is harmony between the vegetal, somewhat sweet, and delightfully astringent flavors in this tea, giving it a velvety smoothness. The umami flavor of matcha is what sets it different from other green teas; it has been likened to a savory broth. The shading procedure elevates the amino acid concentration, which contributes to a richer flavor.

Matcha's distinctive qualities are a result of the skilled cultivation and preparation procedure, which includes the shading, steaming, drying, and grinding of the leaves. The combination of these processes results in a brilliant green powder that encapsulates a wide range of flavors, from earthy and sweet to brisk and savory. Matcha is unlike any other tea because it contains the culture and heritage of its manufacturing in every cup.

Taste Profile of Matcha

Ceremonial Matcha Organic Green Tea has a complex flavor profile with mellow vegetal grassy notes, natural sweet nuttiness, a touch of bitterness with a pleasant savory ending. The pleasant savory taste is called umami which makes drinking matcha irresistible.

Matcha is a unique and highly regarded tea because of the harmonious combination of its many different flavors and textures. The cultivation, processing methods, and distinctive chemical composition of the leaves all contribute to the complexities of matcha's flavor.

Matcha has a prominent vegetal flavor, reminiscent of mown grass or cooked greens. The sweetness caresses the palate in tandem with the green accent.

Matcha's sweetness originates from the abundance of amino acids in the tea leaves, which is made possible by the tea's shade-grown growing method. The high concentration of catechins, especially in cheaper grades of matcha, can result in a bitter taste, but this natural sweetness helps to balance out that bitterness.

Umami, a savory flavor with undertones of seaweed or broth, is one of the most highly regarded aspects of matcha. The amino acid L-theanine, which forms during shading, contributes to the tea's umami flavor and works synergistically with the caffeine to relax the nervous system. Careful cultivation, in which the shading increases the presence of L-theanine, contributes to matcha's savory umami flavor.

Matcha, depending on its quality and how it's prepared, can have varying degrees of astringency beneath these more prominent flavors. The astringent aftertaste refreshes the palate and enhances the whole dining experience. The best matcha will have just the right amount of each of these elements, resulting in a symphony of flavor that will float on your tongue.

The aroma of matcha, which is infused with the essence of fresh leaves and marine overtones, is intrinsically linked to its flavor. Because of the care used during processing to prevent oxidation, this aroma is a testimonial to the freshness and purity of the tea.

The complex flavor of matcha is the product of many ingredients interacting in just the right way. The unique chemical composition and the cultivation methods, including shade-grown leaves and meticulous processing, all add to the tea's complex flavor. This profile is a celebration of centuries of skill, encapsulating the best of both traditional tea making and modern techniques.

Understanding the Umami Flavor

Umami, which is also known as monosodium glutamate, is one of the core fifth tastes including sweet, sour, bitter, and salty. Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens flavor.

Umami, also known as the "fifth taste," is a crucial component of flavor that adds depth and complexity to food. It goes beyond sweet, sour, salty, and bitter to provide a delicious, pleasing aroma. Matcha's distinctive and alluring flavor is mostly the result of umami's contribution to the tea.

Umami is more than just a flavor; it's a sensory experience that makes the mouth feel full and complicated. Matcha's signature umami flavor comes from the amino acid L-theanine, which is produced in high quantities while the tea leaves are shade-dried. The caffeine in the tea and this amino acid work together in perfect harmony. Caffeine and L-theanine work together to produce a relaxing impact on the nervous system while still allowing the user to be alert and focused.

The umami in matcha manifests as a light but distinct seaweed-like or brothy flavor, producing feelings of contentment and warmth. It's a pleasant taste that helps keep the tea from tasting too bitter while also adding a smooth, relaxing quality. Matcha is highly esteemed in both traditional Japanese tea rituals and contemporary culinary uses, and its umami-rich flavor is one of the distinguishing features that sets it apart from other teas.

The presence of umami in matcha enhances not only the taste but also the other senses. It complements the inherent sweetness and vegetal notes of the tea, resulting in a symphony of flavors that develops with each swallow. The umami flavor that lingers on the tongue after drinking matcha adds to the whole experience and provides a moment of quiet reflection.

Umami contributes richness, complexity, and a calming resonance to matcha's flavor profile. Caffeine and L-theanine work together to generate a flavor experience that is both sensory and spiritually satisfying. Every sip of matcha is a nuanced and treasured experience thanks to the umami's tribute to the complex chemistry of the tea leaves and the craftsmanship of its cultivation and processing.

Sweetness in Matcha

Matcha's natural sweetness is a key component of its alluring flavor profile and plays a significant part in balancing the entire taste experience. Matcha's gentle sweetness originates from the special farming and processing techniques used to make it.

Well cultivated tea plants in the shade provide the fragile leaves necessary to make matcha, which are high in chlorophyll and amino acids. More of the amino acid L-theanine, responsible for the tea's subtle sweetness, is produced by the plants in this shade-grown setting. This natural sweetness is preserved and amplified in the matcha as the leaves are picked, cooked, and crushed into the powder.

Matcha's inherent sweetness balances out the bitterness and astringency of its other flavor components. The natural sugars tame the bitterness that is characteristic of tea due to substances like catechins, resulting in a more balanced flavor. When combined, sweet and bitter produce a complex interplay that teases the taste buds without overpowering them.

And the sweetness complements the matcha's umami taste. Umami's responsible amino acids, especially L-theanine, boost the sweetness of a dish by highlighting the already existent natural sugars. The resulting combination is a flavor that is fuller and more fulfilling, as well as more refined.

Natural sweetness in matcha is important for more than just the tea's flavor; it also helps create a sense of harmony and pleasure when drinking matcha. Matcha's sweet flavor develops subtly with its vegetal and savory undertones with each sip, making for a complex and nuanced tasting experience. 

Matcha's natural roots and the artistry that converts it into a beverage of extraordinary complexity and charm are reflected in the tea's sweetness, a monument to the skill of its cultivation and processing.

Bitterness in Matcha

Matcha is filled with chlorophyll; the chemical in plant cells that make it green and make photosynthesis possible. Chlorophyll is sensitive to heat and will start to break down if exposed to extreme temperatures. This breakdown is what causes matcha to turn bitter.

A bitter aftertaste is more than simply a flavor in the world of matcha; it's an essential part of the tea's flavor profile. This surprising bitterness is what really takes matcha to the next level as a culinary experience.

Catechins, a type of polyphenol found in tea leaves, are responsible for the bitter flavor of matcha. The little bitterness comes from chemicals that also provide numerous health advantages and antioxidant capabilities. Matcha's bitterness and other flavor components are expertly balanced thanks to the plant's careful cultivation and processing.

What's so interesting about matcha is how the bitterness plays off the other flavors. The bitterness works in harmony with matcha's inherent sweetness and umami to provide a symphonic flavor experience. Its bitterness does not dominate, but rather serves as a counterbalance, drawing attention to the crispness of the vegetables and improving the entire flavor profile.

There is symbolic meaning in the presence of a very tiny bitterness during the traditional Japanese tea ceremony. Each sip is an invitation to practice gratitude and mindfulness. The tenets of tea ceremonies, which include an appreciation for the natural world and a focus on the present moment, are reflected in this practice.

Last but not least, matcha's slight bitterness elevates the whole flavor. It's a good reminder that subtlety and complexity can arise from the collision of opposites. The bitter aftertaste of matcha encapsulates the full and enlightening sensory experience, much like the variety of human emotions.

Creaminess of Matcha Latte

Matcha with a touch of creaminess, as in a matcha latte, is a delicious combination of flavors and textures that complements the tea's original flavor. The velvety richness introduced by the creamy element, typically milk or plant-based alternatives, pairs well with the distinctive qualities of matcha.

Matcha with a touch of creaminess, as in a matcha latte, is a delicious combination of flavors and textures that complements the tea's original flavor. The velvety richness introduced by the creamy element, typically milk or plant-based alternatives, pairs well with the distinctive qualities of matcha.

A matcha latte is a deliciously calming beverage that can be enjoyed at any time of the day due to the added creaminess. When combined with finely ground matcha, the silky consistency of the milk makes for a drink that is both visually and textually pleasing. Compared to more conventional matcha preparations, this approach adds a new layer of pleasure.

A matcha latte's added smoothness works in harmony with the matcha's natural flavor to create a soothing and delicious beverage. Together, they highlight matcha's adaptability to changing tastes while highlighting the inherent beauty and timeless appeal of the tea.

Influence of Matcha Quality on Taste

The matcha's quality is a crucial component that significantly affects the flavor. The rich cultural and historical tradition of this treasured tea is preserved in higher quality matcha, which not only gives a more refined and subtle flavor. 

The quality of the final product depends on many factors, including the care with which the tea plant is cultivated, processed, and crafted. 

Every component of matcha adds to its overall quality and flavor, from the shade-grown leaves that develop enhanced quantities of amino acids responsible for umami and sweetness to the precise grinding procedure that preserves the tea's vital oils and tastes. 

Careful attention to detail during the procurement, cultivation, and processing of high-quality matcha yields a cup that represents the spirit of tradition and craftsmanship, with a flavor that is complex, yet harmonious.

Identifying High-Quality Matcha: Tips for Discerning Taste

  • Color: The best matcha will be a bright, deep green in hue. The darker coloration suggests that the leaves were grown in the shadow, where their chlorophyll content and flavor were maximized.
  • Texture: Stir the matcha with your fingertips. A fine, flavorful powder is the result of careful grinding.
  • Aroma: High-quality matcha has a smell that is clean and grassy with an undertone of ocean. Don't buy matcha if the smell is too strong or unpleasant.
  • Origin: Matcha from well-known tea-growing areas, such as Uji in Japan, is commonly considered to be of the highest quality. See if the country of origin is listed on the box.
  • Grade: Matcha of ceremonial quality is often of greater quality than matcha of culinary quality, and has a more refined taste.
  • Packaging: Storing matcha in sealed, opaque containers protects its flavor, color, and freshness.
  • Price: While it's true that you usually get what you pay for, it's best to steer clear of ridiculously cheap products should you be disappointed by their lack of quality and flavor.
  • Certifications: Check for quality assurance seals such as the Japanese Agriculture Standard (JAS).
  • Foam: When properly prepared, high-quality matcha produces a thick, stable foam that improves the overall taste and texture of the drink.
  • Taste: The sense of taste is the last arbiter. Good matcha will have a flavor that is both complex and mellow, with an aftertaste that lingers.

Careful attention to detail throughout the production process directly impacts the final product's flavor. Fans may better appreciate the complex flavor and historical significance hidden in each cup of matcha by learning about the elements that affect quality and using methods to identify good matcha.

How Preparation Methods Affect Matcha's Taste

Matcha's flavor, that exquisite dance of flavors, is highly susceptible to the methods used to prepare it. Extracting unique flavor profiles from this cherished powdered tea relies heavily on the many procedures, each of which has its own rituals and nuances.

  • Traditional Whisking: Matcha is whisked with hot water using a bamboo whisk called a "chasen" in the traditional Japanese tea ceremony. The end result of this technique is a foamy, silky consistency with a robust umami flavor. Tea's scents and flavors are improved when whisked vigorously because air is incorporated.
  • Cold Brewing: Matcha can also be cold brewed by whisking it into cold water or milk. The inherent sweetness of matcha is enhanced while the bitterness and astringency are mitigated by this method. The mellower, less intense flavor that develops makes this an excellent choice for hot weather.
  • Matcha Latte: Matcha lattes are a popular dessert drink that are made by combining matcha with milk and sometimes sugar. The milk's creaminess smoothes out any rough edges, creating a flavor that's both familiar and welcoming.
  • Cooking and Baking:More and more restaurants are using matcha in their dishes. Matcha's flavor changes when baked or cooked with other ingredients and methods. The fresh green hue and mildly astringent flavor it imparts to food makes it a versatile ingredient.
  • Matcha Shots: Matcha can be consumed as a concentrated shot by dissolving it in very little water, which is favored by some. The flavor is blasted into your mouth, and the inherent sweetness and vegetal flavors of the tea really shine through.
  • Factors Influencing Taste: The flavor can be altered by adjusting the water temperature, the matcha-to-water ratio, and the whisking method. Water with a higher temperature tends to bring out bitter flavors, whereas water with a lower temperature tends to bring out sweet ones. The intensity and harmony of the tea will change depending on how much matcha is added. The whisking time and strength affect the texture and froth, which in turn affects the way the drink tastes.

In the end, the various methods of preparing matcha can bring out various elements of its flavor. Matcha can be enjoyed in a wide variety of ways, depending on the individual's preference and current state of mind, from the classic elegance of a whisked bowl to the contemporary comforts of a latte.

Pairing Matcha with Food

Careful food pairing can bring forth the best in matcha's complex flavors and lively personality. Combining matcha with other flavors is an art that may take you on a voyage of contrasts and complements through your taste buds.

  • Subtle Sweets: Sweets that are similarly delicate, such as buttery shortbread biscuits or airy pastries, pair wonderfully with matcha. The natural sweetness of these delights balances the little bitterness of the matcha, while the umami notes of the tea heighten the richness of the sweets.
  • Citrus and Fruits: Oranges and other citrus fruits, as well as berries, combine exceptionally well with the earthy tones of matcha. Citrus's tangy, revitalizing properties provide a welcome contrast to the earthy tones of the tea, amplifying their depth and conveying a sense of energizing complexity.
  • Nuts and Dark Chocolate: Almonds and pistachios, as well as dark chocolate, complement the nutty, earthy flavor of matcha. The rich, nutty flavors give a foundation that complements the delicate bitterness of the matcha, resulting in a sumptuous and revitalizing multisensory experience.
  • Savory Bites: Matcha's savory umami notes pair beautifully with meats and cheeses. You can enjoy matcha with sushi, fluffy white rice, or even avocado toast. The tea and food produce a synergy of umami flavors that is refreshing, fulfilling, and reminiscent of nature's richness.
  • Creamy Delights: Desserts like custards and panna cotta share a similar smoothness to matcha, especially in latte form. The combination of the dessert and the tea, with their silky smooth textures and delicious flavors, makes for a sumptuous and comfortable treat.
  • Taste and Texture Symphony: The fun of using matcha as a condiment comes from experimenting with different combinations. Each bite or sip introduces new flavors thanks to the contrasts between sweet and bitter, acidic and earthy. A basic meal can be elevated to a sensory symphony thanks to the interplay of flavors and sensations.

Matcha's versatility as a culinary ingredient allows for many permutations, and the practice of mixing it with food provides a fertile ground for discovery. The matcha and food flavors are brought to a whole new level with each creative pairing, taking the taste buds on an unforgettable adventure.

The Taste of Juju Blends' Matcha Latte

Juju Blends' matcha latte is proof that it is possible to create a drink with a truly unique flavor profile. Juju Blends has created a matcha latte that captivates the senses and whisks you away to a land of decadent bliss thanks to their dedication to excellence and in-depth understanding of the intricacies of matcha.

Matcha lattes from Juju Blends are like sipping a symphony of flavors. The latte's luscious smoothness envelops the tongue in a regal and soothing experience. Below this soothing surface lies the true, vivid, and multifaceted nature of matcha.

An initial freshness from the greens gives way to a subtle sweetness that lingers on the palate. The natural umami of matcha is well balanced by the richness of milk or plant-based alternatives in Juju Blends' matcha lattes, creating a flavor profile that is both familiar and entrancing.

You can tell that Juju Blends only uses the highest quality matcha leaves and prepares it with great care since it tastes so good. Whether savored alone as a treat or with friends, a cup of Juju Blends' matcha latte is an invitation to indulge in perfection, a sensory experience that is truly out of this world.

How to Acquire a Taste for Matcha

  1. Start with Quality: Become serious about matcha by starting with the ceremonial grade. Good matcha's purity and refinement will allow you to fully enjoy its singular flavors.
  2. Mindful Preparation: When whisking matcha, it's important to pay attention to the water temperature and the matcha-to-water ratio. The full flavor of matcha can only be appreciated if it is prepared correctly.
  3. Sip Slowly: Savor the subtle nuances of the tastes with each sip. The flavor of matcha changes as you drink it, exposing new nuances with each mouthful.
  4. Pairing Experiments: Experiment with new flavor combinations by eating matcha with various dishes. The intricacy of matcha can be more appreciated when paired with sweets, fruits, or savory snacks.
  5. Mind Over Matter: Keep an open mind when trying matcha. Allow yourself time to adjust to the unfamiliar flavor and other aspects of it.
  6. Start Mild: Begin with a less intense matcha latte if the bitterness of matcha is too much to handle. The milk's smoothness can act as a palate cleanser while preserving the matcha's character.
  7. Taste Evolution: Over time, your taste buds could change. Something that takes some getting used to today could become a firm favorite tomorrow.
  8. Variety Matters: Try out a variety of brands, regions, and methods for preparing matcha. Each variant opens up a whole new flavor spectrum.
  9. Patience and Persistence: It takes time to develop a preference for matcha. Don't give up on yourself so easily. You might find that you like the taste more once some time has passed and your palate has adjusted.
  10. Cultural Appreciation: Find out how matcha has been prepared historically and culturally. Knowing this can help you enjoy the flavor more.
  11. Embrace the Adventure: Learning to appreciate matcha is a sensory journey. New insights and pleasant revelations await you in every sip. It's a call to discover the many nuances of matcha's flavor and scent. 

Go with an open mind and an inquisitive palette. You might discover a greater appreciation for matcha's nuanced flavors as you venture forth on this gastronomic adventure.

Frequently Asked Questions

What's the difference between ceremonial and culinary matcha? 

Ceremonial-grade matcha is higher quality and is meant for traditional preparation. Culinary-grade matcha is used in cooking and might have a stronger flavor that works well in recipes.

Can I cook with matcha? 

Yes, matcha can be used in various recipes, such as desserts, smoothies, and even savory dishes. Its vibrant color and unique taste can add depth to culinary creations.

Where can I buy high-quality matcha? 

Look for reputable tea vendors or specialty shops that offer authentic, high-grade matcha. Check for details about origin, color, and scent to ensure quality.

Is matcha healthy?

Yes, matcha is considered healthy due to its high concentration of antioxidants, vitamins, and minerals. It also contains caffeine and L-theanine, which can promote focus and relaxation.

How do I store matcha to maintain its freshness?

Store matcha in an airtight container away from light, moisture, and strong odors. Keeping it in a cool, dark place can help preserve its quality.


Matcha, a powdered form of green tea, has a unique and nuanced taste. The flavor is complex, with hints of sweetness, umami, and grassy, vegetal elements that are reminiscent of freshly cut grass.

You may also notice a mild bitterness and astringency that adds depth to the overall flavor experience, depending on factors such as the quality of the matcha and the way of preparation.

Matcha is a highly coveted drink due to the mesmerizing harmony created by the unique interplay of its many flavors. A compelling blend of natural freshness and deep richness; that, therefore, is what matcha tastes like.

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