How to taste matcha.
Colour, aroma and aftertaste.
The experience of matcha can vary with origin, processing, storage, water amount, water temperature and whisking. Instead of seeking one fixed standard, take time with a bowl and gradually build your own vocabulary.
Begin by looking at the colour
A vivid, natural green can be one clue when looking at matcha. Colour on a screen or appearance alone cannot determine quality, however. Consider product information alongside your impression of the whisked tea.
Notice the aroma when water is added
Before and after whisking, notice aromas that may suggest fresh leaves or a gentle sweetness. Aroma is personal, so recording even a few simple words can help with your next choice.
Pay attention to texture and flavour
With the first sip, notice smoothness, umami, bitterness, astringency and sweetness. The experience can change simply by altering the water amount or strength, so comparing under the same conditions helps reveal differences.
Wait for the finish after swallowing
Notice the aroma and flavour that remain after you swallow. Naming what lingers—not only whether you like it—can become a useful clue for choosing matcha that suits you.