Recognizing high-quality matcha involves considering several factors:
Color: Typically, the deeper the shade of green is, the higher the quality of matcha is. Ceremonial grade matcha is known for its vivid green color, while culinary matcha, reserved for cooking and baking applications, has a pale green color.
Texture: The texture of the matcha powder should be fine and smooth, without any clumps or gritty texture.
Smell: When added to water, does it smell fresh? Or does it smell like stale, dry hay? Your nose is always a good indicator of quality so trust your instinct. Quality matcha smells smooth and pleasant, with buttery vegetal notes.
Origin: Although matcha can be grown in different countries, we believe the best matcha comes from Japan. Specifically, ceremonial grade from the Kyoto region is considered the best, since it`s the birthplace of the Japanese tea ceremony.
Taste: High-quality matcha has a delicate, complex flavor with a balance of sweetness and umami. It should not taste overly bitter or astringent.
Packaging: Matcha should be stored in airtight, opaque packaging to protect it from light and moisture, which can degrade its quality over time.
Price: While price alone isn't always an indicator of quality, extremely cheap matcha is likely to be lower in quality. True ceremonial grade matcha that is hand-picked will be higher in price, due to the cost of labor and more care that goes into growing the tea leaves.