Matcha is made from the leaves of Camellia sinensis, the same plant used to produce traditional green tea.
However, the leaves used for matcha are grown in a different manner. During the last few weeks prior to harvest, the plants are shaded from the sun and other light. This process increases the chlorophyll content of the final product, resulting in a vibrant green color and a distinct flavor profile.
The leaves are then carefully picked, dried, and ground into a fine powder using granite stone mills or other tools.
The process for brewing matcha is a bit different than other varieties of tea. Instead of being steeped and strained like whole tea leaves would be, the matcha powder is whisked with hot water, creating an immersion.
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Flavor Profile of Matcha
Matcha has a distinct and complex flavor profile that is similar to other styles of green tea and is often described as vegetal, grassy, floral, and sometimes may even have a sense of umami (a savory taste).
Many people compare the flavor to spinach or other leafy greens.
It also has a slight astringency and sweetness.
The flavor of matcha can of course vary depending upon the quality and origin of the leaves, with higher-grade matcha often having a more delicate and nuanced flavor than lower-grade varieties.
The Umami Taste
One of the unique characteristics of matcha is its umami taste.
Umami is often described as a “fifth taste” in addition to sweet, salty, sour, and bitter.
It’s a savory and slightly sweet flavor that is often associated with aged cheese and mushrooms.
The umami taste in matcha is thought to come from the high levels of l-theanine, an amino acid that is found in green tea.
The Astringency
Another characteristic of matcha, is its slight astringency, which is caused by the presence of tannins within the tea. These compounds are what gives tea its characteristic dry, puckering sensation on the palette.
The astringency in matcha is usually mild, and it’s typically balanced by the natural sweetness of the leaves.