Matcha is finely ground tea, not drawn tea
With regular green tea, steep the leaves in hot water. Then you take them away and drink only the tea that has been drawn from them. With matcha it works differently: the tea leaf is finely ground into powder and you whisk that powder into hot water or milk. So you drink the entire tea leaf. This means matcha tastes fuller and more direct, but you will also notice a difference in quality, freshness and grind more quickly. Fine, fresh matcha powder gives a vibrant green color, a soft texture and a taste that matches the preparation. For matcha with hot water you are mainly looking for softness, umami and a calm aftertaste. For Matcha Latte the taste may be stronger, because milk makes the tea creamier and softens subtle notes.
What Japanese origin means for matcha
Matcha comes from a long Japanese tea culture. For true matcha, tea leaves are shaded, processed to tencha and then finely ground into powder. These steps require experience and care, because every choice affects color, smell and taste. Japanese origin is therefore an important starting point, but not the only thing you pay attention to. Region, cultivar, harvest, leaf selection, freshness and grind together determine whether a matcha is soft, fresh, umami-rich or more powerful and bitter.
What do you pay attention to in terms of colour, smell and taste?
A bright green color is often a good sign, but color doesn't tell the whole story. Smell and taste are just as important. Matcha can smell fresh and grassy, appear softly creamy or be a bit more vegetal and powerful. In the mouth you look for balance: enough umami, not too much bitterness and an aftertaste that remains pleasant. If you drink matcha with only hot water, you want it to remain soft without milk or sugar. For Matcha Latte or recipes the taste may be stronger, because milk, sweets, fat and flour soften some of the taste. That's why you always choose matcha based on how you're going to use it.
How to prepare Japanese matcha better
Even even good matcha can taste disappointing if the preparation is not right. First sift the powder to avoid lumps and use hot water that does not boil; for many matcha, about 70 to 80 degrees Celsius is a pleasant guideline. First make a smooth mixture with a small amount of water and then beat until fluffy with a chasen or milk frother. If you make a Matcha Latte, use the same base and then add hot or cold milk. Store opened matcha well closed, cool, dry and dark. This way, aroma, color and taste remain good for longer.
What is the difference between matcha and green tea powder?
Not every green powder is real matcha. Matcha is made from tencha: tea leaf that is specially grown, processed and finely ground for matcha. General green tea powder can be coarser in texture and more likely to taste bitter or flat. In some recipes such a powder still gives color, but when prepared with hot water you can taste the difference much faster. Good Japanese matcha feels nice, smells fresh and, when prepared correctly, gives a balanced taste. That is why we not only look at the name matcha, but also at taste, use and preparation.
How do you choose your first matcha?
If you're just starting with matcha, you don't need to know all the Japanese terms right away. Start with how you want to use matcha. Do you want to drink it with just hot water, mix it with milk or use it in recipes? Do you like a soft, creamy taste or a clearer green tea taste? And do you want to use matcha daily or consciously prepare it occasionally? With those answers, choosing becomes much easier. Then you can further discover what region, cultivar, harvest and traditional preparation mean. You ultimately get to know good matcha by tasting it in your own bowl or glass.
Which matcha fits your use?
Use this explanation to then make more targeted choices. If you drink matcha with only hot water, look for softness, umami and a calm aftertaste. If you often make latte or Iced Matcha, choose a matcha that holds up well in milk. For baking, desserts and smoothies, culinary matcha usually makes more sense. Start with one choice, prepare it the same way a few times and then compare further.
Choose clearly without exaggerating
At EU Matcha we explain what you really notice at home: smell, color, taste, bitterness, texture and which preparation suits it. We don't make matcha more mysterious than necessary. If you are just starting with matcha, you can easily start with a choice that suits your first preparation. If you have been drinking matcha for longer, you can compare more specifically on umami, aftertaste, color and use. This way you don't choose based on big words, but on what you like and how you use matcha.