Tasting Guide

We all have unique smell receptors and taste preferences. We also have our own preparation methods. Maybe you like a matcha latte, sweetened and flavored, or you like it straight up and intense like koicha style. There is no one way or right way to make a modern day matcha. With every matcha product I review, I use my own standardized preparation method and flavor scale, which is similar to a traditional ceremonial preparation.

Preparation Method

• I use boiled water, cooled to a low temp of about F165 (it taste so much better this way to me and is good for bringing out umami notes).

• I sift teaspoon of matcha powder into a bowl (I like a strong and bold flavor). I use a bamboo whisk for about 60 seconds, first in a circular motion and then in a back and forth motion. Foam made by a bamboo whisk slightly differs from an electric whisk, just a personal preference.

• I taste the matcha after, make notes, and sometimes add a splash of oat milk to enjoy the rest. Each blend is tasted multiple times, on different days, and with different preparation methods to filly study the blend’s characteristics.

  Matcha Evaluation and Scoring

• A score of 1-5 (5 being the best) is given for each category: color, foam + texture, and flavor. In each category I start with a perfect score and reduce points for imperfections. With color, I first look at the powder and then the liquor (tae color). I am looking for a bright green shade. With foam, I am looking for an even soft crema with small, tightly packed, uniform bubbles. Flavor can be dynamic and range, but overall should have low bitterness, presence of umami, bold vegetal notes with a light sweetness, and needs to linger for a few seconds at the end of each sip. A perfect matcha will have well balanced flavors.

• These scores are averaged for a Final Score.

• Information is also provided about matcha powder smell and about the company, but is not factored into the final score.