How To Recognise Matcha Quality

Just like a fine wine - there is more than just taste that goes into assessing quality when it comes to matcha. But we’ve done all the hard work for you to deliver you the best.

COLOUR: High grades of matcha are a vibrant, deep green. Lower quality, or otherwise known as culinary grade (best for cooking with) display a more light, yellow/grey colour. The reason for this is that high quality matcha uses the youngest leaves (from the top of the plant) and low quality comes from older tea leaves (bottom of the plant). The younger tea leaves are richer in chlorophyll which contributes to the colour.

TASTE: When brewed correctly (using water boiled at 80°C), higher quality matcha will taste sweet and not bitter. Matcha of a lower quality can taste quite unpleasant and bitter. The reason that the higher quality matcha tastes sweeter is due to its complex amino acid profile - providing the sweet/savoury umami taste. Our matcha should be full bodied with smooth finish.

SMELL: The smell of a high quality matcha should be similar to its taste - fresh, sweet and inviting. Lower quality will give off dusty, hay-like aromas that you will pull your nose away from.

TEXTURE: The texture should be like talcum powder with an average particle size of about 10 micron. This sizing is determined by the quality of the leaves and the grinding process. The younger leaves are delicate and soft, resulting in a finer powder than that older tea leaves which are thicker and not broken down as easily. This results in a more grainy texture.

The Rise Tea’s matcha is of the highest quality to provide our customers with the best matcha experience! Please follow brewing guidelines to create the best matcha experience.