Professional tea masters evaluate matcha by combining the following sensory indicators.
Color tone:
Vibrant green without dullness is highly rated. Those with strong yellowish tints receive lower ratings.
Aroma:
Those with a clear and rich aroma (ooi-ka/covered aroma) are highly rated. Grassy or burnt odors result in lower ratings.
Taste:
Rich umami (derived from theanine) should be felt, with bitterness and astringency well-balanced and restrained.
Particle size and texture:
Fine and smooth powder is an evaluation point for professionals, and it also contributes to foaming and texture.
As an overall evaluation, these multiple sensory elements are integrated, and the manufacturing process and storage conditions are also taken into account.[^8]
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