A Guide to the Flavours of Thea Matcha’s Green Tea Powders - Matcha an

Understanding the Matcha Experience

Matcha is a complex tea. From the harvest timing, the shading of the leaves, to the process of grinding the green tea leaves into a powder. Through this, it allows not only more flavours but textures to be explored. A truly unique sensory experience. Whether you're new to matcha or a connoisseur, understanding these flavours will help you choose which matcha suits you and opens up discussion about it.

At Thea Matcha we take great pride in offering a wide range of high-quality matcha that reflects the complexity and its richness. We have found matcha from Japan to be delicious, with each variety of matcha carries distinct flavour profiles. We have chosen four that we believe are the most pronounced flavours—astringency, umami, sweetness, and aromatics. There are three levels - light, distinct, and rich (previously light, rich and intense)

We are going to explore which matcha's we believe suit for each profile out of our current range:
Superior Kyoto Matcha - Organic
Superior Kyoto Matcha
Superior Mie Matcha
Premium Kyoto Matcha - Organic
Premium Kyoto Matcha
Premium Mie Matcha and
Hojicha from Kyoto - Medium Roast (Mixed Harvest Leaves)
Hojicha from Mie - Light Roast (Mixed Harvest Leaves)
Organic Hojicha from Kyoto - Dark Roast (Mixed Harvest Leaves)

The Four Core Matcha Flavour Profiles

Each type of matcha offers a distinct combination of the four key flavour profiles. Astringency, umami, sweetness, and aromatics, which all contribute to the complexity and depth of the tea. By exploring the nuances of these flavours, you’ll be able to appreciate the full spectrum of taste that matcha offers.

Astringency refreshes the palate and provides a clean, crisp finish.
Umami savoury depth, making the matcha feel rich and creamy.
Sweetness softens the bitterness and adds a subtle, natural lift.
Aromatics a distinctive layer of aromatic complexity from floral, to buttery to vegetal notes.

1. Astringency

Astringency is a dry, puckering sensation that often accompanies bitterness. Astringency can plainly be seen as a feeling and bitterness as the taste. In matcha, astringency adds a refreshing, crisp quality that contrasts nicely with the other flavour profiles. It’s a sharp, cleansing note that helps balance the richness of the matcha. This comes from the tannins and minerals present in the plant, it is something that will always be present in matcha. This is why tea makers prefer to make blends of the green tea cultivars to create a balanced tea that represents their stance on matcha. We chose to use astringency as a flavour descriptor instead of bitterness as it was a stronger flavour present.

If you like astringency, we recommend our Premium Kyoto Matcha and Premium Kyoto Matcha - Organic or for a refined astringency, our Superior Mie Matcha.
These matchas tend to have a brisk, earthy flavour that’s refreshing and clean, with a slightly bitter finish. These blends are perfect for those who enjoy a more bold matcha.

2. Umami

Umami is the savoury, "broth" flavour that gives matcha its depth and richness. It is the taste that lingers and fills the mouth with a satisfying, smooth texture. Umami is one of the key elements that distinguishes high-quality matcha from other teas.
The shading process used keeps nutrients contained in the green tea plant, which is believed to increase flavours like umami, making them creamier and richer.

Both our Superior Matcha's from Kyoto excel in their umami profile and their blended cultivars make it linger in the mouth.
The rest of our range tend to have a rich umami flavour. It still offers a smooth, savoury taste that works well to balance with the astringency and bitterness.

3. Sweetness

Matcha can have an inherent sweetness, which is not to say it is sugary, but represents a natural, fresh sweetness that comes from the amino acids and chlorophyll in the leaves. This sweetness works well to balance out the astringency, offering a smooth and pleasant finish.

In our Superior Mie Matcha, you'll notice an intense sweetness that complements the umami and astringency, creating a sweet and sharp flavour that mellows out smoothly. Premium Mie Matcha offers a lighter sweetness with a slightly grassy, vegetal note but with a more well-rounded sip due to the mixed cultivars of leaves.

4. Aromatics

Floral and earthy notes are deeply connected to the terroir of the matcha. Floral notes are aromatic and delicate and therefore light, while earthy notes bring out the richness of the soil and climate where the tea is grown, representing a richer note. It also can depend on what else is grown near by. These notes can add layers of complexity to the matcha’s flavour and are defining flavours when it comes to decided what taste you want from matcha.

Our Superior Kyoto Matcha and Premium Kyoto Matcha - Organic offers rich floral undertones, providing a robust yet delicate profile. The Premium Hojicha Kyoto - Organic brings out a toasted, earthy flavour, with hints of woodiness and a toasty aroma that gives it a unique, comforting character, especially when made into latte with maple syrup.

Thea Matcha’s Range of Flavour Profiles

Superior Kyoto Matcha - Organic (First Harvest Leaves)

Primary Flavour Profiles:
Umami/Body - Rich
Aromatics - Light (Floral)
Sweetness- Distinct
Astringency - Light
Description: Considered Ujicha, known as the 'matcha town' and being one of the earliest places to make matcha. This organic matcha is shaded to enhance its natural umami, resulting in a flavour that is smooth, creamy, and rich, with a delicate sweetness to balance out the astringency and intense umami. The matcha finishes with light floral notes, making it a well-rounded and sophisticated choice for those seeking a refined cup of matcha tea.

Superior Mie Matcha (First Harvest Leaves)

Primary Flavour Profiles:
Umami/Body - Rich
Aromatics - Distinct buttery notes
Sweetness - Rich
Astringency - Light
Description: Our Mie matcha are perfect for people who appreciate the sweet notes of matcha. The Mie region matcha has a distinct sweetness and is extremely smooth. This is best appreciated as tea and ideal for people who prefer a lighter taste to their matcha.

Superior Kyoto Matcha (First Harvest Leaves)

Primary Flavour Profiles:
Umami/Body - Rich
Aromatics - Distinct buttery
Sweetness- Light
Astringency - Light
Description: This is a bold in umami and astringency. It has a brisk, vegetal flavour with a more refined bitterness, which is offset by an intense umami profile. The finish is floral and rich, making it a great choice for matcha lovers who enjoy a robust matcha experience with a taste that lingers. We also recommend it for matcha lattes, although it will have a lighter flavour compared to when using our premium matcha, due to milk's fat content making the matcha flavour less prevalent - as it does with any flavour.

Premium Mie Matcha (First Harvest Leaves)

Primary Flavour Profiles:

Umami/Body - Distinct
Aromatics - Distinct
Sweetness- Distinct
Astringency - Distinct
Description: Grown in the Mie region, this matcha made from first-harvest leaves offers a deep, earthy flavour with a slight floral fragrance. The flavour is grounded and rich, with a smooth umami finish and a touch of sweetness that balances the more savoury notes. It’s perfect for those who enjoy a hearty, aromatic matcha that’s full of character.

Organic Premium Kyoto Matcha (First and Second Harvest Leaves)

Primary Flavour Profiles: Umami/Body - Distinct
Aromatics - Distinct
Sweetness- Light
Astringency - Distinct
Description: This matcha is crafted from the first and second harvest leaves, creating a balance between rich umami and gentle sweetness. The flavour is smooth and creamy with a slight vegetal taste that comes from the first harvest, while the second harvest leaves add a mild depth and roundness. This blend offers a smooth, velvety cup with layers of complexity, perfect for those who appreciate a delicate, balanced matcha.

Matcha Kansai (Mixed Harvest Leaves)

Primary Flavour Profiles: Umami/Body - Distinct
Aromatics - Distinct
Sweetness- Distinct
Astringency - Rich
Description: Made from a mix of seasonal leaves from across the Kansai region of Japan. This is now our most noticeably astringent matcha, with earthy bitterness. The earthy finish grounds the flavour, while the distinct umami adds a delicate smoothness. This blend is our most cost-efficient range, best enjoyed as a matcha latte. The milk will combine to create a balanced matcha latte with a slight astringency, while keeping the matcha flavour and still a green colour, although more yellow due to the later seasons blend.

Premium Kyoto Matcha (Second Harvest Leaves)

Primary Flavour Profiles: Umami/Body - Distinct
Aromatics - Distinct
Sweetness- Distinct
Astringency - Distinct
Description: Made from only second harvest leaves, this is noticeably astringent matcha, with earthy bitterness. The earthy finish grounds the flavour, while the mild umami adds a delicate smoothness. This blend is ideal for those who wants to enjoy matcha lattes, as we wouldn't normally recommend this as tea. As a latte, the milk will combine to create a balanced matcha latte with a slight astringency and keeps the matcha flavour

Hojicha from Kyoto - Medium Roast (Mixed Harvest Leaves)

Primary Flavour Profiles: Medium light roast, reminiscent of milk chocolate, rooibus tea.
Umami/Body - Light
Earthy/Floral - Rich
Sweetness - Light
Astringency - Light
Description: The roasting process imparts a warm, earthy flavour with sweet, nutty undertones. It has a unique astringency, but is still light. It has a bitterness to it, but it quickly leaves the mouth. If you're seeking a flavour closer to English Breakfast tea or similar to toasted rice, nuts, and a low-caffeine alternative to matcha, this Hojicha is the perfect choice.

Hojicha from Mie - Light Roast (Mixed Harvest Leaves)

Primary Flavour Profiles: A light roast, reminiscent of Earl Grey.
Umami/Body - Light
Earthy/Floral - Rich
Sweetness - Light
Astringency - Light
Description: The roasting process imparts a warm, earthy flavour with sweet, nutty undertones. It has a unique astringency, but is still light. It has a bitterness to it, but it quickly leaves the mouth. If you're seeking a flavour closer to English Breakfast tea or similar to toasted rice, nuts, and a low-caffeine alternative to matcha, this Hojicha is the perfect choice.

Organic Hojicha from Kyoto - Dark Roast (Mixed Harvest Leaves)

Primary Flavour Profiles: Roasted rice, reminiscent of English Breakfast tea.
Umami/Body - Light
Earthy/Floral - Rich
Sweetness - Light
Astringency - Light
Description: The roasting process imparts a warm, earthy flavour with sweet, nutty undertones. It has a unique astringency, but is still light. It has a bitterness to it, but it quickly leaves the mouth. If you're seeking a flavour closer to English Breakfast tea or similar to toasted rice, nuts, and a low-caffeine alternative to matcha, this Hojicha is the perfect choice.

Find Your Perfect Matcha

At Thea Matcha, we offer a variety of high quality matcha to suit every taste, from the smooth, creamy umami of our Superior Kyoto Matcha - Organic to the distinct sweetness of our Premium Mie Matcha. Whether you're looking for a delicate, balanced cup or a more intense matcha flavour, our carefully curated selections allow you to explore more of matcha’s rich flavour profiles.

We encourage you to take your time and savour each cup, noticing how they evolve and what resonates with your palate. Each matcha is a journey of taste, tradition, and mindfulness. Cheers to finding your perfect matcha!