Expected answer and yet so meaningless, isn't it? Our customers and we consistently describe it like this: the higher the quality of the processing (see next point) of a matcha, the better the taste. milder and more complex it is in taste. The creaminess increases with the quality and the mouthfeel changes, becoming more pronounced and fuller.

Very high quality teas taste best pureas their delicate aroma cannot assert itself so well against milk (alternatives) and quickly disappears.

How tea is tasted, we have described for you here.

Matcha is made from tencha, i.e. shaded and briefly steamed green tea. The longer a tea is shaded, the more cholorphyll the leaf can form. This is what gives it its mild taste.

For the highest quality teas, only the topmost and most tender shoots are harvested in spring. (ichibancha or first flush) picked by hand (tezumi). These leaves can later be ground even finer and therefore foam better. The taste is also more delicate.

"Cultivar" refers to the variety of green tea plant. This is actually an important difference, the effect on the tea is mainly subjective, as no variety tastes "better" across the board.

There are a large number of outstanding tea-growing regions in Japan. Due to different geographical and climatic conditions, each region has a different focus in the cultivation of green tea. Which region of Japan we source our teas from, here.