What is matcha in short?
Matcha is finely ground green tea that you do not steep, but immediately whisk with hot water or milk. So you drink the entire tea leaf. As a result, matcha has more body and a more immediate taste than many regular green teas. The taste can be soft and rich, but also fresh, grassy, creamy or more powerful. That depends on the tea leaf, harvest, processing, grind, freshness and especially on how you use the matcha. The best choice therefore does not start with one general top matcha, but with your preparation: with only hot water, as latte, as Iced Matcha or in recipes.
The most important types for the home
If you want to drink matcha with only hot water, choose a soft matcha with a lot of umami and little bitterness. If you mainly make Matcha Latte, you need a matcha that remains recognizable in milk and does not become too sharp. For baking, desserts, smoothies and ice cream, culinary matcha often makes more sense, because taste and color should remain alongside sugar, cream, flour or fruit. Premium matcha is often somewhere in between: beautiful enough for preparation with only hot water and practical enough for a creamy latte. Therefore, pay attention not only to the quality name, but especially to taste, preparation and use.
What do you look for with a good matcha?
Start looking, smelling and tasting. A vibrant green color is a good sign, but not the only thing you should look for. Good matcha smells fresh and clean, not musty or dusty. The powder feels nice and mixes easier if you sift it first. Also taste matcha simply with hot water, so that you notice how bitter, soft or umami-rich it is. If the taste becomes sharp quickly, it matcha can still work well in latte or recipes. You can recognize the best choice by the combination of color, smell, taste, texture and clear explanation of use.
This way you get more out of your matcha
First sift the powder, use hot water that is not boiling and whisk the matcha with a chasen or milk frother. A chasen is a bamboo whisk that allows you to mix matcha airily and evenly. Drink matcha with hot water immediately after whisking, because the powder sinks to the bottom over time. For latte, first make a smooth matcha base with a little hot water and then add hot or cold milk. Store opened matcha well closed, cool, dry and dark. This way, aroma, color and taste remain good for longer.
Start tasting
The best way to get to know Matcha is to taste it in different ways. The same matcha can appear differently with just hot water than in milk, with ice or in a recipe. Therefore, pay attention to what you like: a soft aftertaste, creaminess, umami, freshness, little bitterness, a bright color or just enough strength in desserts. With that experience, choosing becomes easier and easier.
Make it your own ritual
Matcha becomes easier when you follow a few fixed steps. Store the powder well, sieve for a smooth result, use hot water that does not boil and choose a matcha that suits your moment. This way, matcha does not become a complicated preparation, but something that can naturally fit into your day. Later you can always learn more about regions, cultivars and Japanese tea culture. Start by choosing well, preparing carefully and using fresh.
Which matcha fits your use?
Use this explanation to then make more targeted choices. If you drink matcha with only hot water, look for softness, umami and a calm aftertaste. If you often make latte or Iced Matcha, choose a matcha that holds up well in milk. For baking, desserts and smoothies, culinary matcha usually makes more sense. Start with one choice, prepare it the same way a few times and then compare further.
Choose clearly without exaggerating
At EU Matcha we explain what you really notice at home: smell, color, taste, bitterness, texture and which preparation suits it. We don't make matcha more mysterious than necessary. If you are just starting with matcha, you can easily start with a choice that suits your first preparation. If you have been drinking matcha for longer, you can compare more specifically on umami, aftertaste, color and use. This way you don't choose based on big words, but on what you like and how you use matcha.