Demystifying Matcha: How to Spot Bad Matcha

How to Spot Bad Matcha…

Over the past decade, matcha popularity has been on the incline. We’re seeing this vibrant green tea powder, once a rarity in coffee shops outside of big cities like London, now become a regular feature on independent coffee shops menus across the country. The demand for matcha has surged, driven by its perceived health benefits, versatility, and unique flavour profile. As more people discover this amazing tea, it’s no surprise over the past year we’ve seen our wholesale customers increasingly adding matcha to their tea menus. From Blyde Welcome In Shetland to Callander – Shout out to one of our favourite TikTok accounts who happen to be serving up eteaket ceremonial grade matcha lattes & lemonades amongst many delights at their two venues – Ben Ledi Coffee.

However, with this surge in popularity comes a surge in poor imitations. If you’ve ever been disappointed by a lacklustre matcha, you’re not alone. Let’s delve into what makes a good matcha and how to spot the bad stuff.

Understanding Green Tea and Matcha

Green tea, in all its forms, tends to be misunderstood. Many people who are green tea novices may have only tasted poorly prepared, boiled, bitter green teas that leave a bad first impression. However, the world of green tea is incredibly vast and varied, offering a spectrum of flavours from the complex and rich Japanese Gyokuro to the delicate notes of Tanzanian volcanic-grown greens – moreover, they make a fabulous base for flavoured teas like Coconut Serenitea and Blooming Marvellous. There truly is a green tea for everyone.

Matcha, which is made from finely ground green tea leaves, stands out for its unique preparation and presentation. Unfortunately, matcha is also prone to poor preparation techniques and cheap alternatives, which can detract from its true flavour and potential.

How to Spot Bad Matcha

Not all matcha is created equal. Whether you’re a seasoned matcha drinker or a curious beginner, knowing how to identify quality matcha is key to enjoying this tea as it was meant to be. Here are some aspects to consider when determining the quality of your matcha:

1. Colour: High-quality matcha is vibrant and bright green. This colour indicates that the matcha was made from young tea leaves that were properly shaded before harvest, preserving the chlorophyll and nutrients that give matcha its distinct hue. On the other hand, low-quality matcha will often appear dull, yellowish, or brownish. This discoloration suggests that the matcha was made from older leaves, stems, or even tea leaves that were exposed to too much sunlight, degrading the quality and flavour.
2. Fragrance: Fresh matcha has a distinctive, sweet, grassy aroma. When you open a tin of good matcha, the smell should be inviting, almost creamy, with no off-putting or stale notes. Poor-quality matcha, however, often lacks this fresh, pleasant aroma. It may smell flat, musty, or even have a fishy odour, indicating age or poor storage conditions. Always trust your nose—if the smell is off, the taste likely will be too.
3. Freshness: Matcha, like any tea, is best when fresh. Over time, exposure to air, light, and humidity can degrade matcha, diminishing its flavour and health benefits. Good matcha is usually stored in airtight, opaque containers to protect it from the elements. When shopping for matcha, look for packaging that ensures freshness, and always check the production or expiration date. Stale matcha will not only taste flat but also lose much of its nutritional value.
4. Frothiness: Bad matcha generally does not froth well when mixed. High-quality matcha, due to its fine powder consistency and higher content of L-theanine and other compounds, will produce a rich, vibrant green foam when whisked properly with a bamboo whisk (Chasen). The froth is a sign of freshness and proper grinding of the tea leaves. In contrast, bad matcha tends to be coarser and often contains impurities or stems, which make it harder to achieve a smooth, creamy froth. Additionally, lower quality matcha may have been stored improperly or might be older, which can lead to a dull colour and a lack of natural oils that help create that signature froth. This results in a thinner, less stable foam or no foam at all.So, if your matcha isn’t frothing well despite using the correct whisking technique, it might be an indication that the matcha is of lower quality or has lost its freshness.

Matcha Grading

Matcha is graded based on several factors, including the age of the tea leaves, the part of the plant used, and the processing methods – it’s not an exact science and can have grey areas.

Ceremonial grade and culinary grade…

Ceremonial grade matcha is the highest quality and is crafted from the youngest, most tender tea leaves from the top of the tea plant, known as the first harvest. These leaves are carefully hand-picked and de-stemmed to remove any fibrous or bitter elements, ensuring a smooth, creamy texture and a vibrant, emerald-green colour. The leaves are then stone-ground into an ultra-fine powder, which helps preserve their high content of L-theanine, chlorophyll, and other amino acids, contributing to a naturally sweet, umami-rich flavour profile and a bright, silky froth when whisked.

Culinary grade matcha, on the other hand, is made from more mature leaves, often harvested later in the season. These leaves are coarser and less tender, resulting in a stronger, more robust flavour with more pronounced bitterness and a deeper, less vibrant green colour. Culinary matcha is further categorised into subgrades such as premium, classic, and café, each reflecting varying levels of astringency, texture, and price, suited for different uses like smoothies, lattes, and baking.

The grading of matcha can help consumers select the appropriate quality for their specific use. You wouldn’t want to waste the delicacy of Ceremonial Grade in a cake for example, whereas the robust flavour of a premium culinary grade may be better suited in your local coffee shop, sweetened latte.  However, a note of caution –  the variance in culinary matcha is vast, a premium high quality culinary matcha when purchased from the right tea garden can give ceremonial grade matcha a run for its money in terms of flavour and quality, however poor quality culinary  matcha is not pleasant!

Matcha is more than just the latest drink trend —it’s a delicate, nuanced tea that requires care in both preparation and selection. By understanding what to look for, you can avoid the pitfalls of bad matcha and fully enjoy its vibrant flavours and potential health benefits. So next time you order a matcha latte or prepare your own at home, keep these tips in mind and savour the true taste of quality matcha the way it was supposed to be.

If you want to find out more about brewing and preparing matcha checkout The Ultimate Macha Brewing Guide….