Matcha Glossar

Matcha is made from specially cultivated green tea plants. Location, soil, and care influence quality and taste.

The tea plants are protected from direct sunlight for about 20 to 30 days before harvesting. This increases the amino acid content, especially L-theanine. This gives our Aichi Matcha a mild, well-rounded character. You can find out more about our Aichi Matcha here. here .

Chlorophyll is responsible for the intense green color of matcha. The more shaded the plant, the higher the chlorophyll content. This is also reflected in the vibrant color of our Aichi Matcha.

Matcha is dosed according to preference. We recommend 2 to 4 grams per serving. The amount of water also significantly affects the taste. You can find preparation instructions here. here .

For high-quality matcha, young, tender tea leaves are preferred. They often come from the first harvest and produce a particularly delicate aroma.

A vibrant green color is an important indicator of quality. It suggests fresh processing and sufficient shading.

The taste of matcha is influenced by the cultivation method, shading, and especially by the cultivar used. Depending on the cultivar, matcha can be mild, sweet, umami-forward, or stronger. Our Aichi Matcha is Okumidori and is characterized by a particularly soft, balanced profile. You can find an overview of the most important cultivars here. here .

Matcha originated in Japan, with each region producing its own unique character. Our matcha comes from Aichi, a region known for balanced profiles and consistent quality. If you find Hojicha interesting, you can find our Hojicha page here. here .

The intensity depends on the dosage, amount of water, and serving technique. Less water results in a stronger flavor, more water makes matcha milder. You can find instructions with ingredient quantities here. here .

Japan is the country of origin of matcha. Traditional processing and high standards still shape its quality, texture, and taste today.

Matcha contains natural caffeine, which, in combination with L-theanine, is often perceived more evenly than with coffee.

L-Theanine is an amino acid that makes matcha milder and supports its well-known calm alertness. Its levels increase particularly under shade.

Matcha is finely ground green tea. Because the entire leaf is consumed, matcha is particularly aromatic and nutrient-rich.

Matcha contains antioxidants, vitamins, and minerals. Catechins, which can also be responsible for a slight bitterness, are particularly well-known.

Matcha hardly oxidizes. This preserves its green color and fresh aroma.

Matcha is extremely finely ground. Its fine texture ensures creaminess, better dissolution, and a pleasant mouthfeel.

Quality is evident in color, aroma, taste, and texture. High-quality matcha has a clear, fresh flavor and is not dull or overly bitter.

Purity means that matcha consists exclusively of ground tea leaves and contains no additives. It manifests itself in a clear taste and a clean, natural color.

Traditionally, matcha is slowly ground in granite stone mills. This protects the aroma because very little heat is generated.

The Japanese tea ceremony places matcha at the center of mindfulness, tranquility, and precision in preparation.

Umami is the gently savory depth of flavor that arises from amino acids. High-quality matcha therefore tastes smoother and less bitter.

After harvesting, the leaves are steamed, dried, and destemmed. Only the pure leaf flesh is ground to make matcha so fine and mild.

Water strongly influences the taste. Temperature and quantity determine whether matcha tastes mild or strong. You can find instructions with temperature and quantity information here. here .

Xanthines are natural substances like caffeine. In matcha, they often have a more consistent effect because they are combined with L-theanine.

For high-quality matcha, young, tender tea leaves are preferred. They contain more amino acids and fewer bitter substances than older leaves. Our Aichi Matcha is made from young leaves of the Okumidori cultivar. You can find more information about the cultivars here. here .

Matcha is traditionally whisked with a bamboo whisk. The correct technique ensures foam, texture, and a well-rounded aroma. You can find step-by-step instructions here here .