what makes a good matcha? a short guide on what to look for when choosing your matcha powder. 

matcha is so much more than just ground green tea leaves. it is a delicately grown, harvested and processed product, that requires centuries of traditions, skills and time. the result is a creamy and flavourful, yet mild final product. 

how and where is the matcha grown?

this is a point I rarely see on any of these type of guides, but says a lot about the benefits of the matcha. to me it makes no sense to buy a matcha filled with pesticide residue, as the health benefits should always outweigh the health risks. overall, you need to go for a matcha that is organically grown and preferably from japan, due to their higher standards and regulation on organic farming certification (JAS). the Japanese JAS certification is equal to that of the EU organic certification. 

the colour of the matcha

the fresher the matcha, the higher the concentration of l-theanine and the brighter the colour. this is the best way to judge the quality of the matcha. 

the taste

generally speaking, the more bitter the matcha, the less fresh and nutrient dense it is. the taste should be mild and creamy. depending on your preference, you may prefer a more umami taste. I personally prefer, mild and creamy. 

 summary

to give an example I have made the below graphic, but different to many of the other guides out there, I have chosen a less "obvious" example.