Why does the same matcha taste different?

Why Does the Same Matcha Taste Different?

Even for the same matcha product, flavor variations can occur due to several factors. The main reasons include:

1. Impact of Brewing Method

• Water Temperature: High water temperatures (e.g., above 80°C) can cause excessive release of bitter compounds (like catechins), resulting in a bitter taste. Low temperatures (e.g., below 70°C) fail to fully extract matcha's umami and sweetness.
• Whisking Technique: Uneven pressure or speed when using a chasen (bamboo whisk) can lead to incomplete dissolution of matcha powder, creating graininess or uneven flavor. The ideal method is quick, gentle whisking to create a fine foam.
• Water-to-Powder Ratio: Too much water dilutes the matcha, weakening its flavor. Too little water can make it overly intense, masking subtle aromas. The standard ratio is typically 1g matcha to 60-80ml water.

2. Changes in Storage Conditions

• Oxidation and Light Exposure: Matcha is rich in antioxidants, but exposure to air, light, or high temperatures accelerates oxidation, causing flavor loss, stale notes, or grassy off-flavors. Ideal storage is sealed, light-proof, and refrigerated.
• Humidity: High humidity causes matcha to clump, affecting solubility and flavor release. Low humidity may dry it out, diminishing flavor.
• Storage Duration: Even within the same batch, extended storage (beyond 3-6 months) gradually reduces freshness and aroma intensity.

3. Fluctuations in Quality Factors

• Batch Variations: Minor differences in raw materials (e.g., harvest time, tea field location) or processing (e.g., grind fineness) between production batches of the same matcha can lead to slight flavor differences.
• Freshness: Matcha is a raw tea powder where freshness is critical. Increased exposure to air after opening gradually degrades volatile aromatic compounds.
• Contamination: Introduction of foreign substances (e.g., oils, odors) during storage or brewing can alter flavor.

4. Other External Factors

• Water Quality: Hard water (high mineral content) may enhance matcha's astringency, while soft water better highlights umami.
• Personal Taste Perception: The drinker's taste sensitivity, health status, or dietary habits (e.g., consuming sweets beforehand) can subjectively influence flavor perception.

To maintain consistent flavor, it is recommended to: use fresh matcha, strictly control brewing parameters (water temperature 75-80°C, thorough whisking), and ensure sealed, light-proof storage.