What are the "Five Tastes of Matcha"?

The Five Tastes of Matcha refer to the five fundamental flavors experienced when tasting Japanese matcha: sweetness (甘), bitterness (苦), astringency (涩), sourness (酸), and saltiness (咸). Together, these tastes form the unique flavor profile of matcha and are core elements in evaluating tea quality within the Japanese tea ceremony.

• Sweetness (甘): Refers to the natural sweetness in the tea broth, primarily derived from amino acids (such as L-theanine) in the tea leaves, imparting a soft and mellow mouthfeel.
• Bitterness (苦): Caused by caffeine and polyphenols (like catechins) in the tea leaves, providing a slight bitterness that adds depth and complexity to the broth.
• Astringency (涩): Originates from polyphenols (such as catechins), creating a puckering sensation that tightens the mouth. This is one of matcha's signature flavors.
• Sourness (酸): A faint sour taste, usually coming from organic acids (like citric acid) in the tea leaves, adding a refreshing quality.
• Saltiness (咸): An extremely subtle salty taste, possibly related to minerals in the tea leaves or the production process, balancing the overall flavor profile.

In tea culture, the harmonious balance of these Five Tastes is regarded as a symbol of high-quality matcha. It embodies the spirit of the Japanese tea ceremony – "harmony, respect, purity, and tranquility" (和敬清寂) – emphasizing the perfect fusion of nature and craftsmanship.