What does the 'umami' of matcha refer to?

What is the Umami in Matcha?

Umami is one of the five basic tastes (alongside sweet, sour, bitter, and salty), described as a savory, meaty, or broth-like sensation, similar to the flavors found in seaweed, mushrooms, or stock. In matcha, umami primarily comes from amino acids in the tea leaves, particularly L-theanine.

Matcha is a Japanese green tea unique for being shade-grown in the weeks before harvest. This process increases chlorophyll and amino acid content, especially L-theanine, which:

• Contributes umami: When L-theanine breaks down in the mouth, it releases substances like glutamic acid, producing a rich, mellow, rounded umami taste.
• Balances flavor: The umami counteracts matcha's natural bitterness and astringency (from catechins), resulting in a smoother, richer mouthfeel.
• Enhances the overall experience: This creates a more complex flavor profile for matcha, distinguishing it from regular green tea. It is often highlighted in tea ceremonies to express the profound "旨味" (the Japanese term for umami).

In summary, the umami in matcha is its core flavor characteristic. Originating from accumulated amino acids, it imparts a sense of satisfaction and depth to the tea.