Japanese matcha is becoming increasingly popular worldwide as more and more people become aware of the tea’s unique taste, colour and potentially amazing health benefits. Without stepping foot in the tea’s homeland, one can easily look up all sorts of information about matcha on the Internet. The problem is that the majority of this information is provided by groups trying to sell matcha teas; websites like these rarely explain the most important points for first time buyers trying to get to grips with the world of matcha. Here, we want to lay out the basic facts about Japanese matcha for those considering buying matcha tea.
Firstly, matcha is priced in a rather unique way in Japan. Each tea produced is given a price based on quality (colour, taste, scent and so on), but there are no scientific standards used to determine these features. Rather, it is a very human process based solely on the five senses of the tea experts at each production company. This means that two different products from two different companies might have the same price but look and taste noticeably different.
To give a brief explanation, higher grade matcha teas will have a very bright, vivid colour, and contain no notes of bitterness or harshness. In contrast, lower grade matcha teas are much less vividly coloured (often appearing more yellow than green) and their flavour contains stronger bitter notes. However, note that this bitterness complements sweet cooking perfectly, and for that reason, lower grade matcha is used when making matcha food products.
Further, there is not a large amount of organic matcha produced in Japan. This is an important point. The reason for this is that fertiliser-free, organic matcha leaves tend to lack a variety of nutrients, which results in a bitter tasting final product. As a result, bitter organic matcha teas are sold at relatively low prices in Japan. It is possible to find very delicious organically produced matcha teas which are grown using special organic fertilisers, but due to the hugely increased manpower necessary to produce these, their prices are much higher than normal matcha teas.
When you drink matcha, you ingest the whole tea leaf in its powdered form. As such, it is understandable that health conscious customers would find organically produced matcha more appealing. Customers must just be aware of the dangers of buying organic matcha outside Japan, as in many cases a tea that would fetch a low price in Japan is sold at a much higher price abroad as a ‘ceremonial organic matcha’. In Japan we don’t normally use organic matcha for the tea ceremony.
So, how should you pick a good matcha tea? In Japan, we tend to trust the tea brand. There are several famous, long-standing matcha production companies in Japan which take the utmost pride in their teas. As the world of matcha is highly competitive, they cannot afford to market poor quality products, as their customers would simply switch to another brand. Even amongst the teas of these famous brands, each product has subtle differences; it is best to try out a variety of brands and find the tea which suits you best.
Unfortunately most of the matcha sold outside Japan has been rebranded by secondary sellers and so it can often be unclear which Japanese company produced the tea. In order for demand to grow for better quality matcha outside Japan, tea drinkers need to inform themselves about matcha and become able to judge the value of the products they try for themselves.
Our aim is, at the very least, for as many people as possible to find a tea they love: a tea that matches their tastes and lifestyle.
About the Author:Ritsuo Takahashi is the founder and owner of Grace & Green Matcha in Japan, a start-up company, newly founded in 2015. The company was founded to help make stepping into the world of matcha that bit easier.
*Do you want to learn more about the quality of matcha? Read my tips on how to tell what kind of matcha you are drinking/buying on my comparison post.
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.