What Does Matcha Actually Taste Like?

Matcha’s vibrant green colour hints at its health benefits—but if you’ve ever tried explaining how it tastes, you’ve probably struggled. That’s because good matcha is complex, layered, and unlike anything else.

Let’s break it down.

 

First Impressions: What Does Matcha Taste Like?

The taste of matcha is often compared to your first sip of dark chocolate or red wine—new, intriguing, and slightly bitter, but captivating.

If you’re using high-quality matcha, here’s what to expect:

  • A subtle bitterness or earthiness at first

  • A smooth, full-bodied texture

  • A lingering aftertaste that might be sweet, nutty, floral, or umami-rich

The specific flavour notes vary depending on the matcha blend and how you prepare it—but this lingering aftertaste is what makes people fall in love with matcha.

Why Does Matcha Taste the Way It Does?

The flavour of matcha is shaped by two main factors:

  • Shading before harvest boosts chlorophyll and amino acids (especially L-theanine), which enhances umami and sweetness.

  • Expert blending by tea masters balances bitterness, astringency, and savoury notes for a harmonious cup.

The Core Tasting Notes of Matcha

Vegetal

High-quality matcha has a fresh, grassy flavour often compared to spinach or steamed greens. This is thanks to the shaded growing process.

Sweet

A good matcha finishes with a natural, delicate sweetness that balances its more intense elements.

Umami

Umami is that rich, savoury taste found in things like miso, seaweed, or broths. In matcha, it comes from the high levels of amino acids in shaded tea leaves—especially in ceremonial grades.

Not All Matcha Is Created Equal

What Good Matcha Tastes Like:

  • Smooth mouthfeel

  • Well-balanced bitterness

  • Gentle flavour transitions

  • A clean, sweet, and savoury aftertaste

What Bad Matcha Tastes Like:

  • Overly bitter or astringent

  • Harsh or one-dimensional

  • Chalky or gritty texture

Note: Sometimes “bad” matcha is just good matcha prepared poorly! Don’t underestimate the power of proper preparation.

How to Improve the Taste of Your Matcha

If your matcha isn’t tasting right, try these fixes:

1. Choose the Right Grade

  • Ceremonial Grade: Best for drinking (especially on its own).

  • Culinary Grade: Best for baking or smoothies.

2. Mind the Temperature

Boiling water = bitter matcha. Use water around 80°C for a smoother experience.

3. Watch the Ratios

Start with 1 tsp of matcha + 150-200ml of water and adjust to taste. If it’s too intense, dilute it.

4. Whisk It Right

Use a bamboo whisk (chasen) or shake it in a bottle. Never stir with a spoon—it won’t mix properly.

5. Store It Well

Keep your matcha in an airtight container, in a cool, dark place. Oxygen and light degrade its flavour fast.

Final Thoughts

Matcha is an acquired taste—but once you develop a palate for it, it’s incredibly rewarding. Whether you love the creaminess of an iced matcha latte or the complexity of a ceremonial-grade usucha, matcha has something for everyone.

So, next time someone asks you, “What does matcha taste like?”, you’ll know exactly what to say. Or better yet—hand them a cup.