The Journey of Crafting Exceptional Matcha
Matcha has captured the hearts of tea lovers around the world, known for its vibrant color and unique flavor. However, understanding the true quality of a bowl of matcha can be complex due to variations in ingredients, manufacturing methods, and the diverse nature of tea plants. We will take this opportunity to help you navigate these complexities and make informed choices about matcha.
1. Defining Matcha Grades: The Lack of Standardization
One of the challenges with matcha is the lack of clear definitions between “drinking matcha” and “food processing matcha.”
Drinking Matcha: This term typically refers to matcha intended to be enjoyed on its own, whisked with hot water. However, there’s no universal standard for what constitutes high-quality drinking matcha. Such matcha is typically drank during formal tea ceremonies. The quality can vary significantly from one manufacturer to another, depending on their farming and processing methods.
Food Processing Matcha: This category includes matcha used in cooking or baking. It’s often selected for its ability to impart flavor and color to dishes rather than its suitability for drinking straight. Again, there is no standardized definition, and the quality may differ based on the producer’s criteria and intended use.
Due to these variations, what one company labels as drinking matcha might be another company’s choice for food processing, and vice versa.
At KYŌ KOHEE, the selection of premium and ceremonial grade matcha is a result of our commitment to rigorous research and development, combined with extensive taste-testing, to achieve the exceptional flavor profile we strive to deliver. Not all ceremonial grade matcha is suitable for matcha latte.
2. The Impact of Raw Materials on Matcha Quality
The quality of matcha largely hinges on the raw materials used:
Premium Raw Materials: High-quality matcha is made from the youngest, tender tea leaves, which are more flavorful and aromatic. These leaves are carefully processed to preserve their delicate characteristics.
Cultivation Environment & Processing Techniques: Uji has a rich history of producing tencha and advancing cultivation, manufacturing, and processing techniques. The final taste and cost of the matcha are influenced by several factors, including the environmental conditions such as climate and soil, the use of organic or chemical pesticides and fertilizers, whether the matcha is harvested by hand or machine, and whether it is ground with a traditional millstone or a mechanical grinder.
3. The Variety of Tea Plants and Their Influence
Matcha is made from a variety of tea plants, each with unique biological properties that affect taste and aroma:
Tea Cultivars: Different types of tea plants have distinct flavors, aromas, and characteristics. However, most matcha is a blend of various tea leaves to achieve a balanced profile. This blending process helps create a consistent flavor, color, and aroma, but also means that matcha is rarely sold as a single variety. Majority (~77%) of the tea trees cultivated in tea-producing regions across Japan are of the "Yabukita" cultivar.
Blending: To create a balanced matcha, manufacturers often blend leaves from different plants. This practice allows them to fine-tune the flavor and color of the matcha, ensuring a product that meets their quality standards.
At KYŌ KOHEE, we offer both single cultivar and matcha blends. The single cultivar matcha offers pure and pronounced tasting notes, which very much depends on the knowledge, experience and skills of the plantation owner. Matcha blends offer both consistency and complexity, with the distinctive flavor profiles ultimately reflecting the expertise of the tea masters who craft them.
4. Grinding Methods: Stone vs. Mechanical
The method used to grind tea leaves into matcha powder significantly affects its quality:
Stone Grinding: This traditional method involves grinding tea leaves using a stone mill. It’s known for producing a fine, smooth powder with a rich flavor. However, stone grinding is labor-intensive and produces a limited quantity of matcha, which makes it more expensive.
Mechanical Grinding: Modern grinders can produce matcha more efficiently and in larger quantities. While this method is faster, it may generate more heat, which can affect the flavor and quality of the matcha. Mechanical grinding is common in commercial production due to its scalability.
At KYŌ KOHEE, all our matcha are ground with a millstone.
5. Quality Differentiation in Matcha
Matcha manufacturers draw their own lines between “drinking matcha” and “food processing matcha” based on quality characteristics like bitterness and overall flavor:
Bitterness and Quality: Matcha quality is often assessed based on its bitterness, color, and aroma. For instance, a matcha with a strong, pleasant umami flavor might be classified as high-quality drinking matcha, while one with more bitterness might be reserved for food processing.
Manufacturer Variations: Because there is no universal standard, one company’s food processing matcha might be of a similar quality to another’s drinking matcha. The distinctions are based on the manufacturer’s criteria and their intended use for the matcha.
Conclusion
The world of matcha is complex and multifaceted. Understanding the differences in matcha grades, the impact of raw materials, the diversity of tea plants, and the methods of grinding can greatly enhance your appreciation of this unique green tea powder. Whether you’re selecting matcha for drinking or cooking, being informed about these factors will help you make better choices and enjoy the true essence of matcha.
Ceremonial matcha or not, what matters most is finding a matcha that suits your taste preferences and intended use.