How to recognise good matcha (three tests you can do at home)

Matcha is everywhere — but between the bright green powder from Uji and the yellowish "matcha" on a supermarket shelf lies a world of difference. The good news: quality is no secret. You can see it, feel it and taste it. Here are three tests you can do at home in under five minutes.

1. Colour: bright green always wins

Good matcha has a vivid, almost jade-like green colour. It comes from chlorophyll, which the leaf produces in abundance because the plants are shaded from sunlight in the weeks before harvest. Dull green, yellow or brownish powder points to older leaves, a later harvest, or oxidation — matcha that has been stored too long, too warm or too bright.

The test: sprinkle a pinch on a sheet of white paper. Fresh, high-quality matcha stands out vividly against the white. Not sure? Place two matchas side by side — the difference is usually obvious at once.

2. Texture: silky, never gritty

Ceremonial matcha is ground on granite stone mills, slowly — around 30 to 40 grams per hour — because rushing heats the powder and burns off the aroma. The result is a powder as fine as talc. Machine-ground or coarse matcha feels gritty or chalky.

The test: rub a little powder between your thumb and forefinger. Good matcha feels smooth and creamy. Or draw a line through a small mound on paper with your fingertip: a long, even, unbroken line points to a fine grind.

3. Aroma, taste and foam: the final check

Fresh matcha smells green and bright, with a hint of sweetness — think freshly cut grass and sea air. A musty or flat smell means the powder is past its best. In the taste, you're looking for umami and natural sweetness; sharp bitterness doesn't belong in good ceremonial matcha (though water that's too hot can make even the best matcha bitter — stay below 80 °C).

The test: whisk 2 grams with water at around 70 °C. Good, finely ground matcha produces a dense, stable layer of foam with small bubbles. Coarse powder barely foams, with large bubbles that quickly disappear.

What else to look for

Origin says a lot. Uji, the region near Kyoto where our matcha comes from, has set the standard for more than four centuries. Also look at how a seller treats freshness: matcha is a fresh product, not a stock item. We have our matcha milled only when we order, and keep it cold until it ships — and we recommend you do the same at home: airtight, cool and dark.

Want to taste the difference yourself? Our ceremonial matchas pass all three tests — from Shizuku for your daily latte to Okumidori, our most refined.