How to Choose Matcha Tea?

The popularity of matcha tea continues to grow rapidly — and with it, the number of low-quality products on the market. In this guide, we’ll explain what to look for when choosing authentic Japanese matcha.

Colour

High-quality Japanese matcha should have a vibrant, rich green colour. It should never appear yellowish or dull olive — shades commonly associated with lower-grade or non-Japanese matcha. A pale or washed-out colour is also a clear sign of lower quality and usually indicates that the tea is not suitable for traditional drinking.

Taste

When prepared in the proper ratio — 2 g of matcha to 80 ml of water — premium matcha should not taste aggressively bitter. Authentic matcha is smooth and refreshing, with delicate grassy notes and a naturally sweet aftertaste. Bitterness, if present, should be mild and balanced — never overpowering.

Shelf Life & Freshness

To benefit fully from matcha’s properties, freshness is essential. In Japan, the recommended consumption period for matcha is 12 months from the production date. Always check the production date rather than just the expiration date whenever possible.

Packaging

Matcha must be sold in airtight packaging that protects it from oxygen exposure. When unopened, matcha can typically be stored for up to two years. However, once opened, it is best consumed within three to four months to preserve its flavour, colour, and nutritional value. Avoid buying matcha sold in transparent packaging or in bulk, as exposure to light and air significantly reduces quality.

Foam

The quality of the foam depends on both water temperature and whisking technique. Water temperature should not exceed 80°C (176°F), with 80°C being ideal for creating a thick, creamy foam. When whisked properly, the foam should be dense, smooth, and free of large bubbles.