Not all matcha is created equal. Here’s how to evaluate matcha quality before buying and after opening.
Before You Buy
Check the Color (If Visible)
Good matcha is vibrant green — think fresh spring leaves.
- Bright, almost electric green: High quality
- Deep forest green: Good quality
- Dull olive or brownish green: Lower quality or old
- Yellowish green: Likely stale or sun-damaged
Many packages don’t show the powder, so you’ll rely on other indicators until you open it.
Check the Origin
Japanese matcha from known regions is generally reliable:
- Uji (Kyoto) — Most prestigious
- Nishio (Aichi) — Large producer, consistent quality
- Kagoshima — Quality varies but some excellent matcha
Chinese matcha is often cheaper but quality varies widely. Not all of it is bad, but scrutinize more carefully.
Check the Packaging
Good matcha comes in:
- Opaque packaging — Light degrades matcha quickly
- Airtight seals — Air causes oxidation
- Tins or resealable foil bags — Better than clear plastic
Look for a production date or “best by” date. Fresh is better.
After You Open It
The Color Test
Spoon a small amount onto a white surface. It should be:
- Bright green
- Uniform in color
- Not clumpy (though siftable clumps are normal)
The Smell Test
Fresh matcha smells:
- Grassy and vegetal
- Slightly sweet
- Clean and fresh
Bad signs:
- No smell at all (stale)
- Musty or hay-like smell
- Sour or off odors
The Texture Test
Rub a small amount between your fingers:
- Good matcha: Feels silky smooth, like fine powder
- Lower quality: Feels gritty or coarse
The grind matters. Good matcha is ground slowly on stone mills to 5-10 microns — finer than talcum powder.
The Taste Test
Make a simple cup (whisked with water only) to evaluate:
Good matcha tastes:
- Smooth
- Some natural sweetness
- Rich umami (savory) notes
- Mild, pleasant bitterness
Lower quality tastes:
- Harsh or astringent
- Overly bitter
- Flat or one-dimensional
- Like grass clippings
Note: Even good matcha can taste bitter if prepared with water that’s too hot.
Quick Quality Checklist
| Factor | Good Sign | Warning Sign |
|---|---|---|
| Color | Vibrant green | Dull, brown, yellow |
| Smell | Fresh, grassy | Musty, stale, none |
| Texture | Silky smooth | Gritty, coarse |
| Taste | Smooth, balanced | Harsh, bitter |
| Origin | Japan (Uji, Nishio, etc.) | No origin listed |
| Package | Opaque, airtight | Clear, open |
| Date | Recent | Old or no date |
When Good Matcha Goes Bad
Even quality matcha degrades over time. Signs your matcha has gone stale:
- Color has faded or turned brownish
- Smell has diminished
- Taste is flat or bitter
- It’s been more than 6-12 months since opening
Store matcha properly to preserve quality. Once open, use within 1-2 months for best results.