Matcha Sensory Evaluation Methodology
Adopted from the Kyoto Yamashiro South Agricultural Extension Center methodology.
Matcha quality was assessed using a structured sensory evaluation covering five criteria: color, particle size, foaming, foam color, and taste. Evaluation was conducted through a combination of visual inspection and preparation of a standardized sample under controlled conditions.
Color is a primary quality indicator, with a vivid, bright green hue signifying high quality, while yellowish tones indicate a lower grade. Premium matcha achieves its vibrant green color through shaded cultivation, which increases chlorophyll content. Particle fineness is also critical; high-grade ceremonial matcha is stone-ground into an extremely fine powder, contributing to a smooth texture and superior sensory performance.
Aroma in high-grade matcha is fresh, refined, and rich, often described as kadaka (elevated fragrance). Lower-grade matcha may exhibit grassy, raw, or burnt notes, typically resulting from improper temperature control during processing or inadequate storage conditions. Taste is another key factor, driven by a high concentration of theanine, resulting in pronounced umami. Higher-grade matcha exhibits natural sweetness, minimal astringency, and a clean, lingering finish.
Foaming quality is evaluated based on foamability, fineness and stability of bubbles, and foam color consistency with the appearance of the tea.
Matcha Sensory Evaluation Method
Five Scoring Criteria
1. Introduction and Scoring Framework
This sensory evaluation method applies a 100-point total score, with 20 points allocated to each criterion.
2. Evaluation Criteria and Point Allocation
A. Gaikan (Appearance)
Method
Weigh 2 g of the sample onto testing paper.
Observe both the unmoved powder and the powder spread thinly using a finger.
1. Color and Luster – 20 points
Evaluation Focus
Bright, vivid green color indicates high quality.
Bluish-black hues indicate larger particle size and/or use of older or hardened shoots.
Finer grinding generally indicates higher quality, though excessive fineness may produce a slightly whitewashed appearance.
Insufficient shading during cultivation results in reddish-brown or yellowish hues.
2. Particle Size (Texture) – 20 points
Evaluation Focus
Fine, uniform particles spread smoothly and evenly.
Coarse or uneven particles appear grainy and spread poorly.
Drag marks or visible large particles indicate inferior quality.
B. Naishitsu (Internal Quality)
Method
Place 2 g of matcha into a matcha evaluation bowl.
Measure 100 mL of boiling water.
Blend a small amount of hot water with the sample, then add the remaining water.
Whisk for 20 seconds using a standardized technique.
Remove large bubbles, gather foam at the center of the bowl, and allow to rest for 5 seconds before evaluation.
3. Foaming (Foam Formation and Stability) – 20 points
Evaluation Focus
Volume of foam produced
Fineness, density, and uniformity of bubbles
Stability of foam over time
High-quality matcha produces abundant, fine, and stable foam. Coarse particles or hardened leaf material result in poor or unstable foaming.
4. Foam Color – 20 points
Evaluation Focus
Bright, vivid green foam is desirable.
Dark, bluish-black, reddish, or whitewashed foam indicates poor quality.
Insufficient foam formation may result in a darker overall appearance.
5. Taste (Flavor and Mouthfeel) – 20 points
Method
Gently stir the suspension with a spoon before tasting to prevent sedimentation.
Evaluation Focus
Smooth, almost “dissolved” mouthfeel
A complex and deep aroma in which matcha’s characteristic fresh green notes, natural sweetness, toasty nuances, and rich umami are harmoniously balanced
Minimal bitterness and a clean finish
Negative Indicators
Grittiness caused by coarse or uneven particles
Grassy or raw odors from hardened leaves
Burnt or bitter notes resulting from over-grinding or excessive heat during milling
Loss of aroma due to improper processing or storage