Why Does Your Matcha Taste Like Grass?
For matcha lovers, flavour is everything. So, when your matcha tastes overly grassy, it can leave you wondering: what went wrong? If your matcha tastes too grassy, check these: low-quality powder, improper storage, stale matcha, wrong water temperature, or poor whisking technique.
What Should Matcha Taste Like?
Matcha should have a well-balanced flavour profile that’s slightly sweet, creamy, and umami-rich, with a smooth finish. Premium ceremonial matcha has subtle vegetal notes, but they are never overpowering. If your matcha tastes excessively grassy or bitter, something might be off.
Pro Tip: High-quality matcha leaves a silky, mellow taste on your palate, not a sharp or unpleasant aftertaste.
Is Grassiness Always Bad?
A slight grassy note isn't always bad! It's natural – matcha is made from finely ground tea leaves after all! But there's a difference between fresh grass and lawn clippings. The grassiness should complement other tasting notes like sweetness and umami rather than dominate them.
What Does Umami Mean?
Umami is a savoury, mouthwatering taste that adds depth and richness to food. In matcha, umami comes from the high levels of L-theanine and natural amino acids present in the finest tea leaves. This unique flavour note balances the vegetal and grassy aspects, creating a harmonious cup.
Umami, often referred to as the "fifth taste," is a Japanese term (旨味) that translates to "pleasant savoury taste." It’s a distinct flavour that doesn’t fall under the traditional categories of sweet, sour, salty, or bitter. Umami is characterised by its deep, rich, and mouth-coating quality, often featuring savoury, brothy, or meaty flavour, with a lingering, satisfying aftertaste.
The concept of umami has its origins in Japan, where it was first identified by Kikunae Ikeda, a Japanese chemist, in 1908. While analysing the flavours in kombu (a type of seaweed used in dashi broth), Ikeda discovered glutamic acid, the compound responsible for this distinctive savoury taste. He named this flavour "umami," derived from the Japanese word "umai" (うまい), meaning "delicious" or "pleasant-tasting."
Why My Matcha Tastes Too Grassy
If your matcha tastes overwhelmingly grassy, it may be due to one or a combination of the following factors. Read on to learn all about the causes and solutions.
Quality and Grade Matter
The most common reason for excessive grassiness is the grade of your matcha. Culinary-grade matcha is designed for cooking or creating bolder lattes and often has stronger, more bitter, and grassy flavours. Ceremonial matcha – or even better premium ceremonial matcha – is made from the youngest, finest leaves, ensuring a smoother, more balanced taste.
Pro Tip: Look for single-cultivar matcha sourced from regions like Yame and Uji, known for their exceptional quality. Ceremonial grade reveals its complexity best at 70-80°C, while culinary grade can handle higher temps when mixing with milk.
The Role of Freshness
Matcha oxidises quickly, and stale matcha can taste dull, bitter, or overly grassy. Like fresh-baked bread, matcha is at its prime when fresh! Premium matcha stays most vibrant for 6-8 weeks after opening, but only with proper storage.
Pro Tip: Store your matcha in an airtight container away from light and moisture. Or Keep it fresh in the fridge/freezer, sealed tight. Think of it as your matcha's spa retreat - cool, dark, and peaceful!
For more expert tips on poper matcha storage, check out our article "Top Tips for Storing Matcha Right and Fresh."
How Water Temperature Impacts Grassiness
Too hot water can scorch your matcha, amplifying its grassy or bitter notes. The ideal temperature for preparing matcha is around 80°C (175°F). Anything hotter risks ruining the delicate balance of flavours. For best results, use 1 teaspoon of matcha for every 60ml of water.
Pro Tip: Start with colder water 60°C (140°F) – just enough to create a smooth paste. This gentle introduction helps release more vibrant colours and delicate aromas before adding the remaining hot water. Think of it as waking up your matcha slowly!
For details about the right temperature, read our guide "Perfect Water Temperature for Brewing Matcha Powder."
Whisking and Sifting: The Key to Perfect Matcha
Preparation is everything. If your matcha isn’t sifted, it may clump, leading to uneven flavours. Similarly, improper whisking can affect the texture and taste, leaving you with an underwhelming experience.
Use a bamboo whisk (chasen) to create a frothy, velvety consistency. Whisk in a zigzag motion. Proper whisking releases matcha's full flavour profile and creates that creamy mouthfeel we all love!
Pro Tip: Whisk for 15-20 seconds, then finish with one quick burst of faster whisking. This creates those tiny bubbles that make your matcha silky-smooth and extra delicious! Think fine champagne bubbles, not bubble tea!
Harvest Time and Processing
Matcha harvested from younger tea leaves has a sweeter and more refined flavour, while older leaves can taste more astringent and grassy. Premium ceremonial matcha is made exclusively from the first harvest, ensuring a superior taste experience.
Pro Tip: Check if your matcha is "first harvest" or "first flush" – it’s a hallmark of quality.
To learn all about different harvests, check out "Matcha Harvests Explained: Differences Between 1st, 2nd, and 3rd Flush."
Matcha Mixology 101
Your choice of milk (dairy, almond, oat, etc.) will play with matcha's flavour, adding sweetness, nuttiness, or softness. Ice changes the game. Cold tends to mellow things out, so don't be shy with your matcha!
Pro Tip: Perfect iced matcha formula: Extra scoop + hot water whisk first. Then pour over ice and finally add milk. Trust us on this one!
Your Taste Preferences Matter
Lastly, personal taste plays a role. If you’re new to matcha, some grassy notes might stand out more until your palate adjusts. Over time, you’ll likely grow to appreciate the nuanced flavours of high-quality matcha.
Pro Tip: Start with smaller servings and gradually experiment to find your perfect matcha balance.
Final Thoughts
Your matcha should be an experience – not just a drink. By choosing high-quality matcha, storing it properly, and perfecting your preparation method, you can avoid grassy flavours and enjoy its true essence. Ready to elevate your matcha game? Explore Maison Koko’s premium matcha selection today!
