Why matcha varies so much

Matcha is tied to a specific culture of cultivation, leaf processing and geography. Genuine matcha comes only from Japan — a country that stretches roughly 3,300 km from north to south, with a climate to match. That range shapes growing conditions, the choice of cultivar, and the traditions built around them.

What we cover

We show you how to taste matcha with every sense, and how to judge its quality: how to read it visually, and above all how to experience it through touch, smell and taste. How to prepare it correctly, and how to assess it the way a professional would.

We taste through the best ceremonial and premium grade matchas, and pick out what is typical of each growing region — Shimane, Uji, Aichi, Kagoshima, Shizuoka and Fukuoka.

Beyond the „healthy but muddy” reputation

We push back on the idea that matcha is worthy but muddy. Done properly, tasting it is a genuine sensory pleasure, and preparing it can be a small, unhurried ritual rather than a chore. Come and discover its world, its history, and the quiet aesthetics held in every bowl.
 
Matcha Testing sessions can be arranged for individuals, for hospitality teams wanting to train their baristas, or as a tasting event for guests. Get in touch to arrange a date.