If you've tried matcha more than once, you've surely noticed a difference in taste: sometimes smooth and naturally sweet, other times bitter and intense. This difference prompts many to ask: What's the difference between regular green matcha and bitter matcha? And does the taste depend on the type or preparation method?
The answer isn't simple, as flavor is influenced by several factors: from cultivation and grinding, to the quality of the leaves and the method of drinking. In this article, we detail the differences between the two, so you can know which one suits your taste and buy with confidence.
First: Regular green matcha
This means matcha with a light green color, a smooth taste, and a hint of natural sweetness.
- Its color: bright green, suggesting freshness and quality.
- Taste: Smooth, naturally sweet with no added sugar, and a hint of umami (a rich, delicious taste).
- Source: Mostly from first-class tea leaves, picked from the first harvest of the year.
- Uses: Suitable for drinking straight (Usucha or Koicha) or for making a luxurious latte.
Why does it taste smooth?
- Shade grown 20–30 days before harvest increases chlorophyll and L-theanine levels, and reduces the caffeine high.
- It is ground slowly with a granite stone, to preserve the flavor and aroma.
Second: Bitter matcha
This matcha is dark green or sometimes brown in color, and has a distinctly sharp and bitter taste.
- Colour: Dark green, sometimes grey or brown.
- Taste: Bitter, may have a strong "earthy" or herbal touch.
- Source: Usually from a late harvest (Second or Third Harvest), or from older leaves.
- Uses: Mostly for cooking or baking, not for pure drinking.
Why does it taste bitter?
- The chlorophyll content is lower, and the caffeine content is relatively higher.
- Quick grinding or improper storage accelerates oxidation and alters the taste.
- Low levels of L-theanine, which is the component responsible for the balance between bitterness and sweetness.
A quick comparison between the two types
Standard Regular Green Matcha Bitter Matcha Color Bright Green Dark Green/Brown Taste Smooth, umami Bitter, strong grassy Harvest Early Harvest Late Harvest Use For Drinking Cooking and Baking Price Higher Lower
Does bitterness mean matcha is bad?
Not necessarily. Bitter matcha has excellent uses in the kitchen:
- Baked goods: cakes, cookies, pancakes.
- Blended drinks: smoothies or milkshakes.
- Desserts: tiramisu or pudding.
- But for pure drinking or a latte, it's best to choose light green matcha with a smooth taste.
Factors that determine the taste of matcha
- Leaf quality: The younger and fresher the leaves, the smoother the taste.
- Cultivation method: Shade planting reduces bitterness.
- Grinding: Slow grinding reduces heat and preserves flavor.
- Storage: Matcha is affected by oxygen and light, so be sure to store it in an airtight container in a cool place.
- Preparation: Very hot water (over 80°C) can cause bitterness in even the finest matcha.
How do you know the type before buying?
- Check the color: If it's pale or brown, the taste is probably bitter.
- Smell: Good matcha has a fresh, grassy aroma, not a faint or heavy earthy scent.
- Read the description: Professional companies specify whether the product is for drinking or cooking.
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Conclusion
The difference between regular green and bitter matcha comes down to quality, harvesting, and processing. If your goal is to drink matcha and enjoy its flavor, choose the light, smooth green variety. If your goal is cooking or desserts, bitter matcha is an excellent, economical choice.
Remember: matcha is an experience, and every cup you make gives you the opportunity to discover a new flavor.