If you've ever seen two packs of matcha powder next to each other, you might have noticed a distinct color difference: one is bright emerald green, the other is more yellow or brown.
But is this just a cosmetic difference? Or does color truly indicate the quality of matcha?
In this article, we'll learn about the importance of matcha color , how it's formed, and what it can tell you about its quality, taste, nutritional value, and even cultivation method. After reading, you'll be able to distinguish high-quality matcha from low-quality, just by looking at it!
What makes matcha green?
The bright green color of matcha comes from a natural compound called chlorophyll , the same pigment that gives the leaves their green color.
The more chlorophyll in the leaves, the more intense the green color in the matcha, which often indicates:
- Shade growing of leaves (a Japanese technique for quality improvement)
- Harvesting leaves in the spring season
- Use the young, tender leaves from the top of the plant.
- Lack of oxidation during processing
Color shades and their meanings
1. Emerald Green (Celebration Grade)
- Color: Bright, vibrant green
- Meaning: Highest quality, smooth, umami-rich taste
- Use: Pure drinking without additives
2. Light green or olive (luxury grade)
- Color: Good green but less bright
- Meaning: High quality, but less festive
- Use: Suitable for matcha latte or daily drinking
3. Yellowish green or brown (cooking grade)
- Color: pale or yellowish
- Significance: Low quality, larger leaves or late season
- Use: For cooking or desserts
Why is bad matcha not bright green?
Pale or yellow color in matcha is often due to:
- Do not use shading during planting.
- Harvest from the lower leaves or late in the year.
- imprecise drying or grinding processes
- Oxidation due to poor storage
❌ If you find your matcha turning brown, it has likely lost a significant portion of its nutritional value.
Does color affect taste?
Yes, directly.
- Bright green matcha: Smooth, slightly sweet, and rich in umami
- Pale matcha: Tastes too bitter or grassy, lacking clarity and depth
The reason? Young, theanine-rich leaves give a balanced flavor, while older or oxidized leaves increase the bitter taste.
When is color not enough to judge?
Although color is a powerful indicator, it alone is not sufficient to determine quality. Other factors must be considered, such as:
- Consistency : Is it fine like powder? Or rough?
- Smell : Herbaceous and aromatic or faint and weak?
- Country of Origin : Are you from Japan? From which region?
- Harvest and packing date : The newer, the better.
- Packaging Type : Is it protected from light and air?
Conclusion
The color of matcha isn't just a matter of aesthetics—it's a true indicator of its quality and nutritional value . If you see a vivid emerald green color, you're dealing with carefully produced matcha. If the color is dull or brownish, you may want to reconsider your purchase.
💡 Tip: All MoMatcha products are selected according to the highest quality standards, and their emerald color speaks for itself.