Understanding Matcha’s Aroma
During a recent conversation with a client in the beverage industry, he mentioned that he has never been able to accept the flavor of matcha. He shared that he had tried matcha in Japan many years ago, but a distinct “fishy” note left a strong and unpleasant impression, leading to a lasting resistance toward it.
In fact, this reaction is not uncommon. As he observed, matcha consumers tend to be clearly divided, those who love it are passionate about it, while those who find it difficult to accept often avoid it entirely. What he described as an unpleasant or “strange” odour is actually related to what can be referred to as a nori-like aroma. High-quality matcha, in particular, often carries a distinctive fresh and sweet fragrance reminiscent of nori. For those who are not familiar with matcha, this “nori note” is sometimes mistaken for a fishy odor. However, it is not a defect, but rather one of the key indicators of high-quality matcha. In professional tasting, this characteristic is commonly described as umami, a savory depth that contributes to a rich and lingering flavor experience.
Where Does This Odour Come From?
The unique flavor profile of matcha is closely related to its shading technique.
Before harvest each year, tea plants undergo a period of shading, during which they are covered with shade nets to reduce direct sunlight exposure. This process significantly alters the chemical composition of the tea leaves. Increased chlorophyll content results in a deeper, more vibrant green color. Also, higher levels of amino acids (especially L-theanine) enhance the umami taste.
It is these amino acids that give matcha its characteristic fresh, seaweed-like aroma. Generally speaking, the higher the grade of matcha, the more pronounced, refined, and layered this “fresh sweetness” becomes.
In conclusion, the distinctive flavor of matcha is one of the key indicators of its quality. As a naturally rich ingredient, matcha is widely used in beverages, baking, and various food applications. Understanding the origin of its flavor allows us to evaluate quality more accurately and helps consumers develop a more professional viewpoint. Truly high-quality matcha should not be judged by its nori-like aroma as a flaw; rather, this unique umami note is precisely what defines its value.
