Blogs

A red flag or a sign of how finely your matcha has been milled. You’ve opened a new tin of matcha and notice some clumps in your tin. You’re disappointed. Well, don’t be just yet because we have some good news for you!

 

You must’ve often heard someone say, “This doesn’t taste like the Okumidori I’ve had before. The taste profile is completely different.” And honestly, they’re not wrong. How can the same cultivar taste so different from one place to another? Is it the soil, the climate, the way it’s grown, or even how it’s processed? Let's dive into the fascinating world of cultivar flavour and understand why the same cultivar can surprise you with a completely different taste in every cup.

Across cultures, people have long kept small objects close to them as symbols of luck, protection, and hope. In Japan, one such object is the omamori (お守り). But what exactly are these charms, and why are they so deeply woven into everyday life in Japan?

Ever wondered why matcha is shaded, and how this step influences so much of what makes it unique, especially its flavour? Let’s find out.

Matcha Committee is a joint organization which is now approved by the Government of Japan for the Matcha industry dedicated to protecting and defining authentic Matcha.

Compared to coffee's quick jolt and midday crash, matcha provides steady, calm focus and long-lasting energy.