Ever wondered why some matcha is smooth and mellow while others taste bitter, earthy, or just plain flat? Turns out, it’s not just your imagination—and it’s definitely not all about price or the word “ceremonial” on the label. Real scientific research looked at 11 matcha samples from Japan and China, breaking down exactly what makes one matcha smoother, greener, and more enjoyable than another. This study (link at the end of the article) dove deep into taste compounds, color chemistry, and even flavor molecules. Let’s break it all down in a way that’s easy (and fun!) to understand-so the next time you sip matcha, you’ll know exactly what to look for. The Greener, the Better? (Usually, Yes.) That signature vivid green color you see in high-grade matcha? That’s chlorophyll at work-a natural pigment that also plays a role in taste and freshness. The more chlorophyll, the fresher and more vibrant your matcha looks-and often tastes. Japanese matcha from regions like Shizuoka came out on top for chlorophyll levels. Certain Chinese matcha from Guizhou and Zhejiang also scored high here. These samples had total chlorophyll levels well above 12 mg/g—very solid numbers. On the flip side, some samples from Jiangsu and Zhejiang showed chlorophyll levels as low as 9–10 mg/g, which may explain their duller green hue. A key bonus: better chlorophyll isn’t just prettier—it’s linked to better cultivation practices, like proper shading before harvest. Umami vs. Bitterness — It’s All About Chemistry Matcha flavor comes down to a tug-of-war between two major compounds: Ideally, you want a matcha with lots of L-theanine and not too many polyphenols. That’s what gives it a round, mellow, savory flavor without the bite. In this study, Japanese matcha hit the highest L-theanine levels—up to 28.5 mg/g. The smoothest samples also had low RTA scores (polyphenol-to-amino acid ratio), a marker of taste balance. Lower RTA = better. But here’s where it gets cool: matcha from Guizhou and Shandong in China also had pretty impressive numbers. Some Chinese teas nearly matched Japanese levels of theanine and RTA. Others… not so much, with theanine dipping as low as 9.3 mg/g—resulting in sharper, less rounded flavors. Moral of the story? The numbers don’t lie—your taste buds aren’t imagining it. What About Caffeine? While matcha is often celebrated for its calming L-theanine, it still packs a caffeine punch—and this study measured that too. Most Japanese matcha samples had caffeine content above 4%, with one reaching 4.41%, the highest in the study. Chinese matcha showed more variety: Guizhou samples had caffeine levels close to Japan, while Zhejiang and Shandong samples came in lower—between 1.72% and 3.9%. If you’re looking for that alert-but-calm balance, matcha with both high L-theanine and caffeine (like Shizuoka or Guizhou matcha) may be your best bet. And RTA? That’s Your Flavor Balance Key RTA stands for Ratio of Tea Polyphenols to Free Amino Acids. It’s basically the scientific way to measure how bitter a matcha is compared to how savory and smooth it tastes. In this study, RTA values ranged from 3.46 (very smooth) to 13.85 (quite bitter). All Japanese samples scored under 7, showing consistent balance. A few Chinese matcha samples matched that profile, but others with higher RTA (especially above 10) had noticeably more astringency and less umami. In short: if the label ever shares RTA, lower is usually better for an everyday, pleasant cup. Why Does Matcha Smell Like the Ocean (In a Good Way)? Aroma is a big part of the matcha experience, and this study went beyond basic sniff tests. Scientists identified over 500 aroma compounds using high-tech methods. These included: Japanese matcha generally had the most well-rounded and pleasant aromas. But again, matcha from Guizhou and Guangxi in China really held their own here, especially with fruity and sweet-green notes that closely resembled high-end Japanese teas. Meanwhile, samples with more aldehydes tended to have sharper, more pungent aromas—not necessarily bad, but a different experience. If you’ve ever had a matcha that smelled fresh and clean versus one that felt earthy or flat, these compounds are what you were picking up. What’s the Takeaway for Everyday Matcha Fans? If you love matcha—or are just getting into it—here’s what matters: And remember: the country doesn’t guarantee quality. This study showed that some Chinese matcha came incredibly close to Japanese levels—or even surpassed them in specific areas like aroma or antioxidants. Want to Choose Smarter (and Sip Happier)? Start by checking where your matcha comes from. Regions like Shizuoka (Japan), Guizhou (China), and Guangxi (China) consistently delivered excellent color, flavor, and smell. Look for brands that show lab testing and are transparent about sourcing. Want to go deeper? Some companies (like us 👀) share this kind of data directly—so you’re not just buying hype, you’re buying quality. Learn more about matcha, the right way — at thess-matcha.com Based on: Luo et al., 2023, Frontiers in Nutrition. https://doi.org/10.3389/fnut.2023.1153983

When it comes to matcha, “ceremonial grade” is often seen as the gold standard. But is it really the most nutritious? A recent 2025 scientific study says otherwise. Researchers from Southwestern University compared 10 commercially available matcha teas—five ceremonial and five culinary—and uncovered some surprising findings about antioxidant content, flavonoid levels, and catechins. If you’re drinking matcha for health benefits, this is the science you need to know. Key Findings from the Study 1. Culinary Matcha Has Higher Antioxidant Activity 2. More Phenolics and Flavonoids in Culinary Matcha 3. EGCG Levels: Culinary Slightly Higher, But Not Statistically Significant 4. Ceremonial Matcha Is Richer in Caffeine and Chlorophyll What This Means for Consumers Compound Higher in Health Benefit Antioxidant power Culinary May help reduce oxidative stress Phenolics & flavonoids Culinary Linked to anti-inflammatory and anticancer effects Caffeine Ceremonial Boosts focus and alertness Chlorophyll Ceremonial May support detoxification and cardiovascular health So, while ceremonial matcha might win on flavor and aesthetics, culinary matcha may offer greater nutritional bang for your buck—especially when prepared traditionally (whisked into hot water, not steeped). Price vs. Nutrition: Culinary Matcha is More Affordable Final Takeaway Not all matcha is created equal—but not in the way most people think. According to peer-reviewed research, culinary matcha may actually provide stronger antioxidant effects than ceremonial matcha, making it a smart choice for health-focused consumers. As always, quality and sourcing still matter. Look for culinary matcha made from clean, shade-grown tencha and processed with care. Reference & Credit White, H. M., Meyer, B. R., McCormack, J. D., Lawson, H. P., & Niemeyer, E. D. (2025). Comparison of culinary and ceremonial matcha green teas: Relationship between phytochemical composition and antioxidant properties. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03448-7

Why Matcha Prices Are Spiking in 2025 — Shortage, Climate, and Global Demand Matcha prices are rising sharply in 2025 — and it’s not just inflation. A perfect storm of climate stress, shrinking harvests, exploding global demand, and labor shortages has pushed Japan’s matcha industry into crisis. If you’re wondering why your favorite green tea is suddenly more expensive or harder to find, here’s the real story behind the surge. Climate Change Is Disrupting Japan’s Tea Fields 2025 has been one of the most difficult years for tea growers in Japan’s top-producing regions — especially in Kyoto Prefecture, the home of ceremonial-grade Uji matcha. Rising temperatures and unstable weather are causing severe drops in tencha yields, the shade-grown leaf used to produce matcha: These drops hit the highest-quality matcha the hardest, creating a shortage of premium ceremonial grades. Global Demand Keeps Rising While production is falling, global demand is surging. More than 50% of Japan’s matcha production is now exported, with top markets in the U.S., Europe, Australia, and Southeast Asia. The health benefits of matcha, combined with its popularity on social media and in premium cafés, have created a spike in worldwide demand — even as supply shrinks. Auction Prices Have Doubled — Or More With less matcha to go around and international buyers bidding aggressively, wholesale prices have skyrocketed in Kyoto tea auctions: Grade 2024 Price (¥/kg) 2025 Price (¥/kg) 2025 Price (€/kg) Uji Tencha ¥20,024 ¥43,330 €254 First-Harvest Tencha ¥5,402 ¥14,541 €85 Avg. Auction Price ¥4,862 ¥8,235 €48 Converted using an exchange rate of ¥1 = €0.00586 (July 2025) That’s an increase of: Labor Shortages & Tourism Add More Pressure Even beyond farming, rural tea-producing towns like Uji are struggling to keep up. According to BBC Travel, once-quiet villages have been overwhelmed by tourists seeking the “authentic matcha experience.” At the same time, traditional tea farms face a shortage of skilled labor — especially for hand-picking, which is essential for high-grade matcha. With fewer hands to harvest and process the leaves, production slows down further. What This Means for Matcha Lovers If you’re seeing higher prices or fewer options at your local store or café — it’s not your imagination. Here’s what consumers can expect: What Thess Matcha Is Doing About It At Thess Matcha, we’re committed to offering real Japanese matcha — ethically sourced, traditionally grown, and fairly priced. Despite the challenges in 2025, we’re staying true to our mission: ✅ Working directly with dedicated to quality producers from various regions+✅ Supporting sustainable and long-term partnerships✅ Maintaining high quality standards, adapting to changes.✅ Expanding our R&D to new powder teas. You’ll always know where your matcha comes from — and why it matters. Final Thoughts The 2025 matcha shortage isn’t just a story of rising prices. It’s a reminder of how climate change, global demand, and supply chain fragility affect even the most traditional foods. But with transparency, sustainability, and care, we can still protect the culture and craft behind every cup. New players emerge in the production of matcha, and it’s worth noticing. Be updated.

Matcha: the most viral beverage of recent years is gaining an increasing number of consumers in the Greek market! But how can we distinguish quality from price? Discover the secrets of good quality Matcha, from the intense green color and the “umami” flavor to the ideal granulation. We examined various Matcha powders available in the Greek market, and the results will surprise you! Are you ready to find the best option for you? Read more to learn how to choose the perfect Matcha powder!