Some people prefer a more astringent matcha while others ... these are subtle and great for someone who typically finds matcha too grassy or bitter. It’s best for making lattes and smoothies.

Most people complain that matcha is too bitter, chugging it down simply for ... more towards dull green and tends to have more of an astringent taste. Premium: Premium Grade matcha is typically ...

later tea harvest will produce culinary matcha, which has a slightly bitter flavor and coarser mouthfeel. These leaves have been subjected to more sunlight, so the taste is more astringent.

But the more matcha you try, the more you’ll come to understand that some lean more bitter, others smoother. Some have chocolate undertones, others a strong sense of umami. I did my best to ...

Culinary grade matcha is usually duller in color than ceremonial, as it comes from more mature leaves that weren’t shaded well during growing or were harvested later in the season. It is also more ...

Culinary matcha is a top choice for baking. It’s perfect for mixing and can taste somewhat bitter on its own compared to ceremonial grade. It’s also less expensive compared to ceremonial matcha.

You see, matcha has a unique balance of vegetal (think seaweed or edamame), bitter, and malty flavors. To appeal to the American palate - which hasn't acquired a taste for matcha's bitter ...