High-Umami Matcha

Umami is the deep, savory taste that separates shade-grown matcha from ordinary green tea. Every powder below scores at least 4 out of 5 on our umami scale.

Weeks before harvest, growers cover their tea fields to cut sunlight. The plants react with a stress response by holding onto theanine, the amino acid behind umami, and pushing the nutrient to the leaves. The longer and more careful the shading, the closer a matcha gets to that brothy, savory depth we associate with umami.

Expect these powders to taste rich rather than light and grassy when prepared traditionally. Milk tends to mute the qualities you are paying for.