Matcha Similar to Matchaeologist Mirai
Matchaeologist Mirai is a culinary-grade matcha from Uji, Kyoto with a bitter-forward flavor profile, made from Uji Blend cultivar. Here are 8 matcha powders with similar characteristics, ranked by overall similarity across flavor, grade, price, and origin.
Comparing against
Matchaeologist Mirai
How we find similar matcha
Each matcha is scored across five dimensions: flavor profile similarity (50% weight), grade match (20%), price proximity (15%), shared cultivars (10%), and origin match (5%). Products from the same brand are slightly deprioritized to help you discover new options.
Top 8 alternatives
Matchaeologist Midori
Slightly more umami, slightly less bitter, slightly less astringent, same Uji, Kyoto origin
Ippodo Tea Hatsu
Slightly less bitter, slightly less astringent, same Uji, Kyoto origin
Kanbayashi Shunsho Usucha Matsu No Shiro
Slightly less bitter, slightly less astringent, same Uji, Kyoto origin
Marukyu Koyamaen Wakatake
Slightly less bitter, slightly less astringent, same Uji, Kyoto origin
Nakamura Tokichi Global Matcha Starter
Slightly less bitter, slightly less astringent, same Uji, Kyoto origin
Horii Shichimeien Agata no Shiro
Slightly less bitter, slightly less astringent, same Uji, Kyoto origin
Slightly more umami, slightly less bitter, slightly less astringent, slightly more sweet, same Uji, Kyoto origin
Slightly more umami, slightly less bitter, slightly less astringent, slightly more sweet, same Uji, Kyoto origin
Flavor comparison
| Flavor | Mirai (source)Matchaeologist | MidoriMatchaeologist | HatsuIppodo Tea | Usucha Matsu No ShiroKanbayashi Shunsho | WakatakeMarukyu Koyamaen | Matcha StarterNakamura Tokichi Global | Agata no ShiroHorii Shichimeien | Organic Classic Grade Chiba No ShiroKiyo Matcha | Classic Grade HatsumukashiKiyo Matcha |
|---|---|---|---|---|---|---|---|---|---|
| Umami | 2.0 | 3.0+1.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.5+0.5 | 3.0+1.0 |
| Bitter | 4.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.5-0.5 |
| Astringent | 4.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.0-1.0 | 3.5-0.5 | 3.5-0.5 |
| Sweet | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 3.0+1.0 | 3.0+1.0 |