And Why That Is Not Necessarily a Bad Thing
When speaking with customers from overseas in our shop, I often hear interesting descriptions of matcha flavor.
- “Grassy”
- “Ocean-like”
- “Nutty”
These are not expressions that I grew up hearing in Japan, but among many international matcha enthusiasts—especially in Asia—they seem to have become quite common.
Recently, a customer from Thailand asked me:
“Do you have a matcha with a nutty flavor?”
As someone who has been surrounded by Japanese tea culture for many years, the idea of describing matcha as “nutty” feels slightly unusual.
After all, matcha is made from tea leaves. At its core, it is a fresh agricultural product with aromas that are naturally green, vibrant, and reminiscent of young leaves.
In high-quality Uji matcha, what is traditionally valued is not a roasted or nutty character, but rather rich umami, natural sweetness, a subtle aroma reminiscent of seaweed, and a smooth, elegant mouthfeel.
The Flavor Profile Valued in Uji Matcha
The story of Uji matcha begins long before the leaves are harvested.
Tea fields are shaded before harvest to reduce sunlight exposure and increase the concentration of amino acids that create sweetness and umami.
The harvested leaves are carefully steamed and dried to become tencha, the raw material used for matcha. The tencha is then slowly ground using traditional stone mills.
Stone milling is an extremely slow process, producing only about 30–40 grams per hour.
If the leaves are ground too quickly, heat is generated, which can damage the color, aroma, and delicate flavor of the tea.
The beauty of Uji matcha lies not in roasted notes, but in its sweetness, umami, fresh green character, and long, refined finish.
When international customers describe matcha as “grassy” or “ocean-like,” I often feel that they are actually describing some of the very qualities that make Uji matcha special.
Why Does Matcha Develop Nutty Aromas?
So why do some matcha products have a nutty aroma?
One reason lies in the processing methods.
For example, stronger heating may be applied during drying or finishing.
In addition, tencha is often stored at low temperatures to preserve freshness. Before grinding, it is typically given a finishing heat treatment to remove excess moisture and stabilize quality.
If this finishing process uses higher temperatures, it can create a roasted aroma that some people perceive as nutty.
Processing-grade matcha that is ground mechanically rather than with stone mills can also be exposed to more heat during production.
These factors can create light roasted notes that resemble nuts.
Regional differences may also play a role.
In some tea-producing areas such as Kagoshima, tea is often steamed longer than in Uji. This can produce a deeper, more cooked character that may be interpreted as nutty or roasted.
For customers who grew up drinking these styles of tea, those aromas may represent what matcha is supposed to taste like.
This is not a question of right or wrong.
It is simply a reflection of different traditions, processing methods, and flavor preferences.
When Nutty Flavors Work Well
In traditional high-quality Uji matcha, nutty and roasted aromas are generally not the primary goal.
However, these characteristics can work very well in matcha lattes and desserts.
When combined with sugar or milk, a slightly stronger bitterness and roasted character can help create balance and depth.
For this reason, matcha with nutty notes is often well suited for culinary use and café beverages.
On the other hand, when matcha is prepared traditionally and enjoyed without sugar or milk, teas with pronounced sweetness, umami, and low bitterness are usually preferred.
Historically, matcha was meant to be enjoyed on its own.
Because of this, many producers in Uji consider a clean, sweet, umami-rich profile—with little bitterness and minimal roasted character—to be closer to the essence of traditional Uji matcha.
Ceremonial Grade and Culinary Matcha
Outside Japan, high-quality matcha is often referred to as “Ceremonial Grade Matcha.”
While this term has not traditionally been used in Japan, many international customers use it to describe matcha suitable for tea ceremonies or for serving to guests.
In many cases, this corresponds to the matcha used for Usucha (thin tea) and Koicha (thick tea) in the Japanese tea ceremony.
These teas are intended to be enjoyed without sugar or milk.
Sweetness, umami, aroma, and smooth texture are all important qualities.
Culinary matcha, on the other hand, is often designed to stand out when mixed with milk, sugar, or other ingredients.
As a result, it may have more bitterness, stronger roasted notes, or flavors that some people describe as nutty.
For those who enjoy nutty characteristics, culinary or latte-style matcha may actually be a better match for their preferences.
Taste Is Personal
A flavor that Japanese tea drinkers describe as “sweet” or “umami-rich” may be described by someone else as “seaweed-like,” “spinach-like,” or even “cashew-like.”
None of these descriptions are wrong.
Our perceptions are shaped by our culture, our food experiences, and the kinds of matcha we have tasted before.
There is no single correct way to enjoy matcha.
Nutty and roasted flavors are also part of the diverse world of matcha and are loved by many people around the globe.
If a particular style of matcha tastes delicious to someone, then that is a perfectly valid preference.
When customers ask me which matcha I recommend, I always introduce the teas that I personally find most beautiful and enjoyable.
At the same time, I understand that the matcha I love may not be everyone’s favorite.
Taste is personal.
As someone who specializes in matcha, however, I believe that the sweetness, umami, freshness, and elegant green character that Uji producers have pursued for generations represent something very close to the heart of traditional matcha.
The more experience people gain with matcha, the more they often move beyond bitterness and roasted notes and begin to appreciate the quiet sweetness and deep umami that Uji matcha offers.
For me, that journey of discovery is one of the most rewarding parts of learning about matcha.
Recommended Matcha for Experiencing Traditional Uji Flavor
If you would like to experience the style of matcha described in this article — rich umami, natural sweetness, a fresh green aroma, and a smooth finish — we recommend starting with the following teas.
These are examples of the type of Uji matcha that many tea masters and long-time matcha drinkers in Japan have traditionally valued.
Recommended Matcha Selected by the Shop Owner
Of course, there is no single “correct” way to enjoy matcha.
Some people prefer a nutty, roasted character. Others enjoy a sweeter and more savory profile.
The beauty of matcha lies in discovering the style that speaks to your own palate.
We simply hope that this article helps you better understand one of the traditional flavor profiles that Uji matcha has pursued for generations.
