Umami and Matcha
Umami is known as the "fifth taste" alongside sweet, sour, salty, and bitter. The word "umami" comes from Japanese and means "pleasant taste." Umami describes a rich flavor often found in ingredients such as soy sauce, mushrooms, mature cheeses, and seafood. This flavor is due to the presence of natural amino acids, particularly glutamic acid, which activate specific taste buds on the tongue and produce a deep, lingering flavor.
Umami in Matcha
Matcha , a type of powdered green tea from Japan, is known for its rich umami flavor. This flavor comes from L-theanine and amino acids that are abundant in high-quality matcha. In particular, in "ceremonial grade" matcha, which is made from the finest, youngest leaves of the tea bush, the umami flavor is strongly pronounced. The matcha growing process involves shading the tea bushes for several weeks before harvesting, which increases levels of chlorophyll and amino acids, including those that contribute to the umami flavor.
Umami is what gives matcha its characteristic complex flavor, which is both sweet and rich without being bitter. This flavor balances the natural, vegetal notes in matcha and provides a satisfying taste experience that is often described as smooth and full-bodied. For many tea enthusiasts, umami is a key reason why matcha is so popular, especially in the Japanese tea ceremony where quality and flavor are enjoyed in their purest form.