The Language of Matcha: Understanding Umami, Astringency & Stone-Milled Craft

At Matcha Society, true appreciation of matcha begins with understanding its language. From flavour notes to craftsmanship, each term tells a story of heritage, care, and precision. Let’s explore three essential concepts that define exceptional Japanese matcha: umami, astringency, and stone-milled quality.

Umami — The Soul of Matcha

Umami is the subtle savoury flavour that gives premium matcha its depth and balance. It’s not sweet or salty — but a rich, rounded taste that lingers gently on the palate. This signature flavour develops when shade-grown tea leaves accumulate amino acids like L-theanine, giving ceremonial-grade matcha its smooth, creamy, and naturally sweet character. The higher the umami, the more refined the matcha experience.

Astringency — The Energy of Green Tea

Astringency refers to the slight dryness or sharpness that can appear in some matcha blends. While excessive astringency can make matcha taste bitter, the right amount adds brightness and structure to the cup. Balancing umami and astringency is the art of great matcha — resulting in a flavour that feels both clean and satisfying.

Stone-Milled vs Stone-Ground — Tradition in Motion

You may see the terms stone-milled and stone-ground used interchangeably. Both refer to the traditional method of grinding tencha leaves into an ultra-fine powder using granite mills. This slow, careful process prevents heat buildup, preserving the vibrant colour, aroma, and delicate flavour compounds that define authentic matcha.

Product in feature: Matcha Society's Hiyori Organic Single Cultivar Matcha 50g