Matcha tea in pastry: the three keys to recognizing a quality matcha

Matcha tea is captivating at first sight. Its popularity continues to grow among consumers thanks to its vibrant natural green color, its unique and unmistakable flavor, its extraordinary versatility, and its high antioxidant content.

There is no doubt that incorporating this ingredient into pastry creations offers many advantages, both commercial and gastronomic. Do you want to take full advantage of its potential? Below, we explain how to identify a good matcha tea based on the advice offered by Jordi Farrés and tea sommelier Sabine Van Der Straeten.

Origin and Evolution of Matcha Tea

Matcha green tea has a long tradition dating back to the 16th century, when its consumption was reserved for emperors, Buddhist monks, and samurai. In recent years, matcha has undergone significant international expansion, driven by the success of Japanese cuisine, which is setting trends worldwide.

It is a refined product obtained exclusively from tencha, the highest quality green tea leaves grown in the shade before harvesting to enhance their properties and nuances. Ground to an ultra-fine texture, matcha stands out for its intense flavor, nutritional richness, and a quality that depends on a meticulous production process.

Three criteria for identifying good matcha tea

Bright green color

A quality matcha is easily recognized by its intense, bright green color. This exceptional hue comes from a careful cultivation process: during the two weeks prior to harvesting, the tea plants are protected from direct sunlight, which stimulates chlorophyll production and gives the leaves their characteristic deep green color. In contrast, lower-quality matcha often has yellowish or brownish tones, as it is made with leaves that, in many cases, retain veins and stems, which affects both the color and the flavor.

Another key indicator of quality is its texture. Authentic matcha is obtained through extremely fine grinding in traditional granite stone mills, achieving particles of just 5 to 17 microns. This fineness can be easily verified: simply place a little matcha on a sheet of paper and try to draw a line. If the result is uniform and silky, you have a high-quality matcha; if, on the other hand, the line appears gritty or irregular, the grinding process was probably not done correctly

Smooth and Sweet Flavor

Flavor is one of the best indicators of the quality of a good matcha. It should be balanced, smooth, and slightly sweet, with the characteristic umami note that distinguishes it from other teas. When the flavor is excessively bitter, harsh, or dry, it’s usually a sign of a lower concentration of amino acids, compounds responsible for matcha’s natural sweetness and aromatic complexity.

Nutritional Value

Matcha is a natural source of vitamins, antioxidants, and minerals, but their presence depends largely on the care taken during cultivation and processing. Respecting the plants’ shade periods before harvesting and handling the leaves with precision helps preserve their properties and achieve an optimal balance between flavor and nutrients

Look four very different pastry creations by Jordi Farrés, all with one thing in common: matcha tea.

Thanks for reading! At so good.. magazine you’ll find more content related to the world of pastry. Follow us at @sogoodmag to discover much more.