Choosing the Right Matcha for Your Café: An Honest Comparison

We conducted a matcha tasting for café use and summarized the results in a chart.

Disclaimer: This chart is based on Simply Native’s unique evaluation criteria. Taste perception may vary from person to person, but we hope this serves as a helpful reference.

How to Read the Chart

The evaluation is based on Simply Native’s seven unique indicators, rated on a 10-point scale.

• Umami: Also referred to as "Richness," this measures the depth of matcha’s signature savory flavor.
• Sweetness: The natural sweetness of matcha.
• Astringency: The sharp, slightly dry taste derived from tea leaves. While similar to Bitterness, astringency focuses on the tannic sharpness, whereas bitterness also considers depth and complexity.
• Aroma: The strength of matcha’s fragrance when whisked. While different matcha types may have sweet or grassy notes, this rating purely reflects aroma intensity.
• Bitterness: The deep, complex bitterness of tea leaves. High-quality matcha achieves a perfect balance between Sweetness and Bitterness, making them complementary attributes.
• Colour: The vibrancy and depth of the green hue. Lower-rated matcha tends to have a yellowish tint.
• Smooth Texture: The smoothness of matcha on the palate. Lower-rated matcha may feel grainy or coarse.

To help cafés choose the right matcha, we categorise our matcha varieties based on their ideal applications and key flavour characteristics.

For Lattes & Specialty Drinks

• Premium Matcha for Latte → Best for high-end matcha lattes with a smooth, rich, and well-balanced flavour.
• Matcha for Latte → A balanced option with a good mix of sweetness and umami, suitable for everyday use.
• Organic Matcha for Latte → A great choice for cafés looking for organic options with a slightly stronger astringency.
• Wakatake → Ideal for those seeking a deep umami profile and a smooth drinking experience.

For Baking & Desserts

• Matcha for Baking → Strong bitterness and colour, making it perfect for cookies, cakes, and other desserts where matcha flavour needs to stand out.

For Bold & Unique Flavours

• Zuichiku → A more intense and complex matcha, suited for unique drinks or flavoured recipes.
• Suisen & Rindo → Balanced profiles that work well across different applications, from lattes to mixed beverages.

Would you like tailored recommendations based on your café’s menu? Let us know, and we’d be happy to assist!