Một trong những đặc điểm nổi bật của matcha là lá trà được trồng trong bóng râm vài tuần trước khi thu hoạch. Phương pháp này làm tăng hàm lượng diệp lục trong lá và giảm lượng tannin, hợp chất tạo nên vị chát.
In this blog post, we’ll explore the factors that contribute to the bitterness of matcha, how to balance its taste, and why it’s worth embracing this bitter flavor for its many benefits.
The Role of Catechins: The Bitter Compounds
Matcha’s bitterness is primarily attributed to a group of compounds called catechins. Catechins are a type of antioxidant found in tea leaves, particularly in green tea. The most notable catechin in matcha is EGCG (Epigallocatechin Gallate), which is known for its powerful antioxidant properties.
While catechins offer a host of health benefits, including boosting metabolism and fighting free radicals, they also contribute to the astringent and bitter taste of matcha. This bitterness is more pronounced in higher-grade matcha powders, as they tend to contain more concentrated catechins.
The Impact of Growing Conditions: Shade-Grown Leaves
One of the distinctive features of matcha is that its tea leaves are grown in the shade for several weeks before harvest. This practice increases the chlorophyll content in the leaves and reduces the amount of tannins, which are the compounds responsible for astringency.
However, the shading process also leads to a higher concentration of amino acids, particularly L-theanine. L-theanine has a calming, sweet effect that helps balance out matcha’s natural bitterness. As a result, the bitterness of matcha is not as harsh as other green teas, but still noticeable.
The bitterness can vary depending on the matcha’s grade. Higher-grade matcha, often referred to as ceremonial matcha, tends to be less bitter and smoother, while lower grades may have a stronger bitter taste.
Harvesting Time Matters: The First Flush
The time at which the leaves are harvested plays a significant role in the flavor profile of matcha. First flush matcha, made from leaves picked in the early spring, tends to have a more delicate, less bitter flavor. This is because younger leaves contain less catechins compared to older, more mature leaves.
On the other hand, matcha made from later harvests (such as second flush or third flush) may have a more intense, bitter taste due to the higher catechin content in the older leaves.
Preparing Matcha: How the Brewing Process Affects the Taste
While the inherent bitterness of matcha is influenced by its cultivation, preparation also plays a significant role. The temperature of the water, the amount of matcha powder used, and the whisking technique can all impact the taste.
Hot water (above 80°C or 176°F) can extract more catechins, intensifying the bitterness. To reduce this, use slightly cooler water when whisking matcha (around 70–75°C or 160–170°F) to help preserve its sweetness and minimize the bitterness.
In addition, whisking matcha properly is essential. A vigorous whisking motion helps to mix the powder evenly with water, resulting in a smoother, less bitter flavor. Adding too much matcha powder can also increase bitterness, so stick to recommended measurements.
How to Balance Matcha’s Bitterness
For those who find matcha too bitter but still want to enjoy its benefits, there are a few ways to balance its taste:
- Sweeten It Naturally: Add a small amount of honey, agave syrup, or coconut sugar to your matcha. This will enhance the natural sweetness of the tea while offsetting the bitterness.
- Milk or Plant-Based Alternatives: Incorporating milk or plant-based alternatives like almond or oat milk can provide a creamy texture that softens the bitterness. Matcha lattes are a popular way to enjoy matcha with a smoother flavor profile.
- Blend with Other Ingredients: Combine matcha with other flavors like vanilla, cinnamon, or even chocolate. This can mask the bitterness while enhancing the overall taste experience.
- Start with Ceremonial Grade Matcha: If you’re new to matcha, opt for high-quality ceremonial grade matcha, which has a smoother, less bitter taste compared to lower-quality culinary grades.
Why Embrace Matcha’s Bitterness?
Although matcha’s bitterness may take some getting used to, it’s worth embracing for several reasons:
- Health Benefits: The bitterness is a sign of the high levels of catechins, which provide numerous health benefits, from boosting metabolism to supporting heart health.
- Cultural Tradition: The traditional Japanese tea ceremony revolves around matcha’s unique flavor, and many matcha enthusiasts enjoy the ritual and mindful experience of drinking this tea.
- Savor the Complexity: The bitterness of matcha is balanced by its natural sweetness and umami, offering a complex flavor profile that’s both invigorating and calming.
Bitter, Yet Beneficial
In conclusion, the bitterness of matcha comes from its natural antioxidants, amino acids, and catechins. While it can initially be an acquired taste, matcha’s health benefits and rich flavor make it worth exploring. By understanding how its flavor is affected by growing conditions, harvesting time, and preparation techniques, you can enjoy matcha in a way that suits your taste preferences.
Whether you’re drinking it in a traditional tea ceremony or enjoying a modern matcha latte, embrace its bitterness as part of its unique appeal, and don’t forget—matcha’s benefits go beyond its taste!
