Science of Umami
Shading tea plants before harvest increases chlorophyll and amino acids. The result? A naturally rich, savory sweetness unique to high-quality matcha.
What is Umami in Matcha?
Umami is known as the fifth taste — beyond sweet, sour, salty, and bitter. In matcha, it’s what makes each sip smooth, savory, and deeply satisfying. Discover why umami is the secret to premium matcha.
Why Umami Matters
Umami comes from natural amino acids like L-theanine present in shade-grown tea leaves. This taste creates the velvet-smooth depth that defines ceremonial matcha — far from the bitterness of lower grades.
Experience in the Cup
When whisked, umami balances the gentle caffeine lift with calm focus — creating a taste both indulgent and meditative.
Quick Facts
70%
of matcha’s taste is shaped by umami compounds.
3 Weeks
of shading boosts amino acid levels for deep umami.
Zero Additives
True umami comes from the leaf itself, never sugar.
Finding Umami in Matcha
To enjoy the richest umami, choose ceremonial grade matcha. It’s crafted from the youngest, first-flush leaves — packed with amino acids for smoothness. Daily grade still carries umami, but with a bolder, more robust profile.