Let’s just say it properly — most matcha you find in Europe isn’t great.
It’s either too bitter, too flat, or clearly meant to be drowned in milk and sugar.
That’s not because matcha is supposed to taste like that. It’s because you’re getting lower-grade powder and nobody tells you the difference.
Good matcha is softer. Slightly sweet. Almost creamy on its own.
The ones we carry — like Kan-no-shiro, Wakaki-shiro, Shoin-no-mukashi — are the kind you can drink straight without trying to fix it.
And if you’ve only had matcha lattes before, this is where it clicks.
The difference mostly comes down to the leaves:
- younger leaves → smoother taste
- shaded growth → more depth, less bitterness
Simple, but it changes everything.
You don’t need to overcomplicate it either:
Just don’t use boiling water. Whisk it properly. Drink it fresh.
That’s it.
Once you try good matcha, you’ll immediately know why the other ones never worked.