Why every matcha harvest tastes (slightly) different

Matcha is an agricultural product, not an industrial drink – which is why every harvest tastes slightly different. Sun, rain, temperatures during shading, soil composition and the grower's hand all write themselves into the leaf. In the wine world this is called vintage, and nobody dreams of hiding it. In the matcha world, it's mostly kept quiet. We build on it.

What changes the taste between harvests

• Weather before harvest: a cooler spring slows growth and amplifies sweetness and umami; a hot season pushes more tannins into the leaf.
• Terroir: the region's soil and microclimate. Uji near Kyoto – where our matcha comes from – is famous for misty slopes that shade the bushes naturally, even before the nets go up.
• The shading itself: the length and density of shading determines L-theanine and chlorophyll content – meaning sweetness and colour.
• Picking moment: first flush (the first spring harvest) gives the most delicate leaves; a shift of just a few days changes the profile.

Why big brands always taste the same

Industrial players blend leaves from different farms, regions and often different vintages into one "consistent" blend. Sounds like a benefit – but consistency is achieved by averaging: exceptional batches dissolve into mediocre ones. And since a blend needs reserves, part of the mix is often older than you'd expect.

How we work with it

Matcha Latcha sells in editions tied to a specific harvest: every batch comes from a single harvest in Uji, and we grind a small lot sized to our membership. One batch, one vintage, no mixing with older powder. Which is why:

1. We publish a sensory profile with every edition – umami, sweetness, creaminess, bitterness. The next batch may score slightly differently, and that's how it should be.
2. The price is clear upfront – €39 per tin, less for multiple tins, as we broke down in our price guide.
3. When a harvest runs out, we wait for the next one – we never blend it with older powder from a big warehouse.

Is harvest variation a downside?

The opposite – it's proof you're drinking a real leaf from a specific place and time. The difference between harvests from the same farm is subtle: the core character (sweetness, umami, creaminess) stays, the nuance shifts. If someone guarantees their matcha has tasted perfectly identical for ten years, they're guaranteeing you a blend – and probably a warehouse too.

Frequently asked questions

Will the next batch taste different?

Subtly, yes – and with every batch we publish the current sensory profile, so you'll know exactly what to expect. The core character of our Uji matcha stays.

What is first flush?

The first spring harvest – the youngest leaves with the highest L-theanine content. It's used for ceremonial grade; later harvests go into culinary quality.

How do I know which harvest my matcha is from?

With most brands, you don't – the harvest is never stated. We tie every edition to a specific harvest and say openly which one it comes from – it's our entire model.