I noticed a briny, ocean-like, or even fishy scent in my matcha. Is this normal?

If you’re a longtime Ippodo matcha fan experiencing something different in your favorite blend, please read: “I am a regular Ippodo drinker, and I noticed a difference in my tea. Why?”

If you’re new to Ippodo matcha or high quality matcha in general, what you are experiencing might be umami, a savory, broth-like taste that’s a hallmark of our blends. For some, it may be an acquired taste.

Umami comes from amino acids that occur naturally in the tea leaf and are prominent in high quality green teas. It can also be found in other foods like tomatoes, cheese, and dashi: broth made from kelp and bonito.

Matcha produces plentiful amino acids because they are grown carefully in the shade in well-fertilized soil. (The same is true for gyokuro, the green tea that is grown in these same shaded fields.) The particular fragrance of umami from shade grown trees is certainly ocean-like, and mossy, misty, and soothing.

Even with this explanation, the character of our matcha may not be your favorite. Please write to us with your feedback, and we will be glad to assist you to find the taste right for you.