matcha sensory grading
process / process-matcha-sensory-grading
抹茶の審査
Matcha sensory grading is a sensory judging practice that rates matcha quality relatively on 5 attributes: color and luster, particle size, foaming, foam color, and taste. The standard procedure adds 100 mL boiling water to 2 g of sample tea and whisks for 20 seconds; the best among the presented samples receives full marks.
On this page (4 sections)
Reading the bitterness
The matcha judging procedure of the Kyoto Prefectural Tea Research Institute looks at color and luster and particle size for appearance, and foaming, foam color, and taste for inner quality. The evaluation is a relative one, in which the best among the presented samples receives full marks. Because this describes the practice of a single institution, it cannot be extended as is to every judging system nationwide.
In the judging procedure, the sample tea is measured into a matcha judging bowl, boiling water is poured in, and it is whisked with a chasen to raise foam. After the foam is arranged, foaming, foam color, and taste are judged, with taste evaluated by scooping with a spoon. The source does not record the number of panelists or their training method.
Sources for this overview
抹茶の審査について (Sensory Evaluation of Matcha)
Checked for this overview: Matched color and luster, particle size, foaming, foam color, and taste, the relative evaluation, and the limitation that this is Kyoto Prefecture's practice. / Matched the boiling water, foaming by whisking with a chasen, how the foam is arranged, and the taste evaluation procedure.
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: Matcha judging practice at the Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center Tea Research Institute (former name).
Note: The figures are relative scores for qualitative attributes—color and luster, particle size, foaming, foam color, and taste—not 『％』 (in translation: "percent") or 『濃度』 (in translation: "concentration"). They are a different measure from a matcha product's 『濃さ』 (in translation: "strength") label, a marketing expression.
Show data
process-matcha-sensory-grading —comprises→ "5 attributes in total: 2 for appearance (color and luster, particle size) and 3 for inner quality (foaming, foam color, taste). Each receives 10 points out of 50 total, or 20 points out of 100 total. The best among the presented samples receives full marks in this relative evaluation."Scope: The matcha judging procedure of the Kyoto Prefectural Tea Research Institute.
Note: The source notes the need to keep operating conditions such as whisking speed and chasen shape consistent across samples; the procedure is used for relative comparison, not as a single absolute value.
Show data
process-matcha-sensory-grading —is_documented_using→ "Measure 2 g of sample tea into a matcha judging bowl, add 100 mL boiling water, whisk with a chasen for 20 seconds, arrange the resulting foam, then judge 『泡立ち』 (in translation: "foaming"), 『泡色』 (in translation: "foam color"), and 『滋味』 (in translation: "taste"). Taste is evaluated by stirring and scooping with a spoon."