Info on Matcha – part 3
A powdered version of Sencha will only produce “konancha”.
The domination of the flavor of Matcha is from the amino acids. The higher grade is very sweet, but the counterpart more granule or coarse have a deeper flavor and are harvested later.
Not using the right equipment while grinding down the leaves to create Matcha can effect the quality and may scar the leaves and change the taste.
A simple problem with oxygen and Matcha can change the colour and will give Matcha an odd smell. Oxidation can greatly affect the grading process.