Astringency has a place in matcha

I used to think that good matcha should have no astringency at all. But the more matcha I tasted, the more that idea began to shift.

I started to feel that astringency, or shibumi, could play an important part in a tea.

Astringency is the slightly drying feeling we notice in the mouth. In matcha, it is linked mainly to polyphenols, including catechins. These naturally occurring compounds interact with proteins in our saliva, making the mouth feel less slippery.

Almost all tea leaves contain these compounds. The amount and the character of the astringency vary from tea to tea.

Following the taste through a sip

As I paid closer attention, I found that interesting teas rarely rely on umami alone. There is often a sequence: umami and sweetness, a touch of bitterness and astringency, then a gentle sweetness, smoothness, or lingering aroma.

A tea with very little astringency may feel soft and easy to drink, but it can also feel short or flat. Too much can feel harsh, dry, or overpowering.

For me, the useful question is how well that astringency sits with the other parts of the tea.

From the field to the bowl

Growing and preparation both influence the balance. Shading can increase amino acids while reducing catechins, helping create a softer profile.

When we prepare matcha, the water temperature, extraction time, and amount of powder relative to water can all change how much astringency we perceive.

These days, I pay attention to where the dryness appears, how long it stays, and whether it gives the tea more depth and continuity.

Sometimes, that subtle touch of astringency is part of what lets a flavour stay with us a little longer.