Astringency

Astringency is the tightening or drying sensation felt on the tongue and inside the mouth when drinking matcha. It is not the same as bitterness; it is closer to a tactile impression than a taste by itself. Its impression changes depending on the balance of concentration, aroma, aftertaste, and umami.

Astringency vs. bitterness

Bitterness is a taste perceived mainly on the tongue, and when strong it can feel sharp or lingering. Astringency, by contrast, is the puckering or drying feeling inside the mouth. In matcha, the two can appear together, so a cup described simply as “bitter” may partly be showing astringency. When enough umami is present, astringency can feel softer and help give the tea structure.

Astringency is related to compounds such as catechins in tea leaves. It can be influenced by growing conditions, harvest timing, shading, and by later handling such as drying, refining, milling, and storage. If powder is coarse or uneven, a rough mouthfeel may make astringency seem more pronounced.

How preparation changes astringency

Even with the same matcha, astringency and bitterness can stand out when the water is too hot, the bowl is too concentrated, clumps remain, or the prepared tea sits for too long. Sifting the powder and whisking promptly with slightly cooler water can help create a smoother impression. For related preparation notes, see why matcha can taste bitter.

In koicha, strong astringency may feel heavy, while a small amount can define the flavor. In lattes and sweets, sweetness and dairy can soften the perception of astringency, so the best balance depends on how the matcha is used. ICHIZEN matcha is Kyoto Uji matcha selected and refined by Wakimoto Jokoen, and machine-milled into an ultra-fine, uniform powder.