What does ‘umami’ in matcha actually taste like to you?
I’m still trying to properly understand what people mean when they describe a matcha as “umami-forward.”
One thing I’ve personally started noticing is that as I try higher quality or more premium matchas, the bitterness and astringency tend to reduce significantly while the overall taste feels smoother, rounder, and more mellow. For me the biggest noticeable difference with increasing price has been the reduction in bitterness.
So now I’m curious — is that smooth, mellow, less bitter profile what people describe as umami? Or is umami a completely separate tasting note/feeling altogether?
Would love to know how others experience or identify umami in matcha, and if there was a particular matcha or cultivar that made it finally “click” for you.