I Don’t Know Where to Get Authentic Matcha — Zürich’s 5 Senses of Matcha Tasting

Why Zürich Struggles to Find Authentic Matcha

If you’ve searched “where to buy real matcha in Zürich” and ended up disappointed, you’re not alone.

Most cafés serve culinary-grade powder intended for baking, not drinking. It’s cheaper, oxidized, and often sourced outside Japan.

The result? Bitter matcha lattes that misrepresent what matcha truly is.

What Makes Matcha Authentic?

Authentic matcha isn’t defined by fancy packaging or the word “ceremonial.”
It’s a precise combination of cultivar, harvest timing, and production transparency.

1. Cultivar — The DNA of Matcha

Each tea cultivar has its own flavor, aroma, and character. Think of it like grape varieties in wine — unique terroir, unique emotion.

• Yabukita (やぶきた): Balanced umami at the center with a refreshing bitterness that frames it. Mid-palate carries steamed spinach, light edamame, and a hint of bamboo sweetness.

• Okumidori (おくみどり): Calm, rounded sweetness with gentle umami — neither sharp nor heavy, simply composed and harmonious. The flavor deepens with each sip, revealing a soft warmth on the palate.

• Samidori (さみどり): Gentle yet rich umami with minimal astringency. The sweetness blooms early and finishes cleanly, leaving a soft lingering aftertaste that feels effortless.

Learn more about how cultivars shape matcha flavor in our guide →

👉 Understanding Matcha Cultivars: Yabukita, Okumidori, and Samidori

2. Harvest & Production Date — Freshness Defines Quality

True matcha must list harvest season (first flush or ichibancha) and production date.The first flush contains the highest amino acids (L-theanine), producing natural sweetness and umami. Old matcha turns yellow, loses aroma, and becomes bitter.

3. Storage & Grinding — Protecting the Leaf’s Soul

Authentic matcha is stone-ground slowly and stored cold (under 5 °C).
At KTeashop Zürich, every cultivar is kept in temperature-controlled storage until tasting. 

Why “Ceremonial Grade” Is Just a Label

In Japan, there’s no official “ceremonial grade” certification.The term is a Western marketing invention. Instead of chasing that word, look for real indicators of authenticity:

• Cultivar clearly listed

• Harvest or production date shown

• Region and farmer named

• tencha aging-time or vacuum-sealed
  

If a tin doesn’t share this data, it’s not authentic matcha — it’s storytelling without substance.

The 5 Senses of Matcha — A Zürich Experience

At KTeashop Zürich, we believe the best way to learn authenticity is not by reading labels, but by feeling it through your senses.

What Is the Five Senses of Matcha Tasting?

A one-hour guided masterclass by Shane Kim, Certified Tea Sommelier & Master.

You’ll experience five distinct matcha cultivars and learn how to evaluate authenticity through sight, smell, sound, touch, and taste.

What You’ll Learn in One Hour

• How to identify real matcha by cultivar, harvest, and color

• Taste 5 different Matcha from other countries and cultivars
    

• How to spot marketing gimmicks on “ceremonial” labels

• what is the right water temperature and secret behind the water 

• How to store matcha for maximum freshness

• How to create your own 5-minute daily tea ritual

Experience Details

Event: The Five Senses of Matcha — Zürich Masterclass

Duration: 1 hour

Group size: 4 guests per session

Location: Vulkanstrasse 110C, Zürich

Price: CHF 70 per person

Booking: kteashop.ch/matcha