Umami

Umami is recognized as the fifth basic taste, alongside sweetness, sourness, saltiness, and bitterness. It is a savory, mellow richness most commonly associated with compounds like glutamic acid (found in kombu) and L-theanine (abundant in high-grade tea leaves such as matcha and gyokuro).

In Japanese green tea, umami plays a key role in flavor depth and is especially prominent in first flush teas like ichibancha and premium matcha. Unlike sweetness, umami adds a rounded, lingering richness that elevates the overall tea experience.

Properly cultivated and shaded tea leaves tend to develop stronger umami. This taste is not only valued in traditional tea drinking but also enhances the flavor of culinary applications such as desserts and savory dishes made with matcha.