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Sample evaluationHow to evaluate matcha samples before a bulk order
A controlled sample test helps importers compare matcha on the factors that affect customer acceptance and cost in use.
Label each sample, use one fixed recipe, score dry and prepared appearance, aroma, flavour, texture and aftertaste, record the dose and cost per serving, then retain the results with the product code and batch reference.
Prepare a fair test
- Assign each sample a code so the tasting is less influenced by supplier or price.
- Use the same powder weight, liquid volume, temperature, mixing time and equipment.
- Test first in a simple preparation, then in the commercial recipe.
- Use the same cup, lighting and evaluation order.
Suggested scorecard
| Colour | Dry powder and prepared drink; record the lighting used. |
|---|---|
| Aroma | Intensity, freshness and unwanted notes. |
| Flavour | Tea character, bitterness, astringency and balance in the final recipe. |
| Texture | Mouthfeel, particle perception, foam and sediment. |
| Dosage | Grams needed to reach the target result. |
| Cost in use | Price per kg ÷ 1,000 × grams per serving. |
| Traceability | Product code, sample batch or lot, date received and supplier. |
Set the pass criteria before choosing
Decide which factors are essential and which are preferences. A café beverage may prioritise flavour through milk; a bakery product may prioritise performance after processing. The lowest price per kilogram may not deliver the lowest cost or the required customer experience.
Connect the sample to the order
Ask the supplier to identify the sample and state which specification will apply to the commercial order. Put the product code, packing, remaining shelf life and required documents in the quotation or purchase agreement.
Read the matcha grade guide or request samples from H2 Green.