Protocol A — Trace & Identity
Start with intended use (latte / pastry / straight / retail). Everything else follows.
A1. What is the tea base?
Ask
- Is this matcha made from tencha?
- Is the tea cultivar information available?
- Is harvest season or harvest window known?
Verify
- Product label information
- Invoice or delivery note
- Barcode / item code (when available)
- Supplier consistency over time
- Spec sheet or COA (when available)
Record
- Product name + supplier name
- receiving date
- Storage start date
A2. Shade conditions (when known)
Shade is not just tradition—it is chemistry and taste structure.
Ask
- Was the tea shaded? For how long (approx.)?
- What shading method was used (when known)?
Verify
- A simple statement from the producer or supplier
- Consistency of taste profile across lots
Record
- Any disclosed shade period or method
- Notes on sweetness, umami, bitterness, astringency
A3. Grinding & freshness
Both stone mills and machines are used in real production.
They may produce different particle shapes and mouthfeel.
What matters is choosing the method that fits the intended use.
Ask
- Grinding method (stone-milled or machine)
- Grinding date or “best by” basis
Verify
- Label information, invoice, or lot-level information
- Repeatable sensory observation (see Protocol B)
Record
- Opened date
- Oxidation notes over time (Week 1 vs Week 3, etc.)