Protocol B — Quality Observations (Quiet measurements)
Not a score. A shared memo your team can repeat.
This protocol avoids “good/bad” judgments.
Instead, it offers a set of repeatable observations that teams can share.
B1. Color (not as a score)
Color is a signal, not a guarantee.
Observe
- Does the color shift quickly after opening?
- Is there dullness or browning at the edges?
Record
- Date opened
- Visible shift after 24–72 hours (yes/no)
- Storage conditions (sealed / refrigerated / frozen)
B2. Aroma
Aroma changes reveal oxidation and handling issues.
Observe
- fresh green leaf note / sweet green aroma / nutty notes / nori-like aroma / sea breeze
- Does aroma fade rapidly after opening?
Record
- “Day 1 aroma” vs “Day 7 aroma”
- Any off-notes (cardboard, oiliness, staleness)
B3. Dispersion (mixing behavior)
Dispersion affects mouthfeel and bitterness perception.
Observe
- Does it clump excessively?
- Does it dissolve evenly in water?
- Does a fine foam form naturally?
Record
- Water temperature range used
- Tool used (whisk / frother / shaker)
- Visible clumping (low / medium / high)
B4. Texture (mouthfeel)
Texture is where matcha becomes unmistakably physical.
Observe
- Silky / powdery / gritty
- Clean finish vs lingering roughness
Record
- Serving style (thin / latte / culinary application)
- Notes from multiple staff members (not one opinion)