Compare Matcha
Choose the matchas you want to compare. Explore origin, cultivar, taste profile, application, and flavour intensity side by side.
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| Origin | Shizuoka, Japan | Yame, Japan | Mie, Japan | Shizuoka, Japan | Mie, Japan | Shizuoka, Japan | Mie, Japan |
| Tea Cultivar | Yabukita + Okumidori | Okumidori + Tsuyuhikari | Samidori | Yabukita + Samidori | Yabukita | Yabukita + Samidori | Yabukita |
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| Application | Usucha / thin tea, hot & iced latte, medium or low temperature baked dessert, ice cream | Usucha / thin tea, hot & iced latte, medium or low temperature baked dessert, ice cream | Thin tea / usucha, hot & iced latte, iced blended, pastries & cakes | Hot & iced latte, iced blended, pastries & cakes | Hot & iced latte, iced blended, pastries & cakes | Hot & iced latte, iced blended, pastries & cakes | Hot & iced latte, iced blended, pastries & cakes |
Quick guide: Choose Getsu or Ryu for Davon’s premium flagship matcha experience — ideal for refined menus, matcha-focused concepts, and customers seeking a higher-end profile. For business and everyday café use, Tenzo, No.5, and Midori are practical choices for daily operations and consistent menu performance. Choose No.3 for a slightly more premium café matcha, while No.4 offers a smooth, balanced profile with gentle grain-like sweetness.