Matcha Sample Scorecard: Criteria You Can Copy

A matcha scorecard is only useful if every taster reads the scale the same way. Score each coded sample on four blocks (dry powder, straight, in milk and workflow) using a 1–5 scale with written descriptors, and fill it in before anyone discusses the cups. Copy the table below into a document or spreadsheet. It is designed to go with the step-by-step sample testing protocol, which covers preparation and controls.

How to use the scorecard

• One sheet per taster. Collect sheets before discussion.
• Code the cups (A, B, C). The person preparing the cups does not score.
• Score what you observe, not what you expect. If a criterion does not apply to your decision (for example, straight tasting for a latte-only menu), mark it "n/a" rather than guessing.
• Write one note per score below 3. A low score without a reason cannot be acted on.

The 1–5 scale

Use these general definitions for every criterion, plus the specific descriptors in the scorecard.

Score	Meaning
1	Unacceptable: a clear fault you would not serve
2	Weak: noticeable problem, would need a recipe change
3	Acceptable: does the job, nothing stands out
4	Good: clearly meets what you want
5	Excellent: best in the set, and you would choose it for this reason

Copy-ready scorecard

Taster: __ Date: __ Recipe used (dose, water, milk, cup): __

Block	Criterion	What a 1 looks like	What a 5 looks like	A	B	C
Dry powder	Colour (side by side)	Dull, yellowish or brownish next to the others	Brightest, most vivid green in the set
Dry powder	Texture	Gritty, coarse or hard clumps that do not break	Fine and soft, clumps break under light pressure
Dry powder	Aroma	Flat, stale or off smell	Fresh, clear vegetal or sweet aroma
Straight	Bitterness	Harsh, dominant bitterness	Little or no bitterness; balanced
Straight	Astringency	Strongly drying, rough on the tongue	Smooth, little drying
Straight	Savoury depth and sweetness	Thin, watery, no depth	Full, rounded, savoury-sweet
Straight	Finish	Short or unpleasant aftertaste	Clean, pleasant, lingering
In milk	Matcha flavour through milk	Tastes mainly of milk	Clear matcha flavour throughout the drink
In milk	Balance with milk	Bitter or grassy edge stands out	Integrated, no harsh edge
In milk	Colour in cup after 5 min	Grey or dull green	Still clearly green
In milk	Mouthfeel and last sip	Grit or sediment in the last sip	Smooth to the last sip
Workflow	Mixes without lumps	Lumps remain after normal mixing	Smooth paste in normal mixing time
Workflow	Repeatability	Cups vary noticeably at the same dose	Consistent cup to cup
Workflow	Sieving and handling	Clogs sieve, static, messy	Passes the sieve easily, clean to handle
	Block totals and notes

Notes on any score below 3:

• A: __
• B: __
• C: __

Overall preference (rank 1st, 2nd, 3rd): A __ B __ C __

Optional weighting

Raw totals treat every line equally. If your decision is mainly about lattes, weight the blocks. The weights below are examples to adjust to your menu; they should add up to 100.

Block	Lines	Example weight: latte menu	Example weight: pure serve
Dry powder	3	10	15
Straight	4	15	55
In milk	4	55	0
Workflow	3	20	30

To apply weights fairly when blocks have different numbers of lines, use the block average:

Weighted score = Σ (block average × block weight)

Example: a sample averaging 4.0 in dry powder, 3.5 straight, 4.25 in milk and 4.0 in workflow, with the latte weights:

(4.0 × 10) + (3.5 × 15) + (4.25 × 55) + (4.0 × 20) = 40 + 52.5 + 233.75 + 80 = 406.25 out of a maximum of 500.

These scores are an illustration of the arithmetic, not results for any product.

Reading the results

• Average across tasters, then compare samples. With two to four tasters, look at each sheet as well as the average; one strong objection can matter more than a small average gap.
• Check the knock-outs first. Any 1 on a criterion you care about (grit, colour in milk) should normally rule a sample out, whatever its total.
• Compare against your criteria. Scores rank samples; acceptance criteria decide whether you order. Setting acceptance criteria for a 1 kg order shows how to fix thresholds such as "no score below 3 in milk" before you taste.

If tasters use different words for the same thing, align on vocabulary before the next session. Umami, astringency and sweetness gives shared terms.

Tips for cleaner scores

• Taste in the same order on every sheet, but rotate the cup order between tasters if you can.
• Rinse with water between cups.
• Plan the grams for every scored cup before you open a sample; how many test drinks a 10 g sample makes shows how to keep a reserve for a retest.
• Score the latte twice, at about two minutes and at five minutes, if colour or settling matters to you; note both.
• Keep completed sheets with the date and recipe. They become your reference for checking later deliveries.

Next step

Print the scorecard, then order the Ceremonial Barista Matcha sample and the Ceremonial Matcha sample (€4.95 each excl. VAT at the time of writing; check the product page for the current price) to score them side by side with your current matcha.