Unit
Matcha Sensory & Quality Decisions
Build practical judgement when assessing matcha quality through sensory cues, preparation, and service decisions.
What you'll learn
Quality diagnosis
- Explain preparation factors affecting observable matcha quality
- Diagnose matcha quality symptoms from digital evidence
- Select a water-temperature adjustment within Matcha Program guidance
Controlled testing and terminology
- Design and interpret a controlled matcha ratio test
- Use matcha terminology without inferring quality from labels
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Matcha Barista: Service & Consistency
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Make confident matcha menu and commercial decisions that balance quality, clarity, guest experience, and service.