Question about ensuring batch-to-batch consistency for matcha powder in professional baking

A pastry chef for a growing brand faces challenges maintaining consistent matcha flavor and color in baked goods. They currently rely on subjective sensory tests for quality assurance, checking visual appearance, texture, and taste. Variations in matcha batches from their supplier, One with Tea, impact the final product despite being acceptable for tea. The chef seeks to move beyond subjective assessments to data-driven specifications for matcha quality. They aim to quantify color vibrancy and powder fineness without a full lab setup. The goal is to ensure each batch of matcha received is identical to maintain product consistency. Advice is needed on how to professionalize the matcha quality control process. The chef desires a spec sheet for their supplier based on quantifiable metrics. They want to create more objective measures for matcha assessment. This will help them maintain the quality of their signature product.