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Why Does My Matcha Taste Bitter? 5 Common Mistakes

Why Does My Matcha Taste Bitter? 5 Common Mistakes

Matcha should taste smooth, creamy, and naturally sweet. If your matcha tastes bitter or harsh, you're not alone—most people run into this issue when learning how to prepare matcha at home. Below are the five most common reasons why matcha becomes bitter, and how to fix each one.

1. You’re Using Low-Quality Matcha

Quality plays a major role in the flavour of matcha. Lower-grade matcha often tastes more bitter, more astringent, and less creamy. It may also appear dull yellow-green rather than vibrant green.

High-quality matcha is shade-grown, stone-ground, and made from young tea leaves, resulting in a naturally sweeter, smoother flavour. If your matcha tastes harsh even when prepared correctly, the issue may be the powder itself.

Consider upgrading to a premium option such as Shizuoka Premium Matcha, which offers a vibrant colour and smooth flavour ideal for both lattes and traditional whisked matcha.

2. Your Water Is Too Hot

Using water that is too hot is the most common cause of bitter matcha. High temperatures “burn” the delicate powder and create a harsh taste.

Ideal water temperature: 70–80°C (158–176°F)

If you don’t have a thermometer, let boiled water cool for at least 3–5 minutes before preparing your matcha.

3. You’re Using Too Much Matcha Powder

Using more matcha than needed can lead to an overly strong, bitter, or chalky flavour. Start with smaller measurements and adjust to your preference.

  • Traditional bowl (usucha): 1–2 g (½–1 tsp)
  • Iced matcha latte: 2 g (1 tsp)
  • Stronger latte: 3 g (1½ tsp)

If your matcha is naturally strong or bitter, a smoother option such as Shizuoka Premium Matcha may provide a better balance.

4. The Matcha Isn’t Properly Whisked

Poor whisking can leave clumps or concentrated pockets of powder, which taste noticeably bitter. Proper whisking aerates the matcha and produces a smooth, even flavour.

How to whisk matcha correctly

  1. Sift 1–2 g of matcha into a bowl to break up clumps.
  2. Add a small amount of warm water and mix into a paste.
  3. Add the remaining water.
  4. Whisk in a fast, zig-zag (“W”) motion until a fine foam forms on top.

A bamboo whisk works best, but a handheld milk frother can also create a smooth finish.

5. The Matcha Is Not Stored Properly

Exposure to light, heat, and air oxidizes matcha, causing bitterness and a flat or stale flavour. Even the best matcha can deteriorate quickly if stored incorrectly.

How to store matcha correctly

  • Keep it in an airtight container.
  • Store in a cool, dark cupboard away from sunlight.
  • Refrigerate after opening (with an airtight seal).

How to Make Matcha Taste Better Instantly

Here are simple adjustments that immediately improve both flavour and texture:

  • Use high-quality, vibrant green matcha such as Shizuoka Premium Matcha.
  • Whisk thoroughly to incorporate air.
  • Use cooler water for a sweeter profile.
  • Add milk or sweetener if you're transitioning from lattes to traditional matcha.

Final Thoughts

If your matcha tastes bitter, it’s usually due to water temperature, powder quality, or preparation technique. With a few easy adjustments, you can transform your matcha into a smooth, flavourful drink.

For naturally sweet, non-bitter results, consider using a premium powder like Shizuoka Premium Matcha, and enjoy café-quality matcha at home.