Matcha Mistakes You Should Be Avoiding

Matcha is loved for its smooth flavour, vibrant green colour, and powerful health benefits. But if your matcha tastes bitter, clumpy, or just not as good as you expected, you might be making a few simple mistakes. Here are five common matcha mistakes and how to avoid them.

1. Using boiling water

Matcha is delicate. If you pour boiling water directly over it, you’ll scorch the powder and end up with a bitter taste. The ideal water temperature is around 70–80°C. Let your kettle cool for a minute or two before whisking.

2. Skipping the sift

Matcha clumps easily, and if you skip sifting, you’ll see lumps floating in your cup. Always sift your matcha powder through a fine mesh before whisking to achieve a smooth, frothy finish.

3. Using too much or too little powder

The right ratio makes all the difference. A standard serving is 1–2 grams (about ½ to 1 teaspoon) of matcha with 60–80ml of water. Too much powder can taste overpowering, while too little will taste watery.

4. Whisking the wrong way

Stirring matcha like coffee won’t work. Whisk it in a zig-zag motion (M or W shape) using a bamboo whisk or a small electric frother to create the signature froth.

5. Choosing low-quality matcha

Not all matcha is the same. Low-grade powders often taste bitter and appear dull. For a vibrant green colour and naturally sweet flavour, choose premium ceremonial-grade matcha. At Matcha Society, we source high-quality matcha that’s perfect for your daily rituals.

Avoiding these mistakes will help you unlock the true flavour and benefits of matcha. Ready to taste the difference? Explore Matcha Society’s range of premium matcha today.