If you’ve ever made a cup of matcha and found it overly bitter, you’re not alone. While matcha is meant to have a rich, umami flavour with natural sweetness, a few factors can turn your cup unpleasant. Here are the main reasons why your matcha may taste bitter and how to fix it.
1. The Quality of Matcha
Not all matcha is created equal. Ceremonial grade matcha, made from the youngest shade-grown tea leaves, has a smooth, slightly sweet taste. Culinary grade matcha is more robust and can be bitter if prepared as a straight tea. Always check the quality—bright green colour, fine texture, and a fresh grassy aroma are signs of good matcha.
2. Water Temperature
Using water that’s too hot is one of the most common mistakes. Boiling water burns the delicate tea powder, bringing out bitterness. The ideal temperature is 75–80°C (170–180°F). If you don’t have a thermometer, let boiling water cool for 2–3 minutes before whisking in your matcha.
3. Matcha-to-Water Ratio
Too much matcha powder for too little water can make your tea overpowering and bitter. A good starting point is 1–2 grams of matcha for 60–80ml of water. Adjust the ratio to suit your taste.
4. Whisking Technique
Poor mixing can leave clumps of matcha that taste harsh. Use a bamboo whisk (chasen) to create a frothy, smooth consistency. If you don’t have one, sift the powder before adding water to reduce lumps.
The Bottom Line
Bitter matcha is often the result of quality or preparation issues. By choosing a high-grade powder, lowering water temperature, and mastering the whisk, you’ll enjoy a balanced, flavourful cup every time.