Five Common Matcha Preparation Mistakes (and How to Avoid Them)
Matcha is a delicate ingredient. Leave it exposed to light and air for too long, and it slowly loses its freshness. Use water that’s too hot, and bitterness takes over. Try mixing it casually with a spoon, and you’ll likely end up with clumps.
The good news is that making good matcha doesn’t have to be complicated. In our experience, most disappointing cups of matcha can be traced back to just a few common issues. Once you understand them, they’re easy to fix.
If you’re new to matcha—or if your matcha hasn’t been tasting quite right—these tips will help you get more out of every cup.
1. Using Water That’s Too Hot
If your matcha tastes harsh or overly bitter, water temperature is often the reason.
High-quality matcha should taste smooth, with gentle bitterness that opens into umami. While many people are used to brewing tea with boiling water, this is exactly what you want to avoid with matcha. Water hotter than 176°F / 80°C can scorch the powder and bring out unpleasant bitterness.
As a general guideline, 176°F (80°C) works well for most matcha. Some blends shine at even lower temperatures. For example, we find that certain delicate matcha taste best around 140°F (60°C), though they still perform well at 176°F.
If you don’t have a temperature-controlled kettle, simply bring water to a boil and let it cool for about five minutes. In Japan, this is traditionally done using a vessel called a yuzamashi, designed to cool water quickly. A regular bowl works just as well at home.
There’s no lower temperature limit. Cold brew matcha works beautifully, and for iced matcha lattes, room-temperature or cold water is often preferable.
2. Using Too Much (or Too Little) Matcha
Matcha is made from the entire tea leaf, which means a little goes a long way.
One teaspoon (about 2 grams) is already a generous amount. Mixed into less than 6 oz / 180 ml of water, it can taste quite strong—especially for beginners.
If you’re preparing traditional styles like usucha or koicha, it’s best to follow established ratios. But if you’re just starting out, there’s no need to rush into concentrated preparations. You can always dilute more at first and gradually increase strength as your palate adjusts.
If usucha still feels too thick, consider lighter matcha teas designed for daily drinking. These tend to be more refreshing and approachable, especially when enjoyed cold.
Adding milk or a small amount of sweetener is also perfectly fine. Start gently, learn how matcha behaves, and adjust as you go.
3. Using the Wrong Kind of Matcha
Choosing the right matcha depends on how you plan to use it.
For drinking straight as tea, look for matcha labeled for ceremonial use. These are typically smoother and less bitter. Matcha sold as culinary grade is usually intended for baking or cooking, where its stronger bitterness is balanced by other ingredients.
For lattes, an entry-level ceremonial matcha often works best. It’s mild enough to drink, but still affordable and versatile. Using overly bitter matcha usually leads to adding more sugar or milk than necessary.
Beyond labels, pay attention to where the matcha comes from, when it was harvested, and how it was produced. Matcha made in Japan, especially from reputable producers, is generally a good starting point.
If you’re unsure, start with a versatile blend that works across different preparations. This gives you room to experiment without committing to something overly specific.
4. Mixing Matcha the Wrong Way
Matcha doesn’t dissolve in water—it suspends. That’s why proper mixing matters.
A bamboo whisk remains the most reliable way to evenly disperse matcha and create a smooth texture, especially for traditional preparations. It’s been used for centuries for a reason.
If you don’t have one, there are good alternatives. An electric frother works well, and the bottle-shake method is surprisingly effective when you’re short on time. Simply avoid forks or spoons—they tend to create clumps rather than remove them.
If you frequently make matcha in tall glasses, a longer-handled whisk can make mixing much easier.
5. Storing Matcha Improperly
Once opened, matcha is best stored in the refrigerator. This helps slow oxidation and preserve flavor.
While matcha can stay fresh for several months when refrigerated, we prefer to finish opened matcha within two months. If you keep multiple tins open at once, a simple habit helps: write the opening date on each container.
Proper storage makes a noticeable difference in taste over time.
