5 common matcha mistakes and how to avoid them
Matcha may be a superfood, but it's also a bit of a diva. Treat it right, and you’ll get that smooth, vibrant green delight. Handle it wrong, and you’ll end up with bitterness, clumps, and disappointment. Here are 5 common matcha mistakes and how to avoid them.
1. WATER THAT’S TOO HOT
If your matcha tastes bitter, chances are your water is too hot. Boiling water (above 176°F / 80°C) burns the matcha, making it harsh and astringent. The sweet spot? 140°F - 176°F (60°C - 80°C). Let your water cool a bit before whisking, and if you’re making an iced latte, go straight in with cold water—no heat needed.
2. TOO MUCH OR TOO LITTLE MATCHA
Balance is everything. Start with 1 teaspoon (2g) of matcha per 6 oz (180ml) of water. Too much? You’ll get an overpowering, grassy kick. Too little? Weak and underwhelming. If you’re making a matcha latte, dial it up a bit for that bold, creamy blend. Want to cut the bitterness? A splash of vanilla, a touch of sweetness, or naturally sweet coconut milk works wonders.
3. USING THE WRONG MATCHA
Not all matcha is created equal. Ceremonial-grade matcha is smoother, naturally sweet, and best for sipping. Culinary-grade matcha is better for baking, smoothies, and recipes where it’s mixed with other ingredients. For lattes? Go for Irresistible+ and Irresistible, crafted for the perfect balance of boldness and creaminess. Ultra-premium matcha? Save that for straight sipping—milk will drown out its delicate flavors.
4. BAD MIXING = CLUMPS
Matcha doesn’t dissolve—it suspends. Stirring with a spoon? Nope. You’ll get clumps. The fix? Use a bamboo whisk for a smooth, frothy texture. No whisk? A milk frother or the bottle shake method (matcha + water + shake hard) will do the trick.
5. STORING IT WRONG
Light, air, and moisture are matcha’s enemies. If it turns dull green or tastes flat, it’s been exposed. Keep it airtight, away from heat and sunlight. Better yet, store it in the fridge and use it within two months of opening for peak freshness.
A little attention to detail makes all the difference. The right water, the right ratio, and the right whisking technique = matcha magic.