Common Matcha Mistakes Beginners Make and How to Avoid Them
- swifttawsil
- 7 days ago
- 2 min read
Matcha has gained global popularity for its taste, versatility, and health benefits. However, many beginners struggle with their first few cups and often assume the issue lies with the matcha itself. In reality, improper preparation, incorrect ratios, or low-quality ingredients are usually to blame.
Why Does Matcha Taste Bitter?
Using Water That Is Too Hot
One of the most frequent complaints is bitterness.
Why it happens: Matcha is made from finely ground green tea leaves. When exposed to boiling water, its delicate compounds break down, releasing excessive bitterness — even in ceremonial grade matcha.
How to avoid it:
Ideal water temperature: 70–80°C (160–175°F)
Let boiled water cool for 2–3 minutes before use
High-quality green matcha should taste smooth, mildly sweet, and vegetal — not harsh
Why Matcha Doesn’t Froth?
Incorrect Whisking Technique or Tools
Froth is not just visual appeal; it improves mouthfeel and flavor distribution.
Common mistake: Using a spoon, fork, or circular whisking motion.
Correct method:
Use a matcha whisk (chasen)
Whisk in a quick “W” or “M” motion
Use 1–2 grams of matcha tea powder with 60–80 ml water
Without proper aeration, matcha feels flat and heavy on the palate.
Why Does Matcha Taste Like Milk?
Overpowering the Matcha Blend
Matcha lattes are popular, but excessive milk can mask matcha’s natural flavor.
Why it happens: Beginners often add too much milk to compensate for bitterness caused by poor preparation.
How to fix it:
Prepare matcha with water first
Add milk gradually, maintaining a balanced ratio
For best results, use ceremonial matcha even in lattes
This ensures you still receive the benefits of drinking matcha while enjoying a smoother texture.
How Do You Prepare Matcha Without Lumps?
Skipping the Sifting Step
Lumpy matcha is a texture issue that directly affects taste.
Why it happens: Matcha powder is extremely fine and absorbs moisture easily.
Solution:
Always sift matcha tea powder before whisking
This improves consistency, froth, and overall flavor
This step is especially important for ceremonial grade matcha used in traditional tea preparation.
Is Matcha Healthy?
Choosing the Incorrect Grade
Not all matcha is suitable for drinking.
Ceremonial grade matcha:
Bright green color
Smooth, low bitterness
Designed for matcha tea
Lower-grade or culinary matcha:
Duller color
Strong bitterness
Better suited for baking
If you are asking “is matcha healthy?”, the answer depends heavily on quality. Ceremonial matcha preserves antioxidants, L-theanine, and chlorophyll more effectively.
How to Make Matcha Correctly (Beginner Method)
A simple, reliable preparation process:
Sift 1–2 grams of ceremonial matcha
Add 70-80°C water
Whisk using a W-motion until lightly frothy
Taste before adding milk or sweeteners
This method prevents bitterness, improves texture, and highlights matcha’s natural flavor.
Conclusion
Most matcha issues are not caused by the tea itself, but by avoidable preparation mistakes. From water temperature to whisking technique and grade selection, small adjustments can significantly improve both taste and health benefits.
When prepared correctly, matcha offers a smooth, balanced cup of tea that supports focus, calm energy, and overall well-being.
Ready to experience matcha the way it’s meant to be enjoyed?
Upgrade your daily ritual with Rhea Matcha’s Ceremonial Matcha, smooth, vibrant, and crafted for authentic matcha preparation.
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