5 Common Matcha Mistakes (and How to Fix Them)

If your matcha tastes bitter, looks pale, or has clumps sitting at the bottom of your cup, you're probably making one of these five mistakes. All of them are easy to fix.

1. Your water is too hot

This is the most common mistake. Boiling water burns the matcha, destroys nutrients like Vitamin C, and pulls out bitterness fast.

The sweet spot is around 80°C. Hot enough to release flavour, cool enough to keep the natural sweetness and smooth texture intact.

No thermometer? Boil your kettle and let it sit for 2–3 minutes before pouring. That usually gets you close enough.

How much water? About 60–75ml for 2g of matcha. Your bowl should be roughly a quarter full.

2. Your matcha quality is low

This makes more difference than any technique. Low-quality matcha tastes harsh and bitter no matter how well you prepare it.

What to look for: a deep, vibrant green colour. Japanese origin. No additives. Just 100% matcha green tea powder.

What to avoid: dull, yellowish-green powder, anything without a clear origin, and anything suspiciously cheap. Good ceremonial matcha typically costs between £18 and £50 for 30g.

Our Ceremonial Matcha uses first-harvest Okumidori leaves from Uji, Kyoto. Naturally sweet, smooth, and never bitter. If your matcha doesn't taste like that, the powder is probably the problem.

3. You're using too much (or too little)

A little matcha goes a long way. Too much and it's overwhelmingly strong. Too little and it tastes watery and flat.

Start with 1 teaspoon (about 2g) if you're new to matcha, or up to two teaspoon (4g) for a richer cup. Adjust from there.

For lattes, use 2g matcha with about 60ml water and 200ml milk. For traditional matcha, 2g with 60–75ml water. The ratio matters more than the exact amount, so experiment until you find what works for you.

4. You're stirring, not whisking

Matcha doesn't dissolve in water the way sugar does. It's a suspension, which means it needs to be properly whisked to blend smoothly.

A spoon or fork won't cut it. You'll end up with clumps and a flat, uneven texture.

The best tool is a bamboo whisk (chasen). Start by adding a small splash of water to your matcha and massaging it into a smooth paste. Then add the rest of your water and whisk briskly in a W or M motion for 15–20 seconds until a fine foam forms.

No whisk? These work too:

A handheld electric frother. Whisk the matcha and water first, froth your milk separately, then combine.

A shaker or jar with a lid. Add matcha and about 125ml water, shake hard for 30 seconds. Pour over ice or add milk.

A blender. Add matcha and 250ml milk (warm or cold), blend on high for 30 seconds until smooth and frothy.

One thing to avoid: metal spoons and utensils. They can affect the taste.

5. You're storing it wrong

Matcha is delicate. Light, heat, air, and moisture all degrade the flavour, colour, and nutrients quickly.

Unopened: store in the freezer. Opened: store in the fridge, tightly sealed.

Try to finish an opened tin within a month. Unopened, matcha stays fresh for up to eight months.

If your matcha has gone from vibrant green to dull olive, it's past its best. Still safe to drink, but the flavour and benefits won't be the same.

Still have questions?

Drop us a message on Instagram or email us at info@matchaunion.com. We're always happy to help.

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