7 Matcha Preparation Mistakes to Avoid

Matcha that tastes too bitter or grainy often comes down to preparation. Water that is too hot, too much powder, no sifting, poor whisking, a narrow bowl, bad storage or the wrong profile are the seven most common causes.

Starting point: try 1.5–2 g matcha with 60–80 ml water at 70–80 °C after sifting the powder.

1. Using boiling water

Very hot water often increases bitterness and astringency. Start around 70–75 °C if the cup tastes harsh. See our matcha water-temperature guide.

2. Using too much matcha

A few tenths of a gram can noticeably change intensity. Rough guide: 1–1.5 g for a light cup, 1.5–2 g with water, 2–2.5 g for many lattes and 2.5–3 g for more intensity.

3. Not sifting

Fine matcha naturally forms small clumps. Sifting helps it disperse evenly and avoids concentrated pockets of powder.

4. Whisking slowly in circles

With a chasen, use a quick back-and-forth W or M motion mainly from the wrist. The goal is even suspension, not just foam. See our chasen guide.

5. Using a bowl that is too narrow

A wide bowl gives the whisk enough room to move quickly without crushing the bamboo against the sides.

6. Poor storage

Protect matcha from air, heat, light, humidity and strong odours. If stored cold, let the sealed package warm gradually before opening to reduce condensation.

7. Choosing the wrong profile

A stronger matcha may work well in lattes or pastry but feel too intense with water. A very delicate matcha may disappear in a large amount of milk. Choose according to real use.

See our guide to choosing matcha by application.