Preparing matcha seems simple, but it actually requires attention to detail. Matcha is a very sensitive ingredient to heat, air, and the mixing method.
Exposing it to light or air for a long time causes it to lose its color and flavor, using water at the wrong temperature makes it taste bitter, and stirring it only with a spoon produces undesirable lumps.
In this article, we review five common mistakes in preparing matcha , along with practical ways to correct them and get a balanced cup with a smooth and velvety taste.
1. Using an unsuitable water temperature
The problem:
One of the most common reasons for matcha's bitter taste is the use of excessively hot water.
High temperatures (above 80 degrees Celsius) burn matcha and cause it to lose its natural umami flavor.
the solution:
Use water with a temperature between 70 and 80 degrees Celsius.
If you do not have a kettle with heat control, boil the water and let it cool for 5 minutes before pouring it.
You can also pour boiling water into an open container (such as a Japanese yuzamashi bowl) to cool it down quickly before use.
Try this method with 40g of Kiwami Matcha
To achieve an excellent balance between flavor and foam.
2. Using the wrong amount of matcha
The problem:
Adding too much matcha makes the taste strong and bitter, while too little gives a weak, unbalanced flavor.
the solution:
The ideal ratio for preparing matcha is half to one teaspoon (1–2 grams) per 60–90 ml of water.
Start with a small amount and gradually increase it until you reach the taste that suits you.
If you're new to matcha, try everyday varieties like Premium Daily Matcha 100g
Or quick matcha
To begin with a light and smooth experience.
3. Choosing the wrong type of matcha
The problem:
Not all matcha is intended for drinking. Some types are used for cooking and beverages only (Culinary Grade), and they do not produce the same smoothness or foam.
the solution:
Choose matcha specifically for drinking (Ceremonial Grade) such as Hikari Matcha
.
If you prefer lattes or desserts, you can use medium-strength varieties such as Matcha Kiwami 100g.
It is ideal for mixing with milk without a bitter taste.
4. Mixing matcha incorrectly
The problem:
Matcha does not "dissolve" in water, but remains suspended.
Stirring with a spoon or fork is not enough to distribute it evenly, causing clumps in the cup.
the solution:
Use a traditional bamboo whisk (Chasen) and stir quickly in a W-shaped motion for 20 to 30 seconds.
If you do not have a bamboo whisk, you can use an electric milk frother or a sealed bottle and shake it well.
These methods ensure the matcha is well blended and forms a smooth foam on the surface, especially with premium varieties like Hikari Vanilla Matcha.
.
5. Storing matcha incorrectly
The problem:
After opening a packet of matcha, it begins to react with air and moisture, resulting in the loss of its bright green color and original flavor within a few weeks.
the solution:
Store matcha in an airtight container in the refrigerator or in a cool, dry place away from light.
It is best consumed within two to three months of the date of opening.
You can write the date opened on the package to remember how long it will be used.
Additional tips for preparing the perfect matcha
- Use clean, filtered water to improve the taste.
- Sift the matcha before use to break up any clumps.
- Use a wide bowl to make whisking easier and to incorporate air.
- Try matcha with oat or almond milk for a new and balanced experience.
Frequently Asked Questions (FAQ)
1. Why did the matcha come out so bitter?
The cause is usually excessively hot water. Use water below 80 degrees Celsius.
2. Do I need to use a bamboo whisk?
It's not mandatory, but it's best for incorporating air and creating a smooth foam. An alternative is an electric milk frother.
3. How do I know if the matcha is fresh?
Bright green color and a mild flavor are signs of freshness. Older matcha tends to be yellowish and bitter.
4. Can matcha be used in cold drinks?
Yes, it can be mixed in cold water or cold milk using a blender or a sealed bottle and shaken well.
5. How long does matcha last after opening?
It is best consumed within two to three months to preserve quality and flavor.
Try the original matcha from Mo Matcha
Get the best Japanese matcha from the farms of Oji and Kyoto:
Enjoy smooth, bright green matcha with an authentic Japanese taste.