Top 5 Matcha Preparation Mistakes (and How to Fix Them)
Making matcha at home is simple, but a few easy-to-miss steps can make it taste bitter, look clumpy, or lose its silky mouthfeel. Use these expert tips to avoid the most common mistakes and enjoy an emerald-green, smooth, and aromatic cup every time.
Whether you prefer pure usucha or a creamy matcha latte, correcting these five pitfalls will instantly upgrade your flavor and texture.
Mistake #1: Using Water That’s Too Hot
Boiling water scorches delicate matcha and extracts bitter notes. For ceremonial-grade powders, aim for 70–80°C (160–175°F). If you don’t have a thermometer, boil the water and let it rest for 2–3 minutes before pouring.
Fix: Use 70–80°C water and pre-warm your bowl; this preserves sweetness, umami, and vibrant color.
Mistake #2: Skipping the Sift
Matcha is ultra-fine and naturally clumps. Skipping a quick sift makes it harder to whisk and leaves gritty pockets. A small tea strainer or fine mesh sieve works perfectly.
Fix: Sift 1–2 teaspoons (2 g) of matcha directly into the bowl or pitcher before adding water.
Mistake #3: Using a Metal Spoon or Whisk
Metal tools can subtly affect taste and won’t create stable foam. The bamboo chasen (whisk) has flexible prongs that aerate matcha quickly for a smooth, velvety finish.
Fix: Use a bamboo chasen and, if possible, a bamboo chashaku for an accurate scoop.
Mistake #4: Whisking in Circles
A slow circular motion doesn’t incorporate enough air. The classic technique is a fast ‘M’ or ‘W’ motion, lightly touching the bottom until a fine microfoam forms.
Fix: Whisk briskly in a ‘W’ motion for 15–25 seconds, then finish with a surface sweep to burst larger bubbles.
Mistake #5: Storing Matcha Incorrectly
Exposure to air, light, heat, and humidity dulls color and flavor. Once opened, matcha is best within 30–60 days for peak aroma and sweetness.
Fix: Store in an airtight, opaque container in the refrigerator. Seal tightly after each use.
Quick Guide: How to Make Smooth, Non-Bitter Matcha
• Sift 1–2 teaspoons (2 g) of matcha into a pre-warmed bowl or pitcher.
• Add a splash of 70–80°C (160–175°F) water and whisk to form a paste.
• Add more hot water (60–120 ml / 2–4 oz) and whisk in a fast ‘W’ motion until frothy.
• Serve as is (usucha), or pour over ice and milk for a vibrant matcha latte.
Make every cup count with BENBU. Premium ceremonial-grade matcha and tools to perfect your daily ritual.
