If your matcha tastes bitter, start by checking your water temperature and how much powder you're using. Water that's too hot, a concentrated ratio, or a matcha intended for baking can all make your cup taste sharper than you'd like.
A few small adjustments can help bring out the softer side of your daily matcha ritual. Let's get you sipping something you love!
A little bitterness is natural
Matcha is green tea, so a little bitterness can sit alongside its vegetal notes, gentle sweetness and umami, that savoury depth you taste in a good bowl. If bitterness overwhelms everything else, try the adjustments below.
Check your water temperature
For a smoother cup, start with water at 70-80°C (158-176°F). If you usually pour straight from a boiling kettle, try a lower temperature.
A thermometer or temperature-controlled kettle makes this easier to repeat. Cooling time varies with the kettle and amount of water, so a fixed one-minute wait won't always get you there.
Try changing just the temperature for your next cup, keeping the same powder and quantities. You'll have a clearer sense of what makes a difference.
Adjust your matcha to water ratio
More matcha means a stronger cup, including stronger bitterness. These are useful starting points when you prefer a gentler flavour:
| Drink | Powder | Water | Milk |
| Matcha with water | 1 g | 60 ml, then more to taste | None |
| Matcha latte | 2 g | 60 ml | 150-200 ml |
Use a small scale if you have one, since spoonfuls vary. Taste before adding more powder. If the tea is too intense, add a little water or milk.
Sift before you whisk
Dry clumps can give you gritty, concentrated mouthfuls of matcha. Sift your powder through a fine mesh sieve, add your water, then use a bamboo matcha whisk in a quick zigzag motion until evenly mixed.
For a latte, whisk the matcha with water before adding milk. This helps you spot and break up any clumps before they disappear into your drink.
Choose matcha for the way you drink it
Culinary matcha has a bold flavour that works well in baking and blended drinks. When prepared with water alone, that same intensity may feel too assertive for your taste.
For a gentler bowl, look for matcha described as smooth, creamy or subtly sweet. Within our first harvest collection:
- Uji Ceremonial Matcha offers a creamy mouthfeel and smooth umami profile.
- Kirishima Ceremonial Matcha offers a captivating sweetness and silky texture.
- Kawane Ceremonial Matcha has a creamy texture, subtle sweetness and a nutty finish.
All three can also be enjoyed in a latte. Our Matcha Buyer's Guide helps you compare flavours and find your fit.
Keep your matcha fresh
If a matcha you enjoyed now tastes flat or harsher, consider how it's been stored. Air, heat, light and moisture can affect its freshness.
Keep the container tightly sealed in a cool, dark place, and always use a dry spoon. If you refrigerate it, let the sealed container reach room temperature before opening to help prevent condensation. Find more tips in our matcha storage guide.
A few more matcha questions
How can I make matcha less bitter without sugar?
Start with cooler water, a little less powder, or more water to soften the intensity. Choosing a matcha with a naturally mellow flavour can help, too.
Can ceremonial matcha still taste bitter?
Yes. Flavour varies between matcha offerings, and preparation still matters. Even a smooth ceremonial matcha can taste intense when made with too much powder for your preferred strength.
Your daily cup should be something you look forward to. A little experimenting can help you find your sweet spot, with or without the sweetener. Happy sipping!
