Common Matcha Mistakes (And How to Fix Them)

Common-Matcha-Mistakes-And-How-to-Fix-Them Ikimatcha.co

From Bitter to Blissful

A poorly prepared bowl of matcha can be a disappointing experience—bitter, clumpy, and weak. But don't give up! These common pitfalls are easy to fix and will set you on the path to a perfect cup every time.

Mistake #1: Your Matcha is Clumpy

  • The Problem: You're adding matcha powder directly to the water without breaking up the clumps. Due to static electricity, matcha powder is naturally prone to clumping.
  • The Fix: Sift your matcha. Use a small, fine-mesh sieve to sift the powder into your bowl before adding water. This is the single most important step for a smooth, creamy texture.

Mistake #2: Your Matcha Tastes Bitter

  • The Problem: Your water is too hot. Boiling water (212°F / 100°C) will scorch the delicate tea leaves, releasing excess tannins and catechins that create a harsh, bitter taste.
  • The Fix: Use water that is hot, not boiling. The ideal temperature is 175°F (80°C). If you don't have a variable-temperature kettle, simply boil the water and let it sit for a few minutes to cool down.

Mistake #3: Your Matcha has No Foam

  • The Problem: You are stirring, not whisking. A slow, circular stirring motion won't incorporate enough air to create matcha's signature froth.
  • The Fix: Use a bamboo whisk (chasen) and a rapid "W" or "M" motion. Keep your wrist loose and whisk from the surface of the liquid, not the bottom of the bowl. 

Mistake #4: Your Matcha Tastes Weak or Muddy

  • The Problem: An incorrect water-to-matcha ratio. Too much water will dilute the flavour, while too little will create a thick sludge.
  • The Fix: For a traditional preparation (usucha), stick to the classic ratio: 1/2 to 1 teaspoon (1-2g) of matcha to 2 ounces (60ml) of water. Adjust from there based on your personal preference.

Mistake #5: You're Using the Wrong Grade

  • The Problem: You're trying to drink culinary-grade matcha straight. Culinary matcha is designed for mixing and has a more bitter, astringent flavor that is unpleasant on its own.
  • The Fix: Use ceremonial grade matcha for drinking with just water. Save the culinary grade for lattes, smoothies, and baking.

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