One of the most common misconceptions about matcha is that it is inherently bitter. While it has a distinctly umami flavour and subtle vegetal notes, high-quality matcha should never be astringent or harsh on the palate.
If you’re wondering why your matcha is too bitter, the answer is rarely about the matcha itself, and usually comes down to the way you prepare it. When measured, whisked, and poured correctly, matcha should taste smooth, sweet, and balanced with a soft umami finish.
Matcha can be a finicky ingredient to master, and even small changes in technique can dramatically affect the final flavour. In this guide, we’ll explore what might be going wrong with your bowl, and how to make matcha less bitter.
Catechins and Astringency
To understand why matcha can taste bitter in the first place, it helps to look at the product at a chemical level. Matcha contains compounds called catechins, the natural antioxidants responsible for much of its structure, as well as L-theanine, an amino acid. While L-theanine is known for creating a sweet, umami taste, catechins are responsible for a bitter, often astringent taste.
The balance between these two compounds is what defines the unique flavour profile of our favourite drink. L-theanine softens the bitterness, while catechins like EGCG and ECG directly bind to bitter taste receptors on the palate, creating that sharp and dry sensation.
When the balance tips too far in the direction of catechins, one can end up with a bitter matcha taste.
Using the Wrong Water Temperature
If you’re wondering why does matcha taste bitter, water temperature is the first thing to check.
Boiling or overly hot water will aggressively extract catechins from the powder, all while damaging the delicate amino acids that give matcha its natural sweetness. Adding boiling water directly to matcha powder is one of the most common errors in preparation, and one of the fastest ways to end up with matcha too bitter.
For Ceremony matcha, we recommend water heated to a maximum of 80°C. This preserves the balance between sweet and savoury while preventing excessive bitterness.
If you don’t have a temperature-controlled kettle, a simple workaround is to add a splash of cold water to your bowl before pouring in hot water. In the traditional Japanese tea ceremony, tea masters use open-top vessels called yuzamashi to cool boiling water before whisking.
Follow our step-by-step instructions on how to prepare the perfect Ceremony matcha at home here.
Adding Too Much Powder
Matcha powder is made by stone-grinding down the entire green tea leaf. Since we consume the entire product and don’t steep the tea like a traditional brew, a little powder can go a long way. Another easy answer for why your matcha tastes bitter may be that you aren’t following the correct matcha-to-water ratio.
The ratio we recommend for preparing your Ceremony matcha at home is 2 to 3 grams of matcha mixed with 60 to 80 ml of water for an everyday thin tea (known as Usucha). Those who prefer a thicker, more ceremonial tea (known as Koicha) could increase that to as much as 4 grams of matcha mixed with 30 ml of water.
The Importance of The Whisking Technique
Matcha that hasn’t been whisked correctly can end up with small clumps of undissolved powder, creating pockets of bitterness and an uneven drinking experience.
Once you have added warm water and matcha powder to your tea bowl (chawan), use your bloomed bamboo whisk (chasen) to quickly yet gently move your wrist in a zigzagging ‘W’ or ‘M’ motion. The goal is to fully suspend the powder in the water to create a consistently smooth, silky texture with a fine foam on top.
Many powders arrive with small clumps that require careful sieving. Ceremony’s matcha is typically smooth and clump-free, meaning it usually doesn’t require sieving before whisking.
For those new to matcha, shop The Starter Bundle, or upgrade to The Specialist Bundle to perfect your matcha technique.
Incorrectly Storing Matcha Powder
As expected, freshness plays a major role in flavour.
Once you have opened your sealed bag or tin and exposed your matcha to air, the powder begins to oxidise. Over time, this degrades its colour, reduces L-theanine levels, and increases bitterness.
The best way to slow down the oxidation process is to store your powder air-tight, in either the fridge or the freezer. While the powder won’t freeze, it will preserve its bright green colour and high L-theanine content when kept away from humidity, sunlight, and heat. Stored this way, your matcha should stay fresh for more than one year.
The Quality of Your Matcha
As important as the preparation method is, always make sure to use high-quality, ceremonial-grade matcha to achieve the most flavourful, bitterness-free end product.
Ceremonial-grade matcha is crafted specifically for drinking on its own. It is made using first-spring leaves, which are shade-grown for around three weeks before harvest. This shading process increases L-theanine levels, which are known to enhance the sweet flavours and counter the bitterness produced by the catechins.
Many ceremonial-grade powders come from a single estate in Japan, or even a single cultivar plant, which allows for a more refined and consistent flavour profile. Of course, this is all reflected in the product price.
Culinary-grade matcha, on the other hand, is often made from later harvests and may include older leaves, stems, or a blend of cultivars. These factors can naturally increase the bitterness and reduce the smooth, umami flavour we want to achieve.
At this point, even using the perfect preparation technique may not save a low-grade matcha from being too bitter. Shop our new Ceremony Single Estate Blend.
