Matcha Mistakes

: Signs You're Drinking It Wrong; Quick Fixes Inside

It’s Clumpy Instead of Smooth    

If you see small, dry powder balls floating on the surface or at the bottom of your cup, it means the matcha needs sifting. 

The Fix: Before adding water, sift the matcha powder. Use a bamboo whisk or a milk frother to whisk quickly in a zigzag (“M” or “W”) motion. This also helps in making the matcha frothy. 

You’re Using Too Much (or Too Little) Matcha 

Matcha powder’s inherent sweetness and the liquid base become unbalanced when the ratios are incorrect. To make matcha tea, it is crucial not to add too much. 

The Fix: For every 60 millilitres of water, measure precisely 1.5 to 2 grams using a chashaku, a bamboo scoop.

It’s Bitter and Astringent

After drinking the matcha tea, if you feel a sharp, bitter taste down your throat, you’re probably using boiling water, which scorches the matcha powder.

The Fix: Use water just below boiling (80°C/176°F) to preserve the delicate amino acids.

You’re Using Milk That Overpowers the Flavour

The matcha tea’s flavour can be completely overshadowed, leaving only the milk's rich creaminess. The reason could be that you are using rich, high-fat dairy or heavily flavoured milks, such as coconut milk.

The Fix: Select unsweetened almond or oat milk, and be careful not to overheat it. Gently froth to achieve a creamy texture that enhances, rather than overshadows, the delightful flavour of matcha.

Using the Wrong Liquid Base  

You may ruin the delicate taste profile of matcha tea by using hard or cold water, or low-fat milk, which can make it taste "off."

The Fix: For a smooth matcha latte, use whole milk or oat milk, and for hot matcha tea, use warm water.

You Drink It Right After Mixing

If the last few sips of your drink taste gritty or overly concentrated, it means you haven't allowed the matcha to settle or the flavours to blend properly.  

The Fix: Give your bowl or glass a gentle swirl or a quick re-froth midway through your drink to maintain that perfect powder suspension. 

Storing Matcha Incorrectly 

If the matcha powder has a hay-like aroma rather than freshly cut grass, and it seems dull and brownish, it is most likely a storage issue. Light, heat, and oxygen accelerate the oxidation process, which degrades antioxidants and chlorophyll in matcha.  

The Fix: Keep your matcha in the fridge or in a dark, cold cabinet in a tight container to prevent air from getting in. It helps preserve matcha’s colour, flavour, and nutrients.

How to Make Matcha Tea (Traditional Style)  

Step 1: Add 1/2 to 1 teaspoon (1-2 grams) of matcha green tea powder to a bowl, sifting it as you add.

Step 2: Toss in a little (about 2 tablespoons) of hot water (80°C/176°F) and whisk until combined and foamy.

Step 3: While whisking, add the remaining 150 ml of boiling water.

Step 4: Indulge in the silky, umami-rich flavour right away.

How to Make Matcha Coffee (Matcha Latte)

Step 1: Pour 1 teaspoon of matcha into a cup.

Step 2: Whisk in 2 tablespoons of boiling water until a thick paste forms.

Step 3: Add 150 ml of hot milk, whether it’s dairy or plant-based, and mix or foam it.

Step 4: You may add honey or maple syrup for sweetness if you like. For visual appeal, garnish with a dusting of matcha powder.

Storage: Protecting Your Green Gold

Light, heat, and oxygen all affect matcha’s sensitivity. Just a few days near a bright window can cause its colour and nutrients to deteriorate, especially if it is stored in a transparent container. Matcha should be stored in a cool, dark place, preferably in its original tin or another opaque, airtight container. Some food connoisseurs even store their matcha in a marble container in the fridge to keep it fresh.