If you’ve tried matcha and thought, “Why is this so bitter?” — don’t worry, you’re not alone. The truth is, matcha shouldn’t be bitter. When prepared correctly, it’s smooth, earthy, and naturally sweet. So, if your matcha is tasting more like spinach juice than a relaxing treat, here’s how to fix that — fast.
1. Start with Quality Matcha
Let’s be honest: not all matcha is created equal. Low-grade or stale matcha is the #1 reason for bitterness. Always choose ceremonial or premium grade matcha, especially if you're drinking it straight.
👉 At Matchalab, we only source high-quality Japanese matcha — the real deal.
2. Use Water That’s Not Too Hot
Boiling water is a matcha killer. It burns the powder and brings out bitterness.
📌 Ideal temp? 70–80°C (not boiling).
If you don’t have a thermometer, just let your boiled water sit for 2–3 minutes before using.
3. Sift It First
Lumpy matcha = uneven mixing = bitter pockets of powder.
Use a small sieve or tea strainer to sift your matcha before whisking. It makes a huge difference in texture and taste.
4. Whisk Like a Pro (It’s Easy)
You don’t need to be a tea master. Just grab a bamboo whisk (or milk frother) and mix in an M or W motion until the matcha is frothy and smooth. Whisking properly brings out the natural sweetness and creaminess.
5. Adjust Your Matcha-to-Water Ratio
Too much matcha = too strong and possibly bitter.
Start with 1g (½ tsp) of matcha for about 70ml of water. You can always tweak to taste.
Bonus Tip: Try a Matcha Latte
Still finding it a bit strong? Add oat milk, almond milk, or a little honey. Matcha lattes are smooth, creamy, and super beginner-friendly — with all the benefits of pure matcha.
Ready to Enjoy Matcha the Way It’s Meant to Be?
At Matchalab, we’re proud to bring premium Japanese matcha to Morocco — no bitterness, just balance.
✨ And to celebrate our launch, enjoy 20% off for life as a new client!
