When I first started making matcha, I thought it was so good and that I was doing it properly. Well, now I look back and see all the common matcha mistakes I made, as if the light green color wasn’t already a tell. Now, I wish I had a resource handbook or guide to help me make amazing matcha lattes at home. But after my own journey, I’m able to create a comprehensive troubleshooting guide for you, dear readers, to improve your matcha lattes at home.

Here’s how to diagnose any matcha issue and fix it immediately.

Why is Matcha So Hard to Make?

Matcha and coffee have one thing in common: it’s notoriously hard to make right. The reason? The ingredient is very sensitive and temperamental to heat, water, and time. Matcha can be tricky because its flavor reacts strongly to water temperature, the flavors extract instantly, and the powder quality varies widely.

You might think you have the best powder, the water temperature down, and the matcha ratio right, but actually have them all wrong. If only an expert were guiding you right next to you every time…

Well, since that’s unrealistic, a one-stop guide to fixing every common matcha mistake is the next best thing! So, here are the top 8 mistakes people make with their matcha and how to avoid them!

1. You’re Using the Wrong Water Temperature

Did you know that there’s a specific water temperature range for making perfect matcha? It’s like Goldilocks, you want the temperature to be just right. The ideal matcha water temperature range is 160 – 175°F, with the most ideal being between 170°F and 175°F.

The only temperature not great for matcha is boiling water. If you use water that is too hot, you might accidentally scorch your matcha and make it taste bitter. It may also lose its vibrant color and taste more astringent.

If you use water that is too cool, the matcha will taste very light. Now, this is a great thing if you’re drinking matcha by itself and want to savor nuanced flavors. However, in a latte, the flavors may get swept away.

The best way to know how hot your water is is by measuring it with a thermometer. It can be a candy or meat thermometer, as long as it’s accurate. For a convenient option, you can use a water boiler or kettle that has an internal temperature control.

2. Incorrect Matcha Ratios

If you think back to general chemistry, concentrations are essential for life, from neurotransmitter gradients to energy production. Similarly, the concentration of matcha powder to water to milk is essential for a great-tasting latte.

My perfect matcha ratio is 3 g matcha, 30 g water, and 6 oz milk. This gives you a strong, creamy, and decently caffeinated drink. It’s not too milky and perfectly tea-flavored. Ideally, you want a matcha ratio that is low in water, so less than 1/4 cup of water per teaspoon of matcha. Too much water will dilute your concentrate, so stick with the standard 1 g of matcha to 10 g of water.

Too little matcha powder and your drink tastes weak.

Too much matcha and your drink is too strong.

You want the right amount of powder to liquid to get a strong, creamy, and not overpowering flavor.

3. Not Measuring (Eyeballing Everything)

If you’re not measuring your ingredients, that’s also a common mistake. How do you know how much you’re adding? What looks like a teaspoon might only be a half-teaspoon. Measuring with teaspoons is not as accurate, since the powder can clump or not settle the same way.

You can use an ordinary food scale that measures in grams and ounces. I use a small digital food scale so I can see the measurements properly. It’s also compact and portable, in case I’m making matcha on the go.

Once you use the scale with your preferred ratio a handful of times, you can try eyeballing the next time. But to recreate the same flavor consistently, you need to weigh.

4. Poor Whisking Technique

This is the number one mistake I see people make all the time. Trust me, I once did this, too. When whisking matcha, you need to whisk in an M or W letter. Zig and zag across the matcha bowl, gradually picking up speed. This is the basis of how to make matcha taste amazing!

Most beginners will stir the whisk in a circle, which only moves the powder around. If you only stir, the matcha is not whisked and therefore not suspended properly in water. You’ll end up with clumpy matcha and an uneven tea.

Also, you’ll want to sift your tea into the bowl to remove clumps. Another mistake is that people are whisking for too short a time, so the matcha is not frothy. Aim for about 20 -30 seconds of good whisking. You should see a velvety microfoam at the top that looks like espresso crema!

5. Using the Wrong Tools

While you can make matcha without a whisk, sometimes good tools make your life easier. Traditionally, the tea ceremony uses specific tools for matcha tea. You have the chawan, chasen, and chashaku, which are the tea bowl, tea whisk, and tea scoop, respectively.

A popular convenient whisking tool for matcha is a handheld frother, but it doesn’t make the same smooth matcha. With a whisk, you’re able to better aerate the tea and give it a velvety microfoam. You’ll need to soak it in warm water before use and clean it after to extend its longevity.

Additionally, not all bowls are made alike. Your matcha bowl should also be the correct size, not too wide or too small. Just slightly curved on the bottom and have medium-high walls to prevent splashing. You’ll also want to use a matcha chasen (bamboo whisk) with 70 – 100 prongs, which is the standard.

While you don’t need the most expensive gear, even the most basic is a step up from electric frothers, shaking in a jar, or other methods.

6. Choosing the Wrong Matcha Powder

It’s not you, it’s them! If you’ve fixed your techniques, then it might be your matcha powder that tastes bad. Matcha comes in all sorts of grades, but is best organized by harvest.

• First harvest matchas are the freshest, with the best flavor and color. The longer the tea sits on the branch, the more bitter and darker it gets.
• Second harvest matchas are still good quality, perfect for lattes and mixed drinks.
• Third harvest matcha+: Anything beyond that is good for commercial tea beverages and culinary applications.

If you purchased a late second or third harvest matcha for a very affordable price, it might be low quality. These tend to be more gray or brown in color, have a strong bitter taste, and not much flavor variety. No matter how you prepare it, it will taste bitter, grassy, and astringent.

Now, if your matcha is too high quality, it can also get lost in milk and flavors. First harvest matchas are packed with flavor, often subtle and best on their own. With milk, all the yummy flavors get washed out and might leave you with matcha-tasting milk.

7. Not Storing Your Matcha Correctly and Using Old Matcha

If your matcha tastes weak, your matcha might also be old. Generally, all tins come with an expiration date on the bottom of the tin. Matcha powders tend to last a couple of months to a year unopened. Once opened, it begins to oxidize and slowly loses its flavor. You should consume powder within 1 – 2 months once opened.

And once you open it, you want to store it properly to preserve its flavor!

Store it in its original tin and bag, away from direct sunlight and heat. Matcha is extremely sensitive to light, heat, and humidity. If you place it unopened on your kitchen counter, it will be less green the following day. The matcha will also start to lose its flavor and taste stale.

8. Poor Water or Milk Choices

Your matcha also might taste bad if you use liquids that ill suit it. Soft water with a low mineral content is best for making matcha! Extra compounds can interfere and interact with the ones in matcha, making it taste off or bitter. If you have hard tap water, use filtered water or bottled water for the best flavor.

With milk, the more fatty it is, the creamier the drink. With more cream comes a stronger milk flavor that washes out matcha. Now, if you like your matcha lattes super creamy, then this is perfect for you!

However, as an umami lover, I’ve noticed that whole milk tends to soften the flavor. So, I try to use 2% milk for my lattes. I avoid oat milk because I think it overpowers matcha and only tastes like oat milk.

9. Sweetener Issues

If your drink isn’t sweet or flavorful, it might be because it’s not dissolving properly. Using regular granular sugar is fine, but it’s best to use it in simple syrup form versus granules. Regular sugar is hard to dissolve in cold liquid, and often sits at the bottom of your cup. It can also give a grainy texture if not dissolved completely.

By making a liquid sweetener, you can easily and evenly sweeten your matcha. The same thing can happen with honey, since it’s more viscous. With any solid or thick sweetener, dissolve it into some hot water or make it into a syrup. Your matchas will taste way better when all the flavor dissolves completely!

10. Expecting Cheap Matcha to Taste Good

A lot of people grab a $10 grocery tin and wonder why it’s brown and bitter. If you expect that to taste like a good cafe’s matcha, then your expectations need to be adjusted.

Many American grocery store powders are from tea companies or brands that are trying to maximize profit. The powders they sell are generally third-harvest powders, which are dull green and bitter.

The powder might be chalky, not fine enough, and leave a gritty texture once whisked. There are cheap matcha powders out there from Japanese brands that are of amazing quality, some as low as $6 a tin. Marukyu Koyamaen is a great example of this; however, they’ve become so popular that it’s impossible to get a tin now. It’s an indicator of the matcha shortage happening.

More Matcha Guides & Recipes

Now you know all the common mistakes to avoid when making matcha! If you want to keep improving your matcha at home, these guides will help you master every part of the process:

Matcha How-To Guides

• What is Matcha: Everything you need to know about this delicious green powder.
• How to Make Matcha (Step-by-Step Guide): The full breakdown for making smooth and creamy matcha.
• Matcha Water Temperature Guide: how temperature impacts sweetness, bitterness, and flavor.
• Ceremonial vs Culinary Matcha: What’s the difference and what do they mean?
• How to Store Matcha Properly: Are you storing yours correctly?