7 beginner matcha mistakes (and how to avoid them)

August 7, 2026

If your matcha is bitter, lumpy, or unsatisfying, it's not your fault. It's almost always the same 7 mistakes. And they are all very easy to fix.

Mistake #1: Using boiling water

Water at 100°C burns the matcha and extracts bitterness. The correct temperature: 70 to 80°C. Let boiling water cool for 4-5 minutes, or mix 2/3 boiling + 1/3 cold.

Mistake #2: Not sifting the matcha

Matcha is a very fine powder that clumps easily. Without a sifter, you'll get lumps floating in your bowl. Always sift before adding water — 2 seconds of effort, guaranteed smooth result.

Mistake #3: Incorrect dosage

Too little (less than 1g): the taste is non-existent. Too much (more than 3g): too thick, too bitter. The correct dosage: 1.5 to 2g for 80-100ml of water for an usucha (classic matcha).

Mistake #4: Circular whisking motion

A circular motion does not create foam effectively. The correct motion: in a W or Z shape, fast, from right to left, skimming the bottom of the bowl. You incorporate air, foam forms.

Did you know?
The Z-motion has been taught in Japanese tea ceremony schools since the 15th century. This is not a detail: it is the technique that creates the perfect emulsion.

Mistake #5: Using culinary matcha for drinking

Culinary matcha is formulated to withstand cooking — it is often more bitter and dull in color. Drunk alone, it is disappointing. For beverages, always use premium or ceremonial matcha.

Mistake #6: Not pre-wetting the chasen

A dry chasen can break its tines when it comes into contact with hot water. Dip it in hot (not boiling) water for 1-2 minutes before use. The bamboo tines soften and last much longer.

Mistake #7: Storing opened matcha in light and heat

Matcha oxidizes quickly in air, light, and heat. After opening: hermetically sealed container, away from light, ideally in the refrigerator. Well-stored matcha retains its flavors for 2 to 3 months after opening.