Why some matchas are bitter: the real causes
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"I don't like matcha — it's too bitter."
This statement almost always hides the same diagnosis: either the preparation was faulty, or the quality was insufficient. Rarely both.
Cause 1: Water that is too hot
This is by far the most common cause. Boiling water (100°C) degrades catechins and releases bitter tannins. The ideal temperature is between 70 and 80°C.
Practical tip: bring water to a boil, then wait 5 minutes. Or mix 70% boiling water + 30% cold water. The difference in taste is immediate.
Cause 2: Excessive dosage
Too much powder for too little water concentrates the bitterness. For a classic usucha (thin tea), 1 to 2g for 70-80ml is the right proportion. Starting with 1g allows you to get used to the taste before increasing.
Cause 3: Insufficient quality
Culinary or poor-quality matcha is structurally more bitter. Older leaves, late harvests, and lack of shading produce less L-theanine and more tannins. No preparation technique will compensate for faulty raw material.
How to test quality? Prepare 1g of matcha in 80ml of water at 75°C, without sugar. If sweetness is naturally present and bitterness remains in the background, it's a good matcha. If bitterness is dominant from the first sip, the quality is insufficient for ceremonial grade.
Cause 4: No sifting
Matcha clumps create local concentrations of very bitter powder in the mouth. Sifting before preparing eliminates this problem and produces uniform dissolution.
Cause 5: Matcha that is too old
Opened matcha oxidizes quickly. Beyond 4 to 6 weeks after opening (without optimal storage), the aromas degrade and bitterness increases. Store in a cool, dark, and dry place, in its original sealed container.
FAQ
Q: Can bitter matcha be sweetened to correct it?
A: Yes, but it's a workaround. Honey or maple syrup masks bitterness without resolving the cause. If you always have to sweeten, reconsider the quality or preparation.
Q: Can good matcha be bitter?
A: A slight touch of final bitterness is possible even in excellent matcha. It should never be dominant — it should quickly fade in favor of umami and sweetness.
