Is matcha (always) bitter?

Do you find your matcha too bitter? Water too hot, an aggressive dose, poorly stored powder… Real matcha (the kind you savour in Japan) is mild, rounded, vegetal, with just the right amount of umami.

Is matcha supposed to be bitter?

More or less. A good ceremonial matcha has a vegetal taste, very little bitterness and above all umami, mild and long on the palate. It's not meant to sting, scrape or make you frown. This natural bitterness comes from the catechins (antioxidants) contained in the tea leaves.

But a well-grown matcha (harvested in the shade, ground slowly, and kept cool) balances this bitterness with sweetness. Exactly what we offer at OhMatchaa!

The 5 causes of an overly bitter matcha

1. Quality of the matcha powder: Culinary-grade matcha, often cheaper (≈ 15 €/100 g), is designed for baking: richer in tannins, it gives a drier, more bitter taste. To drink it pure or as a latte, aim for a ceremonial grade.
2. Water too hot: From 80 °C, matcha oxidises instantly: the result is a bitter taste and burnt aromas. The ideal temperature is between 70 and 75 °C.
3. Overdosing: More than 2 g for 250 ml, and you saturate the cup: the taste becomes pasty, the texture unpleasant. 1.5 to 2 g are plenty for a good balance.
4. Oxidised powder: If your matcha has turned brown, lost its vegetal smell or leaves a rough taste: it's probably badly stored. Matcha is ultra-sensitive to light, heat and moisture. Keep it cool, away from air and light.
5. Origin or cultivar too astringent: Some matchas from industrial cultivars, or unshaded ones, contain less L-theanine and more catechins: the result is a more bitter taste, without roundness.

How to avoid bitterness in your matcha latte?

A bitter matcha is often a matter of preparation. Here are the adjustments that change everything:

• Controlled temperature: heat the water between 70 and 75 °C, never more. A thermometer or a variable-temperature kettle will save your latte.
• Precise dosing: use 1.5 to 2 g of matcha for 250 ml. Too little and it lacks taste; too much and it becomes saturated.
• Good accessories : To prepare a matcha you need a complete kit (whisk, bowl, matcha glass, scoop)
• Choosing the right matcha: aim for a ceremonial grade from Yabukita or Nishio. Check the colour (bright green), the fineness and the production date.
• Careful storage: airtight jar, away from light and heat, ideally in the fridge (but well sealed to keep its benefits).
• Well-chosen milk: go for a neutral plant-based milk (oat, soy) or unsweetened cow's milk. Heated to 60–70 °C, it naturally softens the bitterness.
• Use a natural sweetener: honey or maple syrup to rebalance a cup that's a little too bitter, without masking the matcha.

What types of matcha have no bitterness?

Not all matchas are created equal. If you want to avoid bitterness, aim for these three criteria:

• Ceremonial grade: designed to be drunk as is, it's made from young leaves, more tender and rich in L-theanine. The result: a mild, umami taste, with no harshness.
• Shade growing (tencha): leaves protected from the sun produce more chlorophyll and theanine, and fewer bitter tannins. It's the standard for the great Japanese matchas.

💡 Tip: check the colour (intense jade green), the texture (ultra-fine, no grains) and the smell (vegetal, almost sweet). If your matcha leans towards khaki or smells of hay: bad pick.