Bitter matcha happens. And often, we think: "it's not good". Yet, most of the time, it's not the matcha that's the problem: it's the water , the dosage or the preparation .
Here are the 7 most frequent causes — and above all, simple solutions to get back a softer, rounder cup with a fine foam.
1) The water is too hot
That's the number one cause.
Symptoms: strong bitterness, “burnt” or overly aggressive taste.
Solution: aim for 70–80°C (perfect reference point: 75°C ).
If you don't have a thermometer: boil, pour into a cup, wait 1–2 minutes .
2) The dosage is too high (or the water too weak)
A matcha that is too concentrated can become harsh, especially if you are a beginner.
Symptoms: “tight” cup, marked bitterness, powdery sensation.
Solution :
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Try 1.5 to 2 g per 60–80 ml
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reliable value: 2 g + 70 ml
If you want more presence, increase the dosage little by little (ex: 2.2 g), but keep the water at a good temperature.
3) The movement is incorrect (or too slow)
A poorly emulsified matcha can seem more bitter and less smooth.
Symptoms: coarse foam, deposits at the bottom, irregular texture.
Solution :
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whip in a “W” (or “M”) shape, not in a circle
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15–30 seconds , quickly but without pressing
Speed brings finesse. Strength rarely gives a better result.
4) You didn't "loosen" the powder before whipping.
This is the little secret to avoid lumps (and an “aggressive” sensation).
Symptoms: micro-lumps, grainy sensation, harder taste.
Solution :
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First add 10–20 ml of water
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Mix gently to make a smooth paste
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Then add the rest of the water, then whisk.
5) The water is too mineralized (or has a strong taste)
Very hard water can flatten the taste and accentuate an unpleasant bitterness.
Symptoms: matcha “dull”, dry bitterness, less pleasant length.
Solution :
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Try softer water (filtered or low mineral content).
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If you filter at home: that's often already sufficient
6) The matcha has been exposed to air/light (preservation)
Matcha is delicate. If not stored properly, it loses its freshness and can become rougher.
Symptoms: less vibrant color, more “dusty” taste, less umami.
Solution :
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close tightly
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Keep in a cool, dry place, away from light.
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avoids repeated long openings
7) You expect a “sweet” taste
Matcha remains a tea: it has a natural bitterness, but it should be subtle , never aggressive.
Simple solution:
Start with a milder cup:
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1.5 g of Essence matcha
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80 ml
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75°C
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fine mousse
And if you want to tame it even more:
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Add a tiny touch of honey or syrup to a latte (at first), then reduce.
The (reliable) “anti-bitterness recipe”
If you want a base that works almost every time:
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2g matcha
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70 ml water at 75°C
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Thin with a little water
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Whisk for 20 seconds in a “W” motion
FAQ — Bitter Matcha
Can ceremonial matcha be bitter?
It can have a subtle bitterness, but not an aggressive one. If it's harsh, it's often due to the temperature or the dosage.
Why is my matcha bitter as a latte?
Often this is because the base was made with water that was too hot or poorly emulsified. Make a very smooth base before adding the milk.
Does sifting really make a difference?
Yes. Not mandatory, but it makes a clear difference in fineness and texture.