matcha is supposed to have some pleasant bitterness.
but it should not taste like lawn clippings and regret.
if yours does, start with the water.
boiling water can pull out more bitterness and astringency. let the kettle sit for a few minutes after it boils. around 160 to 175°f is a useful range for most matcha.
no thermometer? pour the boiling water into an empty mug, then into your matcha bowl. that little transfer helps cool it down.
next, check how much powder you are using.
more matcha does not automatically mean more matcha flavor. sometimes it just means a thick, bitter drink. start with about 2 grams, roughly 1 teaspoon, in 2 ounces of water. whisk that smooth, taste it, then add more water or milk.
also check the matcha itself.
matcha does not stay fresh forever. air, heat, light, and moisture are rough on it. keep the container sealed and dry. if an open tin has been sitting next to the stove for months, the recipe may not be the problem.
then look at what you are adding.
very sweet syrups can make the first sip taste easy, but they can also make the bitter finish feel harsher. before blaming the matcha, taste the plain matcha-and-water base. that tells you what you are actually working with.
my order of operations is simple: cooler water, a measured amount of powder, fresh matcha, then adjustments.
tl;dr: if matcha tastes painfully bitter, cool the water down and measure the matcha before changing everything else. start around 160 to 175°f and about 2 grams of matcha in 2 ounces of water.
want a reference cup before trying again? come taste how we make matcha at couplet.
coupletcoffee.com / @couplet
gefen