6 Reasons Why Your Matcha Is Bitter
Matcha is a popular tea that’s enjoyed for its numerous health benefits and flavor. If you’re new to matcha then you may have tasted the bitterness and astringency and wonder, is matcha supposed to be better?
Matcha has a complex flavor that’s vegetal, sweet, and with a pleasant umami flavor that adds depth. One of the flavors that you’ll taste in matcha is bitterness. However, the bitter flavor shouldn’t be overpowering. And if it is, then there are several reasons why.
In this blog, we’ll explore the reasons why matcha can taste bitter, how to avoid it, and eight tips to enhance its flavor. Whether you’re a seasoned matcha drinker or a curious newbie, this guide will help you enjoy matcha.
What Does Matcha Taste Like?
Matcha has a distinct and unique flavor profile that’s unlike any other tea. The taste can be described as vegetal, sweet, and bitter, with a pleasant umami flavor that adds depth and richness to the experience.
You may taste bitterness in matcha because it has a high concentration of catechins, which are powerful antioxidants. The level of bitterness can vary depending on the quality of the matcha, with higher-quality options often presenting less bitterness and a smoother taste.
The taste of matcha can be influenced by how you prepare it. Whisking the matcha properly, using water at the right temperature, and adding a desired sweetener can all contribute to a smoother, more well-rounded flavor.
Is Matcha Bitter?
Yes, matcha can taste bitter depending on its quality and preparation. High-quality ceremonial-grade matcha, for example, is made from the finest tea leaves and has a more mellow, sweet flavor. However, lower-quality or culinary-grade matcha will taste bitter.
The bitterness in matcha can also be attributed to the catechins present in the tea leaves. These naturally occurring compounds have antioxidant properties and contribute to the tea’s flavor profile.
Another factor that can influence matcha’s bitterness is how it’s whisked. Properly whisking matcha – using a bamboo whisk (chasen) and a zigzag motion – helps create a smooth, frothy consistency, which may alleviate the bitter taste.
6 Reasons Why Your Matcha Is Bitter
If you’re unsure why matcha is better, read below for six common reasons.
1. Matcha Grade: Ceremonial Vs. Culinary
There are two main grades of matcha: ceremonial and culinary. Ceremonial-grade matcha is made from higher-quality tea leaves, resulting in a smoother, less bitter taste. It also produces a much more vibrant green color because of the chlorophyll in the green tea leaves.
While culinary-grade matcha is more likely to be bitter due to lower-quality leaves. In contrast, the color is muted and is more yellowish-brown.
Ceremonial-grade matcha has a flavor best suited to drink, whereas culinary-grade is better for cooking, baking, and smoothies.
2. High In Antioxidants
Matcha contains antioxidants such as catechins and tannins, which can add to its bitterness. Tannins prevent the oxidization of cells caused by free radicals. Additionally, these antioxidants reduce inflammation by protecting the body from potential diseases.
They also play a big role in the bitter taste of matcha. Matcha is bitter because it has high tannins and polyphenol content.
3. Water Temperature Too Hot
Using water that’s too hot can cause matcha to become overly bitter.
Matcha contains chlorophyll, a chemical in plant cells that gives it a distinct green color. High-temperature water will break down chlorophyll and produce a stronger bitter flavor. Essentially, your matcha will have a burnt flavor which can be unpleasant.
The ideal water temperature for preparing matcha is around 160-175°F (70-80°C). If the water is too hot, it can extract more bitter compounds, resulting in a less pleasant taste.
4. Improper Storage
Improper storage can play a role in matcha’s bitterness. Exposure to light, heat, air, or humidity can degrade the quality of the tea leaves and increase bitterness.
Store your matcha in an airtight, opaque container away from direct sunlight and heat to maintain its quality.
5. Using Old Matcha
Fresh matcha has a vibrant green color and a fresher taste than older matcha. As matcha ages, its quality can diminish, leading to a more bitter taste.
To ensure the best flavor, consume your matcha within 3-4 months of purchase. Although matcha doesn’t expire, check the labels for the best-before-date
6. Improper Matcha-to-Water Ratio
The recommended amount of matcha for an eight-ounce cup serving is ½-1 teaspoon. This golden ratio will maintain matcha’s flavor without it being overpowering or watered down.
You can add more if you’d like a stronger matcha, but it’ll be more bitter than usual.
8 Ways To Make Matcha Taste Better
Not everyone enjoys the bitter taste of matcha. If you’re not enthusiastic about the hints of bitterness, here are eight ways to make matcha taste better.
1. Use Quality Matcha
Always use high-quality matcha powder to reduce bitterness and improve the taste of your matcha. Premium-grade teas such as Uji matcha is known for its vibrant green color, fine texture, and smooth flavor. Investing in quality matcha will ensure a more enjoyable and less bitter taste.
2. Correct Matcha To Water Amount
The right ratio of matcha to water can significantly impact the taste. A general guideline is to use around 1 gram (1/2 teaspoon) of matcha powder for every 2 ounces (60ml) of water. Adjust the ratio according to your personal taste preferences.
3. Use Quality Water
The quality of the water used in making matcha is essential. Use filtered or bottled water with a neutral pH level for a more balanced taste, as tap water often contains impurities that can impact the flavor.
4. Sift The Matcha
To avoid clumps and ensure a smooth texture, sift your matcha powder before adding water. Use a fine-mesh strainer or a traditional matcha sifter for the best results. This will help achieve a consistent flavor profile and reduce bitterness.
5. Add a Sweetener
If the natural taste of matcha is still too bitter for your liking, try adding a natural sweetener like honey, agave nectar, or stevia. Start with a small amount and adjust according to your taste preferences.
6. Brew With Proper Water Temperature
Brewing matcha with water that is too hot can increase its bitterness. The ideal water temperature for making matcha is between 160-175°F (70-80°C).
Use a temperature-controlled kettle or allow boiled water to cool for a few minutes before preparing your matcha.
7. Mix With Milk
Another way to lessen the bitterness of matcha is to mix it with milk or milk alternatives (like almond or soy milk). This combination of matcha and milk will get you a latte. A matcha taste has a creamier and smoother taste while still retaining the distinctive matcha flavor.
8. Properly Store Matcha
Proper storage is crucial to maintaining the taste and quality of your matcha powder. Keep it in an airtight container, away from direct sunlight, moisture, and strong odors. This will ensure your matcha retains its flavor, reducing bitterness and improving overall taste.
Hopefully, you can put these eight tips to enhance the taste of your matcha. After all, matcha is expensive, so it’s better saved than wasted.
Frequently Asked Questions
Why does the taste of matcha vary?
The taste of matcha can vary because of the grade, quality, freshness, and type of matcha used. For example, ceremonial-grade matcha is generally smoother and less bitter than culinary. Factors like growing conditions, soil quality, processing techniques, and storage methods can also influence the taste of matcha.
Is matcha supposed to be sweet or bitter?
Matcha is known for its bitter taste with a subtle hint of sweetness, vegetal and umami flavor. The taste can be influenced by the quality of the matcha. High-quality ceremonial-grade matcha will have a more balanced, slightly sweet, and umami flavor profile, whereas lower-quality or culinary-grade matcha may taste more bitter.
Is it okay to drink bitter matcha?
Drinking bitter matcha is fine because it doesn’t necessarily indicate that it is low-quality or unsafe to consume. However, if you find the bitterness of matcha unpalatable, there are several ways to reduce the bitterness, such as using a high-quality matcha, adjusting the water temperature, and experimenting with different preparation techniques.
When should you not drink matcha?
You should avoid drinking matcha if you are sensitive to caffeine or have been advised by a healthcare professional to limit caffeine intake, as matcha contains caffeine. Also, avoid consuming matcha late in the day if you are prone to sleep disturbances, as caffeine may interfere with your sleep.
What is the difference between ceremonial grade and culinary grade matcha?
Ceremonial grade matcha is of higher quality, as it is made from the first harvest of young tea leaves and processed carefully to preserve its delicate flavors and texture. Culinary-grade matcha is typically made from later harvests and may be more bitter and astringent. Ceremonial-grade matcha is best enjoyed independently, while culinary-grade matcha is suited for cooking, baking, and lattes.
Are there specific preparation methods to reduce matcha’s bitterness?
Yes, there are several preparation methods to help reduce the bitterness of matcha. First, choose a ceremonial-grade matcha, which is less bitter. Use water that has reached 175°F (80°C). Lastly, add sweeteners or milk to your matcha to help balance the bitterness.
Final Thoughts – Is Matcha Bitter?
Matcha is a unique and flavorful tea that is enjyed worldwide. Although matcha is slightly bitter, this shouldn’t be too overpowering. If your matcha tastes better then it’s likely because of poor quality, improper water ratio, hot water or proper storage.
While its bitterness can be a turn-off for some, there are plenty of tips and tricks to reduce its bitterness and enhance its flavor.
By using high-quality matcha, proper water temperature, and sweeteners, you can enjoy a delicious and nutritious cup of matcha. With these tips, you can elevate your matcha experience and savor every sip of this beloved tea.
