Why Matcha Tastes Bitter (And Why Jiyu Doesn’t)

Why Matcha Tastes Bitter (And Why Jiyu Doesn’t)

A simple explanation for beginners

If you’ve tried matcha before and found it bitter, sharp, or “grassy,” you’re not alone.
Most people’s first experience with matcha is disappointing — and it creates the belief that all matcha tastes that way.

But here’s the truth:

Good matcha is NOT supposed to be bitter.
Bitterness is a sign of poor quality or wrong preparation.

This guide explains why most matcha tastes harsh… and why Jiyu Matcha is crafted specifically to taste smooth for beginners.

1. Why Most Matcha Tastes Bitter

A. Lower-Grade Leaves

High-quality matcha uses the first, youngest leaves.
Cheap matcha often contains:

  • older leaves

  • stems & veins

  • late harvest leaves

  • leaves exposed to full sun

Older leaves = more bitterness.

B. Not Enough Shade-Growing

Real ceremonial matcha is grown in shade for a few weeks before harvest.

Shade-growing increases:

✔ L-theanine → smooth, creamy, umami flavor
✔ chlorophyll → bright green color

Poor shade-growing increases catechins → bitterness.

C. Heat-Damaged Grinding

Matcha MUST be stone-ground slowly.

Fast machines = heat
Heat = burned leaves
Burned leaves = bitter taste + dull color

D. Old or Oxidized Matcha

Matcha loses freshness faster than other teas.

Old matcha becomes:

  • yellowish

  • stale

  • dusty

  • bitter

Many mass-market matcha products are already old by the time the customer receives them.

E. Wrong Preparation

Even good matcha becomes bitter if:

  • you use boiling water

  • you use too much powder

  • you don’t sift

  • you don’t whisk properly

Most beginners make these mistakes — not their fault — they were never taught the right way.

2. Why Jiyu Matcha Doesn’t Taste Bitter

Jiyu is carefully crafted specifically for beginners who want smooth, clean, gentle-tasting matcha without grassy bitterness.

Here’s what makes it different:

1. First-Harvest Organic Leaves Only

We use only young, shade-grown leaves.

This gives you:

✔ naturally smooth flavor
✔ mild umami
✔ no harshness
✔ clean, gentle taste

2. Developed for Beginner Taste Preferences

Beginners usually want matcha that is:

  • smooth

  • light

  • not grassy

  • not bitter

Jiyu is designed exactly for this.

3. Longer Shade-Growing for Natural Sweetness

More shading = more L-theanine = natural sweetness.

This is why Jiyu tastes smoother — without needing sugar or additives.

4. Slow Stone Grinding

We protect the leaves from heat so you get:

✔ pure flavor
✔ fresh aroma
✔ soft texture
✔ vibrant green color

5. Small-Batch Freshness

We grind and pack in small batches so beginners taste real, fresh matcha — not stale leftovers.

6. Beginner-Friendly Preparation Guide Included

Your matcha comes with:

  • exact water temperature

  • correct matcha-to-water ratio

  • whisking instructions

  • beginner latte recipe

When beginners prepare matcha right, bitterness disappears.

3. How to Make Sure Your Matcha Never Tastes Bitter Again

Use this simple beginner method:

Beginner Brewing Method

  • 1 tsp (2g) matcha

  • 3 tbsp warm water (160–175°F / 70–80°C)

  • whisk until smooth

  • add more hot water or milk

Avoid This

❌ boiling water
❌ too much powder
❌ skipping sifting
❌ using old matcha

Small steps → big difference.

4. Conclusion: Matcha Isn’t Bitter — Bad Matcha Is

Most people believe matcha is naturally bitter because they’ve only tried low-quality or incorrectly prepared matcha.

Jiyu was created to change that belief.

✔ Smooth
✔ Beginner-friendly
✔ Pure
✔ Organic
✔ No bitterness

A perfect matcha experience — even if it’s your first cup

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