Why Most Beginners Make Matcha Wrong (And How to Fix It)
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A simple guide to get smooth, delicious matcha from day one
Many beginners try matcha once, taste bitterness, get clumps, or feel confused — and then think matcha is “not for them.”
But the real problem isn’t you.
It’s the technique.
Matcha is the only tea that you drink whole, so small mistakes easily change the experience. Once you understand the basics, your matcha becomes smooth, creamy, and enjoyable every single time.
This guide breaks down the most common beginner mistakes and shows you exactly how to fix them.
1. Using Boiling Water
The #1 cause of bitterness.
Boiling water “burns” matcha, making it taste:
- harsh
- sharp
- bitter
- grassy
Fix:
Use 160–175°F (70–80°C) water.
If you don’t have a thermometer:
👉 Boil water → let it rest for 2–3 minutes → use.
2. Using Too Much Matcha
Beginners often scoop a huge amount, thinking “more matcha = more benefits.”
But too much powder makes the drink:
- overpowering
- thick
- bitter
Fix:
Start with ½ teaspoon to 1 teaspoon max.
You can always increase later.
3. Not Sifting the Matcha
Matcha naturally clumps — that’s normal.
But if you skip sifting, your drink becomes:
- chunky
- gritty
- uneven
Fix:
Sift the matcha through a small strainer before whisking.
This creates a silky-smooth mix.
4. Not Whisking Properly
Stirring with a spoon does NOT work with matcha.
Improper whisking creates:
- clumps
- settling
- uneven flavor
Fix:
Whisk in a W-shape motion (not circles) for 10–15 seconds.
No whisk?
Use:
- a milk frother
- a blender
- a mason jar with lid and shake well
5. Adding Milk Too Early
Pouring milk directly on dry matcha locks in clumps.
Fix:
Always mix matcha with a small amount of water first → then add milk.
6. Using Low-Quality Powder
Even perfect technique can’t save:
- old
- dull
- bitter
- low-grade matcha
Beginners usually start with low-quality powder from grocery stores or discount “ceremonial” packs online — that’s why their first experience is frustrating.
Fix:
Choose a beginner-friendly matcha that is:
- organic
- first harvest
- shade-grown
- stone-ground
- smooth and mild (not grassy or bitter)
This is exactly what Jiyu Matcha is crafted for.
7. Expecting Café-Level Drinks on Day One
Cafés use:
- cold foam machines
- steamers
- sweeteners
- syrups
- professional-grade frothers
When beginners try matcha at home without technique, the difference feels huge.
Fix:
Start simple.
Use this beginner recipe:
Beginner Latte Method
- 1 tsp Jiyu Matcha
- 3 tbsp warm water (160–175°F)
- Whisk until smooth
- Add 1 cup warm milk
- Sweeten lightly if needed
This ensures a smooth, pleasant taste every time.
The Right Way = A Better First Experience
When beginners use the right powder and the right method:
✔ no bitterness
✔ no clumps
✔ no confusion
✔ no frustration
Just smooth, calming, delicious matcha — the way it’s meant to be.