Why Does Matcha Taste Bitter? 6 Common Reasons

If your first experience of matcha was bitter, powdery or unpleasantly grassy, you’re definitely not alone.

Matcha naturally has some bitterness and astringency, but it shouldn’t have to taste harsh. The powder, preparation and storage can all affect the final drink—and a few small changes may completely transform it.

Here are six common reasons your matcha tastes bitter.

Is matcha supposed to taste bitter?

Matcha naturally contains compounds called catechins, which contribute some bitterness and astringency. Astringency is the slightly dry, puckering feeling you may notice in your mouth.

However, matcha can also have fresh, creamy, vegetal and savoury or umami notes. A balanced drink may have gentle bitterness, but it shouldn’t necessarily taste burnt or overwhelmingly harsh.

The exact flavour varies according to where and how the tea was grown, harvested, processed, stored and prepared.

1. Your water is too hot

Pouring freshly boiled water directly onto matcha is one of the most common preparation mistakes.

Higher water temperatures can make bitter and astringent flavours more noticeable. Using slightly cooler water often around 70–80°C—can produce a smoother, more balanced drink.

If you don’t have a temperature-controlled kettle, allow freshly boiled water to cool before adding it to your matcha.

2. You’re using too much powder

Adding extra matcha doesn’t always create a better or stronger drink. It can simply make it more concentrated, bitter and difficult to mix smoothly.

Measure the matcha and water rather than guessing. If you’re using a prepared blend, follow the serving and mixing instructions provided for that particular product.

You can then adjust the drink gradually according to your own taste.

3. The matcha isn’t fresh

Matcha is sensitive to air, heat, light and moisture. Once opened, its flavour and colour can change over time.

Fresh matcha is usually vibrant green, although the precise shade varies. Powder that has become noticeably dull or yellowish may also taste flatter or harsher.

Keep matcha tightly sealed and follow the storage instructions on its packaging. Avoid leaving it beside a hot cooker or in direct sunlight.

4. The matcha itself tastes stronger

Not every matcha powder has the same flavour.

The growing conditions, harvest, leaves, processing, origin and intended use can all influence how smooth, savoury, grassy or bitter it tastes. Terms such as “ceremonial grade” are widely used in marketing, but they don’t provide one universal guarantee of flavour or quality.

A powder intended for baking may taste much stronger when prepared as a simple drink, because it was designed to remain noticeable alongside other ingredients.

5. The matcha hasn’t mixed properly

Dry matcha can form small clumps when liquid is added. Those concentrated pockets of powder can taste particularly bitter or chalky.

Sifting the powder first can help. You can also mix it thoroughly with a small amount of water before adding the rest of your water, milk or ice.

A bamboo whisk, handheld frother or sealed shaker can all help, depending on the product and preparation instructions.

6. Your matcha-to-milk ratio isn’t right for you

Taste is personal. A small amount of milk may still leave the drink tasting intense, while too much milk can completely hide the matcha flavour.

Try adjusting the balance gradually. A creamier milk, plant-based alternative, vanilla or small amount of sweetness may soften the flavour if that’s how you enjoy your matcha.

There’s no prize for forcing yourself to drink it in a way you dislike. The best matcha routine is one you genuinely look forward to.

How can you make matcha taste less bitter?

Start with these simple changes:

Use water below boiling, measure the powder, sift out any clumps and make sure the matcha has been stored properly.

Mix it first with a small amount of water, then add milk and ice if you’re making a latte. Adjust one element at a time so you can work out which change improves the flavour for you.

Why flavour matters to Sip & Glow

Creating a collagen matcha isn’t simply a case of combining several fashionable ingredients in a pouch.

Every adjustment can change the colour, sweetness, matcha strength, creaminess and overall experience. We’ve already learned that a formula can sound beautiful on paper but still need plenty of work in the glass.

For us, Sip & Glow needs to taste like something you want to drink—not something you tolerate because it’s part of a wellness routine.

The bottom line

Matcha naturally has some bitterness, but an excessively harsh drink may be caused by overly hot water, too much powder, poor storage, clumps or simply a matcha that doesn’t suit your taste.

Small preparation changes can make a surprisingly big difference. And if you’re new to matcha, a creamy iced latte can be a lovely place to begin.

Follow Sip & Glow as we share more honest matcha guides and the real journey behind developing our first blend.

This article is for general information only. Always follow the preparation and storage instructions supplied with the individual product.