5 mistakes when preparing matcha

Matcha is quite a luxurious product, so it requires special treatment. Inappropriate temperature, incorrect storage, or simply choosing poor-quality matcha will make it taste bitter and provide our body with less valuable properties.

If you are just starting your adventure with this type of powdered green tea, be sure to learn about the 5 most common mistakes - avoiding them will make you like matcha from the very beginning!

1. Inappropriate temperature for preparing matcha.

You don't really like matcha because you associate it with a bitter taste? You're probably using the wrong water temperature. Good quality green teas are very sensitive to water temperature. Too high and we will lose all the richness of flavor it offers us.

Most people are also accustomed to pouring hot, boiling water over their teas. However, we should avoid these habits when it comes to matcha. Using water at a temperature above 80°C will make our matcha bitter and lose its health-promoting properties.

The most optimal temperature for preparing matcha is between 70°C and 80°C. If you do not have a special kettle or thermometer, boil the water and let it cool at room temperature (e.g. in a special matcha bowl) for about 5 minutes. However, there is no lower temperature limit - you can easily prepare matcha with winter water by making an iced matcha latte.

2. Using very poor quality matcha.

This point is definitely the most important. However, even if we stick to all the others, poor quality matcha will always have a bitter and astringent taste.

First of all, define the purpose for which you want to use matcha. If you want to drink it as a tea, the best choice will be matcha called "ceremonial". This type of matcha will have a relatively high price, but if you want to prepare it in a classic style, or make a matcha latte - it is definitely worth investing in. If you want to use matcha in baked goods, desserts or cocktails, you can choose the cheaper version, called "culinary" matcha. However, better quality will give them a deeper, more distinct umami flavor.

In the case of powdered green tea, the place where it comes from is also crucial. We also recommend sticking to matcha made in Japan. This is where the highest quality matcha is produced. Price is also an important determinant - the matcha production process is very time-consuming and expensive, which affects the final price of the product.

For beginners - we recommend our ceremonial matcha .

3. Using the wrong amount of powder.

Very often, people who have just started using matcha wonder how much powder should be added to one serving. Assuming that one serving is 100 ml - about half a teaspoon will be the right amount. A larger amount is really too much - the taste will be very intense and the drink will be very thick. For beginners, we recommend even a smaller amount to gradually get used to the taste and appreciate all the flavor notes of matcha.

4. Wrong way to prepare matcha.

Matcha is powdered green tea that does not dissolve in water. Therefore, for proper preparation, it must be mixed evenly. A traditional method that has been used in tea ceremonies for centuries is the use of a chasen - a bamboo whisk. It helps to obtain the perfect foam and mix the powder with water well.

However, if you don't have a chasen, don't worry - an electric milk frother will also help you mix the matcha evenly.

5. Storing matcha incorrectly.

Something that many people forget is how to store matcha once it is opened. Just like with good quality coffee - after opening the can, it is recommended to store matcha in the refrigerator. Thanks to this, it will remain fresh for up to 6 months after opening.

When buying matcha, also pay attention to the production date. It is best to use matcha within one year from the date of packaging.