Why Most Matcha Tastes Bitter and How to Fix It

If your first experience with matcha was bitter, grassy, or just… unpleasant, you’re not alone. Most people try matcha once, hate it, and assume that’s what it’s meant to taste like.
The truth? Good matcha isn’t bitter at all. When it’s high quality and made well, it’s smooth, vibrant, naturally sweet, and creamy - especially in a latte.

So why do so many people get a bad first impression?

If you’re brand new to matcha, you can also read our full Matcha 101 guide for a simple breakdown.

Low-quality matcha is the biggest culprit

Most bitterness comes from:

• old or oxidised powder

• low-grade leaves

• poor processing

• matcha powder exposed to heat, light, or air

• blends mixed with fillers

Cheap matcha is often made from older leaves, which are more bitter and a dull yellow-green colour. This is the matcha most people first try, and it sets the tone.

High-quality matcha should be bright green, soft in flavour, and naturally sweet - not harsh or grassy.

Packaging matters more than you think

Another issue is how it’s packaged.
A lot of producers sell matcha powder in large 100g bags or bigger, which might seem like good value, but air exposure destroys freshness quickly. As soon as matcha hits oxygen, it starts to oxidise - causing yellowing, clumping, and that classic bitter, dusty flavour.

Smaller, airtight tins help protect the powder and keep it vibrant for longer.

Another major factor: how you make it

Even the best matcha can taste bitter if it’s prepared the wrong way.

The most common mistakes include:

• using boiling water (it burns the powder)

• not sifting or whisking

• using too much powder

• watering it down

If you’ve made matcha that tasted sharp or astringent, there’s a good chance the water was too hot.

How to fix bitter matcha (quick wins)

Try these simple tweaks:

• Use water around 70–80°C, not boiling

• Whisk the powder first with a splash of water

• Aim for a smooth foam — no clumps

• Start with a latte if you’re new

• Use a good-quality, ceremonial-grade matcha powder

And just like with coffee, most first-time drinkers find they need a touch of sweetness while they adjust to the flavour. That’s completely normal - I did too, and I still love the tiniest hint of maple syrup.

These small changes make a huge difference in flavour.

Why quality matters so much

Shade-grown leaves, careful harvesting, and proper stone-grinding protect the natural sweetness, umami, and smooth texture in matcha powder.

Umami is that naturally savoury, creamy depth you taste in foods like avocado or Parmesan. In matcha, it shows up as a soft, rounded flavour that balances any bitterness. High-quality matcha powder has a gentle sweetness and velvety mouthfeel because the leaves develop more chlorophyll and amino acids while shaded.

Cheap matcha skips these steps, which is why the flavour falls flat, turns bitter, or tastes grassy.

If you want to know what good matcha should taste like, you can explore our Premium Matcha here.