Why Is My Matcha Bitter? 7 Common Reasons

Does this sound familiar? You’re expecting a smooth, balanced sip of freshly made matcha and you’re hit with bitterness instead.

If your cup of matcha doesn’t taste the way it should, you’re certainly not alone. Many try it for the first time, only to be caught off guard by a downright unpleasant flavor.

This experience usually begs the question: Why is my matcha bitter?

A bit of bite can be part of the experience, especially in stronger blends. But when bitter matcha overpowers everything else, something’s off. 

Whether it’s the prep, the grade, or the quality, the answer is usually hiding in the details – and that’s a great place to start. Let’s take a quick look at some of the most common reasons behind your bitter matcha.

1. You’re Using the Wrong Grade

Not all matcha is made for sipping. If your drink tastes harsh or overly sharp, there’s a good chance you’re using culinary matcha instead of ceremonial-grade matcha. 

The difference matters. Culinary-level matcha is designed to hold its flavor when mixed with milk, sweeteners, or used in baking—it’s naturally more bitter and bold. That’s not a flaw; it’s meant for a different purpose.

On the other hand, ceremonial grade matcha is smoother, softer, and intended to be whisked with water on its own. It has a more refined taste and less bite.

The problem is that many blends are mislabeled or misunderstood, so it’s easy to end up with the wrong one.

2. Your Matcha Is Low-Quality

Even the best preparation can’t fix low-grade matcha. If your powder looks dull, clumps easily, or brews with a harsh edge, poor quality is likely the issue. 

Many cheap matcha powders include stems, oxidized particles, or lower harvests – all of which lead to bitterness and a muddy finish.

Quality matcha should have a bright, vibrant matcha color, soft texture, and a clean, almost creamy mouthfeel. 

That comes from shade-grown leaves, careful grinding, and proper storage from start to finish. You’ll taste the difference immediately. 

Superior matcha quality doesn’t need to be masked with milk or sweeteners. If your matcha tastes off, the quality may not be where it needs to be.

3. You’re Adding Too Much Powder

More matcha doesn’t always mean more flavor. In fact, using too many scoops of matcha is one of the quickest ways to end up with a bitter, chalky brew.

A single scoop of matcha equates to roughly one to two grams of matcha, and that’s usually more than enough for one cup of matcha.

The trouble starts when that amount doubles or triples without adjusting the water. Many matcha beginners eyeball it and end up with a drink that’s too dense, too intense, and hard to enjoy. 

Getting the right ratio of matcha matters more than people think. A lighter hand often brings out the best in both flavor and texture.

4. The Water Is Too Hot

If your matcha tastes harsh or overly sharp, check the water temperature. Boiling water burns matcha, pulling out bitterness and flattening the flavor. 

The ideal temperature for matcha sits between 70 and 80°C—hot enough to blend, but gentle on the powder.

Another mistake? Skipping the bamboo whisk. Without it, clumps form and concentrate the flavor in all the wrong ways. A smooth, even mix depends as much on technique as it does on heat.

5. Your Matcha Might Be Stale

Matcha powder is sensitive to air, light, and heat, which makes it more fragile than many realize.

Left unprotected, it loses its vibrancy quickly. If your brew has a dusty smell, dull green color, or tastes unusually flat with a tinge of bitterness, there’s a good chance the matcha has gone stale. 

The usual culprit? Poor storage. Cans of matcha left open or kept in warm, bright spaces tend to oxidize fast. Even high-grade powders can take a sharp turn if not handled properly.

To avoid that bad matcha taste, treat your powder carefully: store it in an airtight container, away from sunlight, and preferably in the fridge.

6. It Comes From the Wrong Source

Not all matcha is grown with the same level of care, and origin plays a bigger role than most realize.

Japanese matcha is often prized for its smoother flavor, thanks to long-standing traditions and thoughtful cultivation.

Skilled matcha farmers shade their tea leaves before harvest, which boosts the chlorophyll in matcha and gives it that vibrant green color and mellow finish. 

Lower-grade imports often skip this step, leading to a harsher taste. When in doubt, Japanese matcha tea is a good place to start.

7. It’s Old Store-Bought Matcha

If your matcha tastes dull, stale, or oddly bitter, the problem might be on the shelf, not in your prep. Matcha from supermarkets can sit for months under bright lights in thin packaging that does the powder no favors.

By the time it reaches your kitchen, that once-fresh matcha has lost much of its character. What’s left often lacks the clarity, balance, and complex flavors you expect.

Bitterness isn’t always about the blend itself; it’s about how long it’s been sitting around. Matcha from a trusted source will always taste noticeably better.

How to Make Bitter Matcha

One bitter cup doesn’t mean you have to give up on matcha. The smallest tweaks can change everything. Try these matcha tips:

• Swap dairy for oat or nut milk to mellow the taste.
• Add a drop of vanilla extract or a sprinkle of cinnamon for balance.
• Blend into a cold matcha drink for a smoother finish.
• Pair with a sweet snack like dates, berries, or almond butter toast.
• Use cooler water to protect the flavor.
• Stir thoroughly with a bamboo whisk for a light, frothy texture.
• Try a different form of matcha, like a latte or smoothie.
• Drink it mid-morning or after a meal to reduce digestive strain.

Even great matcha needs a little help sometimes. With the right approach, you can turn bitterness into a beautifully balanced ritual!

Choosing a Better Matcha Next Time

Are you still wondering: Why is my matcha bitter? It often comes down to grade, freshness, preparation, or how the matcha was stored. 

However, once you know what to look for, that bitter edge becomes much easier to avoid. Start with ceremonial grade matcha that’s clearly labeled, date-stamped, and sealed properly. 

The color should be vibrant, not dull, which usually signals good-quality matcha. Skip dubious matcha with no source or grade—it rarely delivers on taste.

Getting to your perfect matcha takes patience and curiosity. Try different farms, explore brands, and notice how each cup feels.