Why Your Matcha Tastes Bitter & How to Fix It.

Most people blame the matcha. They don't.

Here's the thing—matcha is bitter. It's supposed to be. But there's a difference between earthy-bitter and burnt-bitter, and that second one? That's usually the water.

99% of matcha is water. If you're using hot tap water or water that's been boiled to oblivion, you're essentially scalding delicate leaf particles. Good matcha (especially ceremonial grade) needs water around 160-175°F. Not boiling. Not room temperature. That sweet spot in between.

Also—and I'm saying this gently—the little whisk matters. If you're stirring matcha with a regular spoon, you're creating clumps instead of a suspension. The bamboo whisk breaks it into particles that actually blend. It's not fancy. It's functional.

Start there. Better water temp, better whisk, better matcha experience.

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