Making Matcha at Home - 3 Common Mistakes to Avoid

So, you’ve got your matcha powder, your favorite mug, and high hopes for a smooth, energizing cup. But... something’s off. Bitter taste? Clumps? No froth? Don’t worry — we’ve all been there.

Here are 3 matcha mistakes to avoid if you want café-quality results at home:

1. Not Sifting the Matcha First
Matcha is a fine powder — and it loves to clump. Skipping the sift means you’ll end up with bitter lumps floating in your drink, no matter how much you whisk.

✅ Fix: Use a small sieve or tea strainer to sift your matcha before adding water. It only takes a few seconds and makes a huge difference in texture.

Clump-free matcha = smooth, velvety perfection.

2. Using Water That’s Too Hot
Boiling water (100°C) scorches the delicate tea powder, making it taste bitter and flat. This is one of the easiest ways to ruin good matcha.

✅ Fix: Heat your water to around 70–80°C. If you don’t have a thermometer, just let boiled water sit for 1–2 minutes before pouring.

Cooler water = sweeter, more balanced flavor.

3. Stirring Instead of Whisking
Matcha doesn’t dissolve — it suspends in water. So if you’re just stirring with a spoon or fork, you’ll never get that signature frothy top (and your matcha won’t be fully mixed).

✅ Fix: Use a bamboo whisk (chasen) or an electric frother. Whisk in an “M” or “W” motion until light foam forms on the surface.

Creamy foam? It’s a sign you did it right.

Avoid these three mistakes and your homemade matcha will go from meh to matcha made in heaven. Smooth, frothy, and full of calm energy — just the way it should be.