Ceramic Matcha Bowl with Whisk Holder, 2pcs/set K Series Deep Space

How is matcha graded?

Matcha is graded by color, aroma, and flavor. The lowest are food-grade products used to make green tea soba noodles, green tea ice cream, cookies, cakes, and other foods, mostly sweets. Above them are many grades of thin tea (usucha) for whisking in the usual way. Mid-level thin tea products are often excellent, both colorful and flavorful. Higher grades are more costly, brighter green, richer in aroma and flavor, and less bitter. The very best matcha, called ceremonial grade, is the most costly with the best color, very aromatic, and deeply flavored with a perfect balance of bitter and sweet tastes. Within this category, too, are various subgrades. The highest can be prepared as thick tea (koicha) that uses a much higher ratio of tea to water and is mostly used in the meal accompanying a formal tea ceremony.

Why does my matcha taste bitter?

If your matcha tastes bitter, it may be an inferior grade of tea. Also, the water might be too hot, you may have used too much matcha, or you did not whisk it properly. If there are breaks in the froth that reveal the liquid underneath or big bubbles on the surface, the flavor profile will not be as good as it should be.

Why doesn’t my matcha froth well?

This could be due to not whisking the matcha thoroughly, but more often than not, it is due to not using enough matcha tea powder for the amount of hot water.

Why do I have clumps when drinking my matcha?

This is due to not sifting the matcha before preparation. If you sift the matcha (by rubbing a quantity through a fine sieve), this will not happen.

Will the water temperature affect my matcha taste?

Water temperature is very important. If the water is too hot, it will alter the umami taste of matcha. The optimal temperature in winter is 167-185°F and in the summer 158-176°F.

For more FAQs, pls visit our Matcha Handbook section.