Why does your matcha taste bitter? 5 causes

Reading time: ±6 minutes | Last updated: May 2026

Bitter matcha is almost always the result of one of five causes: water that is too hot (the number one reason), culinary grade instead of ceremonial, oxidized powder due to poor storage, too much matcha per cup, or a product that calls itself ceremonial but isn't. The good news: every cause is solvable. If you have ever found matcha bitter and given up because of it, you have likely never tasted the right matcha the right way.

In this article, we will go through each cause, provide the concrete solution, and show you how matcha tastes without bitterness when you do it right.

The 5 causes of bitter matcha

Quick answer: Water that is too hot (90 to 100 °C), culinary grade matcha, oxidized powder (stored poorly), too much matcha per cup (more than 2 grams), or a product that isn't truly ceremonial. Causes 1 and 2 are responsible for 90% of cases.

Cause 1: Water too hot (the number one culprit)

Quick answer: Boiling water (95 to 100 °C) excessively extracts catechins and tannins, which makes any matcha bitter, even ceremonial grade. The solution: use water at 70 to 80 °C.

This is the cause in more than half of the cases. Many people pour boiling water directly from the kettle over their matcha, just as they would with a tea bag. But matcha is not a tea bag. It is an ultra-fine powder of which you consume the entire leaf. At 100 °C, the catechins (bitter compounds) are extracted to the maximum, while the amino acids (umami, sweetness) are overshadowed.

The solution: use water at 70 to 80 °C. Boil the water, let it cool for 3 to 5 minutes with the lid open, or use a kettle with temperature control. Even the very best matcha tastes bitter with boiling water. The very worst matcha tastes slightly less bitter at the right temperature.

The full explanation with temperature guide? Read matcha water temperature: why it makes a difference.

Cause 2: Culinary grade instead of ceremonial

Quick answer: Culinary matcha is made from later harvests, shaded for less time, and machine-milled. It contains less L-theanine (sweetness) and more tannins (bitterness). It is intended for baking, not for drinking.

The second most common cause. Many beginners buy the cheapest matcha they can find (€8 to €15 per 30 grams), taste the bitterness, and conclude: "matcha isn't for me." In reality, they have been drinking culinary grade matcha, a product that is not meant to be drunk on its own.

The solution: switch to ceremonial matcha. The difference in taste is not subtle; it is a completely different product. Ceremonial matcha from a good Japanese region (Kagoshima, Uji) tastes smooth, umami-rich, and has a natural sweetness without any additives.

The full difference? Read ceremonial vs culinary matcha: what is the difference and which one to choose.

Cause 3: Oxidized powder (stored poorly)

Quick answer: Matcha that has been exposed to light, air, or heat loses L-theanine and chlorophyll and becomes more bitter. The color shifts from vibrant green to yellowish-brown. The solution: store matcha airtight, dark, and cool.

You can buy the very best ceremonial matcha and still ruin it through poor storage. Matcha is an ultra-fine powder with a huge surface area that oxidizes incredibly fast. When exposed to light, air, or heat, the flavor compounds break down: the L-theanine (sweetness) disappears, the catechins (bitterness) become relatively stronger, and the color fades.

Signs that your matcha is oxidized: the color is dull yellowish-brown instead of bright green, the smell is musty instead of fresh, and the taste is flat with a bitter aftertaste.

**The solution:** store matcha airtight, in the dark, and in the refrigerator. Read the full guide in storing matcha: how it stays fresh for months.

Cause 4: Too much matcha per cup

Quick answer: More than 2 grams of matcha per 60 to 80 ml of water creates an over-concentrated cup where the bitter compounds dominate. The solution: use 1 to 2 grams per cup and adjust the amount of water.

The standard amount is 1 to 2 grams of matcha (about 1 chashaku scoop or half a teaspoon) per 60 to 80 ml of water. If you use more matcha without extra water, the concentration becomes too high and the catechins dominate the taste.

This is a common mistake for beginners who think more matcha gives a stronger effect. That is true for caffeine and L-theanine, but the taste quickly becomes unpleasant. If you want a more intense matcha experience, make two cups instead of a double portion in one cup.

The correct preparation method step-by-step? Read how to make matcha: the perfect preparation.

Cause 5: The product is not truly ceremonial

Quick answer: "Ceremonial" is not a protected term. Any seller is allowed to put it on the label. The solution: check whether the packaging mentions the Japanese region, the harvest, and the milling. Is that info missing? Then it is likely not real ceremonial matcha.

This is the most frustrating cause. You buy matcha sold as "ceremonial," pay €25 or more for it, and it still tastes bitter. The problem: the word "ceremonial" is not protected or regulated. There is no authority that checks whether a product deserves that label.

How do you recognize the difference? Real ceremonial matcha always mentions the specific Japanese production region (Kagoshima, Uji, Nishio), the harvest (first), and the milling (stone-ground). If that information is missing and it only says "premium ceremonial matcha" without further specification, caution is advised.

The 5 quality tests? Read recognizing matcha quality: 5 home tests.

Diagnosis: which cause is it for you?

Quick answer: Using boiling water? Cause 1 (temperature). Matcha costs less than €15 per 30g? Cause 2 (culinary). Matcha open longer than 6 weeks? Cause 3 (oxidation). More than 2 grams per cup? Cause 4 (amount). No origin info on packaging? Cause 5 (not truly ceremonial).

How matcha tastes without bitterness

Quick answer: Good ceremonial matcha tastes umami-rich (savory, full), mildly sweet, slightly grassy, and has a creamy aftertaste. There is a subtle complexity comparable to a good glass of wine. Bitterness is absent or barely noticeable.

If you have only tasted bitter matcha, it is hard to imagine how good matcha tastes. The difference is comparable to cheap instant coffee versus freshly ground specialty coffee: the same product in name, but a totally different experience.

Ceremonial matcha from Kagoshima (like Unmatched Matcha) tastes:

Umami-rich. A full, savory taste comparable to a good broth or dashi. This is due to the high L-theanine content (20 to 30 mg per gram).

Mildly sweet. A natural sweetness without sugar. Not the sweetness of honey, but the subtle sweetness of a fresh pea or a good Japanese rice.

Slightly grassy. A fresh, green undertone that reminds you of freshly mown grass on a warm day. Pleasant, not overwhelming.

Creamy aftertaste. The ultra-fine powder (5 to 10 microns) gives the matcha a silky mouthfeel that lingers for a moment after drinking.

Matcha without bitterness: what Unmatched Matcha does differently

Quick answer: Unmatched Matcha is ceremonial matcha from Kagoshima: first harvest, long-shaded, stone-ground. It is specifically selected for the absence of bitterness and a rich umami flavor. Tested for nine months before the brand launched.

We did not found Unmatched Matcha to be "the cheapest matcha." We founded it because we fell in love with matcha abroad and couldn't find that quality in the Netherlands. The premise was simple: matcha without bitterness, with a full umami flavor that you want to repeat every day.

That means:

Kagoshima, Japan. Volcanic soil, mineral-rich, one of the best production regions for shade-grown tea.

First harvest. The youngest top leaves with the highest L-theanine content and the fewest tannins.

Long shading. At least 20 days, which maximizes L-theanine and minimizes bitterness.

Stone-ground. Granite mills that produce 30 to 40 grams per hour. Slow enough to keep the flavor compounds intact.

Nine months of testing. Dominique and Benck tested the matcha extensively in Dominique's shop before launching. If it doesn't meet their standards, it does not carry the name Unmatched.

Whether you live in Amsterdam, Utrecht, Almere, Zaandam, Hoofddorp, Laren, Soest, Purmerend, or anywhere else in the Netherlands: your order will be delivered the next working day. Free shipping from €50.

→ Order matcha without bitterness: ceremonial Unmatched Matcha

Frequently asked questions about bitter matcha

Why does my matcha taste bitter?

The five most common causes: water that is too hot (use 70 to 80 °C instead of boiling), culinary grade matcha (switch to ceremonial), oxidized powder (store airtight and in a cool place), too much matcha per cup (use 1 to 2 grams), or a product that calls itself ceremonial but isn't (check origin and harvest).

Which matcha is not bitter?

Ceremonial matcha from the first harvest, shaded for a long time and stone-ground, is naturally not bitter. The high L-theanine content provides a smooth, umami-rich flavor. Unmatched Matcha from Kagoshima is specifically selected for the absence of bitterness.

How do you make matcha without bitterness?

Three steps: use ceremonial matcha (not culinary), use water at 70 to 80 °C (not boiling), and use 1 to 2 grams of matcha per 60 to 80 ml of water (not too much). With these three steps, bitterness is virtually impossible.

Is all matcha bitter?

No. Bitterness is a sign of low quality, improper preparation, or poor storage. Good ceremonial matcha, prepared with water at the correct temperature, tastes umami-rich, mildly sweet, and smooth. Bitterness is absent or barely noticeable.

How does ceremonial matcha differ in taste from culinary?

Ceremonial matcha tastes umami-rich, smooth, and mildly sweet thanks to the high L-theanine content (20 to 30 mg per gram). Culinary matcha tastes grassy, bitter, and flat with a lower L-theanine content (8 to 15 mg per gram). The difference is comparable to specialty coffee versus instant coffee.

Give matcha a second chance

If you ever wrote off matcha because of the bitterness, it deserves a second chance. Not with the same matcha and the same preparation, but with ceremonial quality and the correct water temperature. The difference is so great that most people do not believe it is the same product.

One cup is enough to feel the difference. Smooth umami instead of sharp bitterness. Stable focus instead of jittery energy. A flavor you can appreciate early in the morning and that remains pleasant all day long.

Try it yourself. Order ceremonial Unmatched Matcha from Kagoshima. Start with the 30g and judge after your first cup. Free shipping in the Netherlands from €50.