Matcha tastes bitter for two reasons that have nothing to do with the powder: water that is too hot and too little water for the amount of powder. This guide gives the usual starting amounts for a thin usucha bowl and a thick koicha one, explains why 70-80°C is the zone most guides aim for, and lets you build a bowl to see how dose, water and temperature change the result.
It also covers sifting, whisking, what goes wrong, and what to look for in a temperature-control kettle.
Affiliate links, marked sponsored. We may earn a commission at no extra cost to you. Kit for this drink at three prices. Prices checked 12 Oct; every shop is on each product page.
A low-cost kettle with stepless temperature control and a display, so you can aim for the 70–80°C zone for matcha and other green teas instead of guessing.
Adjustable temperature · LED display · Constant-temp mode
A glass kettle with a selectable temperature, handy for matcha and delicate teas; you can see the water and set it below boiling.
Adjustable temperature · Glass body
A larger kettle with a temperature selector, for a household that also makes tea and coffee in bulk. It is more than one bowl of matcha needs, but the control is the point.
Temperature selector · 1.7 litre · Retro design
