The secret to exceptional matcha begins long before the leaves are ground into powder. It starts in the fields of Japan, where traditional farming methods create a tea unlike any other. The best matcha comes from plants that are shade-grown for weeks, a process that gives the leaves their vibrant color and rich, savory umami flavor. Understanding this connection between the farm and the final product is key to choosing a superior tea. When you know what makes a source special, you can make better choices. We’ll explain why origin matters and how to protect that farm-fresh quality at home.
Key Takeaways
- You consume the entire leaf: Matcha is a fine powder made from shade-grown tea leaves, so you ingest all of its nutrients, antioxidants, and rich umami flavor, unlike steeped green tea where the leaves are thrown away.
- Expect calm, focused energy: Thanks to a unique amino acid called L-theanine, the caffeine in matcha provides a sustained lift without the jitters or crash associated with coffee, promoting a feeling of relaxed alertness.
- Quality and preparation are key: For the best flavor, choose the right grade for your purpose (ceremonial for sipping, culinary for lattes). Always use hot, not boiling, water and whisk well to create a smooth, frothy drink and prevent a bitter taste.
What Is Matcha?
So, what exactly is matcha? At its heart, matcha is a finely ground powder made from a special type of green tea. The leaves are grown in the shade for several weeks before harvest, a simple step that creates matcha’s brilliant green color and its signature savory, complex flavor known as umami. When you drink matcha, you’re not just steeping leaves in water; you’re consuming the entire leaf itself, whisked into a frothy, nourishing drink. It’s a practice rooted in mindfulness and tradition, offering a moment of calm in a cup.
From Leaf to Powder: How Matcha Is Made
The journey from a tea bush to the vibrant powder in your cup is a meticulous one. It all starts with the Camellia sinensis plant, but the process diverges from there. First, the tea bushes are covered to shield them from direct sun. After a few weeks, only the youngest, most tender spring leaves are carefully picked by hand. These leaves are quickly steamed to halt oxidation, which locks in their bright green color and fresh, sweet notes. Finally, the leaves are dried, de-stemmed, and de-veined to become tencha. This tencha is then slowly stone-ground into a silky powder. This process, honored for centuries, is what our partners at our family-owned farm in Uji have perfected.
The Secret of Shade-Grown Tea
Why go to all the trouble of shading the tea plants? This technique is the key to matcha's unique properties. When the leaves are shielded from the sun, the plant produces more chlorophyll, which gives matcha its stunning emerald hue. At the same time, the plant creates more amino acids, particularly L-theanine. This is what creates matcha’s distinct umami flavor, a rich and savory taste without bitterness. The combination of these compounds gives matcha its special character: a full-bodied flavor and a feeling of calm, focused energy. It's this dedication to traditional methods that defines our entire philosophy at Sorate.
Whole Leaf vs. Powder: What's the Difference?
When you brew a typical cup of green tea, you steep the leaves in hot water and then discard them, leaving many of the leaf’s nutrients behind. Matcha is different. Because the entire tea leaf is ground into a powder, you consume all of it when you drink it. Think of it like the difference between drinking the water you boiled spinach in versus eating the spinach itself. By consuming the whole leaf, you get a more concentrated source of everything the plant has to offer, from flavor to antioxidants. When you prepare a bowl of our ceremonial grade matcha, you’re experiencing the whole leaf in its purest, most potent form.
Matcha vs. Green Tea: What's the Difference?
It’s a question I hear all the time: "Isn't matcha just a fancy green tea?" While both matcha and green tea come from the same plant, Camellia sinensis, they are worlds apart in how they're grown, processed, and enjoyed. Think of it like the difference between grapes and wine. Same origin, but the final product is completely distinct.
With traditional green tea, you steep the leaves in hot water and then discard them. With matcha, you’re drinking the entire leaf, which has been carefully stone-ground into a vibrant, fine powder. This single difference in preparation changes everything, from the flavor and texture to the nutritional profile. Understanding this distinction is the first step to appreciating what makes each tea special.
Comparing Flavor, Texture, and Nutrition
When you prepare a cup of traditional green tea, you get a light, clean infusion with grassy, sweet, or even roasted notes, depending on the variety. The experience is delicate. Matcha, on the other hand, is a completely different story. Because you consume the whole leaf, the flavor is much richer and more complex. It’s often described as creamy and full-bodied with a distinct umami savoriness and a sweet, vegetal finish.
This whole-leaf difference also means matcha packs a more concentrated nutritional punch. It’s exceptionally high in antioxidants, the healthy compounds that support your body’s wellness. The caffeine content is also higher in matcha than in steeped green tea, putting it on par with black tea. It gives you a gentle, sustained energy without the jitters you might get from coffee.
Clearing Up Common Matcha Myths
One of the biggest misconceptions is that any powdered green tea can be called matcha. True matcha is the result of a meticulous and ancient cultivation method. Weeks before the harvest, the tea plants are covered with shade cloths. This process, which you can see firsthand at our family farm in Uji, forces the leaves to produce more chlorophyll and L-theanine, giving matcha its brilliant green color and unique calming properties.
This special growing technique is what makes authentic matcha so much more potent than regular green tea. After harvesting, the leaves are steamed, dried, and slowly stone-ground into a silky powder. So, while it is a type of green tea, its journey from leaf to cup is what makes it a powerhouse of flavor and nutrients, setting it far apart from its steeped cousins.
Decoding Matcha Grades
When you start exploring the world of matcha, you’ll quickly notice terms like "ceremonial" and "culinary." These aren't just marketing buzzwords; they’re important classifications that tell you about the tea's quality and how it’s best enjoyed. The grade of a matcha powder is determined by several factors, including which leaves are used, when they are harvested, and how they are processed. Understanding these differences is the key to picking the perfect matcha for your morning ritual or your next baking project. Think of it like choosing the right olive oil; some are for drizzling and finishing, while others are for everyday cooking.
Ceremonial Grade: For Traditional Sipping
Ceremonial grade is the highest quality matcha you can find. It’s made from the youngest, most tender tea leaves, which are picked during the first harvest of the year. These leaves are carefully stone-ground into an incredibly fine, vibrant green powder. Because of its delicate, naturally sweet, and umami-rich flavor, ceremonial grade matcha is meant to be prepared simply with hot water and whisked until frothy. This is the grade used in traditional Japanese tea ceremonies, where the pure, nuanced taste of the tea is the main focus. If you want to experience matcha in its most authentic form, this is the grade for you.
Culinary Grade: For Lattes and Baking
Culinary grade matcha is made from leaves harvested later in the season. This gives it a more robust and slightly more assertive flavor, which is perfect for mixing with other ingredients. Its stronger taste profile allows the matcha flavor to shine through in lattes, smoothies, and baked goods without getting lost. While it’s a great, often more affordable, option for your kitchen creations, remember that quality still matters. Using a high-quality matcha, even in a latte, will always yield a better taste. To get started making your own cafe-style drinks, you can find everything you need in our matcha kits.
How to Choose the Right Grade for You
Choosing the right matcha really comes down to how you plan to use it. Are you looking forward to a quiet moment, savoring a traditionally prepared bowl of tea? Then you’ll want to reach for a ceremonial grade. Its subtle flavors are best appreciated on their own. If your goal is to whip up a creamy matcha latte, blend a green smoothie, or bake matcha-flavored cookies, a culinary grade will serve you well. The most important thing is to select a matcha that fits your purpose, ensuring you get the best possible flavor and experience every time.
Why Uji Matcha Stands Out
You’ll often hear the name "Uji" associated with the finest matcha, and for good reason. Uji, a city in the Kyoto prefecture of Japan, is the historical birthplace of Japanese green tea. The region’s unique terroir, with its misty climate, rich soil, and rolling hills, creates the perfect conditions for growing exceptional tea. For centuries, farmers in this area have perfected the art of tea cultivation and production. This deep-rooted expertise is why matcha from Uji is celebrated worldwide for its unparalleled quality, vibrant color, and exquisite taste. It’s a legacy of craftsmanship you can taste in every sip.
What Are the Health benefits of Matcha?
Beyond its beautiful color and rich, earthy flavor, matcha is a true wellness powerhouse. When you drink a bowl of matcha, you’re consuming the entire tea leaf, which means you get a concentrated dose of all its nutrients. This is different from regular green tea, where the leaves are steeped and then discarded. This whole-leaf consumption is the secret behind matcha’s impressive range of health benefits, from providing a clean source of energy to supporting your overall well-being. It’s a simple, mindful ritual that does your body a world of good.
A Powerful Source of Antioxidants
One of the most celebrated benefits of matcha is its incredibly high antioxidant content. Antioxidants are compounds that help protect your body from damage caused by free radicals, which are unstable molecules that can lead to cellular stress. Matcha is packed with a type of antioxidant called catechins, particularly epigallocatechin gallate (EGCG). Because you consume the entire ground leaf, you get a much more potent dose of these protective compounds compared to other teas. In fact, some experts consider matcha one of the most powerful sources of antioxidants available, making it a fantastic addition to a health-conscious lifestyle.
Calm Alertness: The L-Theanine Effect
If you’ve ever felt jittery or anxious after drinking coffee, you’ll love the unique energy that matcha provides. This is thanks to an amino acid called L-theanine. L-theanine promotes a state of calm, focused alertness by stimulating alpha brain waves, which are associated with relaxation and mental clarity. It works in harmony with the natural caffeine in matcha to give you a sustained, gentle lift without the crash. This is why Zen monks have used matcha for centuries to stay alert during long periods of meditation. It’s the perfect drink for a productive afternoon or a moment of mindful focus.
Supporting Your Metabolism and Heart
Incorporating matcha into your daily routine can also be a great way to support your body’s natural functions. The powerful combination of catechins and caffeine found in matcha may help support a healthy metabolism. These same compounds, particularly EGCG, are also studied for their positive effects on cardiovascular health. While matcha isn't a magic bullet, making it part of a balanced diet and active lifestyle is a simple, enjoyable way to give your body extra support. It’s a small ritual that contributes to your larger wellness goals.
The Cleansing Power of Chlorophyll
The stunning, vibrant green color of high-quality matcha is more than just beautiful; it’s a sign of its rich chlorophyll content. Our matcha from Uji gets its brilliant hue from a special shade-growing process. Weeks before harvest, the tea plants are covered to reduce their exposure to sunlight. This causes the leaves to produce an abundance of chlorophyll, which is essential for photosynthesis. Chlorophyll is also known for its natural cleansing properties, helping to gently detoxify the body. So, with every sip, you’re not just enjoying a delicious tea, you’re also taking in the pure, green goodness of nature.
How Much Caffeine Is in Matcha?
If you're curious about matcha, one of the first questions you probably have is about the caffeine. Many of us are looking for a gentle energy lift to power through the day, but we're wary of the jitters and afternoon crash that can come with coffee. This is where
Caffeine Content: Matcha vs. Coffee vs. Green Tea
When you compare the numbers, the caffeine content in matcha can be surprising. A typical serving of matcha, which is about a teaspoon of powder, can have anywhere from 38 to 176 milligrams of caffeine. The exact amount depends on the quality of the matcha and how much powder you use. For comparison, an average 8-ounce cup of coffee contains around 100 milligrams. This means your daily matcha can have less, about the same, or even more caffeine than your usual cup of coffee. Where it really stands apart is from its cousin, steeped green tea, which typically only has about 30 milligrams of caffeine per cup.
Why the Matcha Buzz Feels Different
So, if matcha can have as much caffeine as coffee, why doesn't it leave you feeling jittery? The secret lies in a powerful amino acid called L-Theanine. Matcha is rich in L-Theanine because the tea leaves are shade-grown, a process that significantly increases its concentration. This is a key part of the cultivation method at our farm in Uji. This amazing compound promotes a feeling of calm, focused relaxation without making you drowsy. When L-Theanine partners with caffeine, it slows the body's absorption of it, leading to a longer, more sustained release of energy. This is why you get "calm alertness" instead of a quick spike and crash. You're also consuming the entire ground leaf, getting all of its goodness, not just what infuses into water.
What Does Matcha Taste Like?
If you’re new to matcha, you might be wondering what all the fuss is about. Its flavor is complex and unlike any other tea you’ve tried. Because you consume the entire tea leaf, which has been ground into a fine powder, you get a much richer and more intense experience than you would from a steeped tea. The taste can be surprising at first, but once you know what to expect, you can appreciate its incredible depth. The flavor is often described as a balance of savory, sweet, and slightly bitter notes that come together in a smooth, creamy texture.
The Flavor Profile: Umami, Sweet, and Astringent
The first thing you’ll notice in a high-quality matcha is a distinct savory flavor called umami. It’s the same rich, satisfying taste you find in foods like mushrooms and parmesan. This is followed by a subtle, natural sweetness that comes from the L-theanine amino acid developed during the shade-growing process. It’s not a sugary taste, but rather a smooth, vegetal sweetness that balances the flavor profile. Finally, you might detect a slight astringency or bitterness, which provides a clean, crisp finish. In a good matcha, this bitterness is pleasant and refreshing, not sharp or overwhelming. When whisked properly, all these notes combine into a full-bodied, creamy drink that feels both energizing and grounding.
How Quality and Grade Shape the Taste
Not all matcha is created equal, and the grade dramatically affects the flavor. Ceremonial grade matcha, made from the youngest, most tender tea leaves, has the highest concentration of L-theanine. This gives it a profoundly smooth, delicate flavor with strong umami notes and almost no bitterness. It’s designed to be sipped and savored on its own. Culinary grade, on the other hand, is made from older leaves, giving it a bolder, more robust, and slightly more astringent flavor. This makes it perfect for lattes, smoothies, and baking, as its strong taste can hold its own against other ingredients. The best matcha comes from regions renowned for their tea cultivation, like Uji, Japan, where generations of expertise produce a perfectly balanced and vibrant tea.
More Than a Drink: Matcha's Cultural Roots
When you prepare a bowl of matcha, you’re taking part in a tradition that stretches back centuries. More than just a tasty green drink, matcha is woven into Japanese culture, with deep roots in meditation, art, and hospitality. Understanding this history brings a new layer of meaning to your daily tea ritual, turning a simple habit into a mindful practice. It connects us to the generations who cherished this powdered green tea not just for its flavor, but for the sense of peace and presence it inspires.
A History in Zen and Meditation
Matcha’s story begins in China, but its soul was truly formed in Japan. In the 12th century, a Japanese monk named Eisai returned from a trip to China, bringing with him the practice of grinding tea leaves into a fine powder. He shared this method with his fellow Zen Buddhist monks, who found that drinking matcha helped them stay alert and focused during long hours of meditation. This practice, known as "the way of tea," established matcha's role as a tool for achieving a state of calm mindfulness.
The Art of the Japanese Tea Ceremony (Chanoyu)
As matcha’s popularity grew, it became the centerpiece of the iconic Japanese tea ceremony, or chanoyu. This is not a casual tea break; it's a beautiful, choreographed ritual where every movement has meaning. The host prepares the tea for their guests with incredible care, using specific tools and graceful motions to create a shared experience of tranquility. The ceremony is a meditative art form that celebrates the simple act of making and receiving a bowl of tea. You can bring this same intention into your own home by using a traditional matcha kit to prepare your tea with focus.
A Symbol of Hospitality and Mindfulness
At its heart, the tea ceremony is a profound expression of hospitality and connection. The entire ritual is built on four key principles: harmony, respect, purity, and tranquility. By meticulously cleaning the tools, warming the bowl, and whisking the tea, the host creates a serene and welcoming space for their guests. It’s a way of showing deep respect and fostering a moment of shared peace, away from the distractions of daily life. This spirit of mindful hospitality is what makes matcha more than just a beverage; it’s a gesture of care and a way to connect with others.
How to Prepare the Perfect Bowl of Matcha
Making matcha at home is a beautiful ritual that connects you to a centuries-old tradition. It’s simpler than you might think, and with a little practice, you can create a perfect, frothy bowl that calms your mind and energizes your body. Think of it as a few minutes of mindfulness you can drink. We’ll walk you through the process step-by-step, from the tools you’ll need to the final whisk.
Your Essential Matcha Toolkit
To prepare matcha the traditional way, you only need a few key items. The most important are a matcha bowl (chawan), a bamboo whisk (chasen), and a bamboo scoop (chashaku). The wide, flat bottom of the chawan gives you plenty of room to whisk, while the chasen’s fine tines are designed to froth the tea perfectly. You can find all of these items together in our matcha kits and sets, which are perfect for getting started. You’ll also want a kettle to heat your water and a small sifter to ensure your matcha is smooth and clump-free.
Preparing Traditional Usucha and Koicha
In Japanese tea culture, there are two main ways to prepare matcha: usucha (thin tea) and koicha (thick tea). Usucha is the most common preparation. It uses more water and less matcha, resulting in a light, frothy drink that’s perfect for daily enjoyment. Koicha, on the other hand, is a much thicker, more intense preparation made with about double the matcha and half the water. It has a consistency like warm honey and is typically reserved for special occasions, using only the highest ceremonial grade matcha. If you’re new to matcha, we recommend starting with usucha.
Getting the Water Temperature and Ratio Just Right
The secret to a balanced, flavorful bowl of matcha lies in the details. First, water temperature is key. Never use boiling water, as it will scorch the delicate tea leaves and create a bitter taste. Heat your water to around 175°F (80°C). If you don’t have a temperature-controlled kettle, just bring the water to a boil and let it cool for a few minutes. For a perfect bowl of usucha, use about one to two scoops (roughly one teaspoon) of matcha powder for every two to three ounces of hot water. Start by making a smooth paste with a small splash of water before adding the rest.
Tips for Sifting, Whisking, and Avoiding Mistakes
For a truly smooth and velvety texture, always sift your matcha powder into the bowl. This simple step breaks up any clumps and makes whisking much easier. Once you’ve added your hot water, it’s time to whisk. Hold the bamboo whisk, or chasen, vertically and move it rapidly in a "W" or "Z" pattern, not a circular one. Your goal is to aerate the tea and create a layer of fine, delicate foam on the surface. Keep whisking for about 20-30 seconds until your matcha is vibrant and frothy. With these simple accessories and techniques, you'll avoid bitterness and enjoy a perfect bowl every time.
Enjoying Matcha Beyond the Traditional Bowl
While the traditional tea ceremony is a beautiful way to honor matcha’s history, this vibrant green powder is incredibly versatile. Its unique flavor profile lends itself to a whole world of culinary creations, from creamy café-style drinks to baked goods and energizing smoothies. Exploring these different uses is a fun way to incorporate the benefits and taste of matcha into your daily routine. Here are a few of my favorite ways to enjoy matcha beyond the classic bowl.
Whip Up a Creamy Matcha Latte
There’s something so comforting about a warm, frothy matcha latte. It’s a staple in cafes for a reason, but it’s surprisingly simple to make at home. All you need to do is whisk your matcha powder with a small amount of hot water to form a smooth paste, then top it with steamed milk of your choice. Dairy, oat, and almond milk all work beautifully. For an iced version, just pour the matcha paste and cold milk over ice. You can add a touch of sweetener like honey or maple syrup if you like, but a high-quality matcha often has a natural sweetness that shines on its own.
Add Matcha to Your Cooking and Baking
Ready to get creative in the kitchen? Matcha is a fantastic ingredient for both sweet and savory cooking. A culinary grade matcha is often recommended for recipes because its robust flavor holds its own against other ingredients. You can add a spoonful to your favorite pancake or waffle batter, mix it into frosting for cakes and cookies, or even make a simple and delicious no-churn ice cream. A little goes a long way to impart that beautiful green hue and earthy, umami flavor. Start with a small amount and adjust to your taste. It’s a simple way to add a sophisticated twist to your favorite homemade treats.
Blend a Refreshing Matcha Smoothie
For a quick and energizing start to your day, try blending matcha into a smoothie. It’s an easy way to get all the antioxidant goodness and calm, focused energy from L-theanine on the go. My go-to recipe is simple: a teaspoon of matcha, a frozen banana for creaminess, a handful of spinach, and a splash of almond milk. You can also add it to yogurt bowls or chia seed pudding for a flavorful and nutritious kick. Using an authentic matcha sourced from a place like Uji, Kyoto ensures your smoothie has a smooth, pleasant taste without any harsh bitterness, making your healthy habit feel like a true indulgence.
How to Buy and Store High-Quality Matcha
With matcha’s growing popularity, the market is filled with options, and it can be tricky to know which one to choose. But here’s the secret: not all green powders are created equal. A top-tier matcha offers a smooth, rich flavor and vibrant color that makes your daily ritual feel special. On the other hand, a low-quality powder can taste unpleasantly bitter and look dull. Learning what to look for is the first step to ensuring every bowl you prepare is a delightful experience. Think of it like buying fresh produce or specialty coffee; you want the best color, origin, and freshness to get the best taste. Investing in a high-quality product transforms your daily ritual from just a drink into a truly mindful moment. It's the difference between a rushed, forgettable cup and a pause that centers your day. Taking the time to find and care for good matcha means you're also taking time for yourself. This guide will walk you through exactly what to look for when you shop and how to keep your matcha tasting its best from the first scoop to the last, so you can feel confident in your choice.
What to Look For: Color, Texture, and Origin
When you're shopping for matcha, let your senses guide you. True, high-quality matcha has a brilliant, electric green color. If it looks yellowish or murky, it’s likely old or of poor quality. The texture should be incredibly fine and silky, like talcum powder, clumping slightly due to static. Next, check the label for its origin. Authentic matcha comes from Japan, with Uji being the most revered region for its ideal growing conditions. Finally, read the ingredients list. It should contain one thing and one thing only: matcha. Avoid products with added sugar, milk powders, or other fillers. A pure, well-crafted matcha delivers the clean, authentic taste you’re looking for in your daily ritual.
The Importance of Sourcing and Farming
The secret to exceptional matcha begins long before the leaves are ground into powder. It starts in the fields. The best matcha comes from tea plants that are shade-grown for about three weeks before harvest. This crucial step shields the leaves from direct sunlight, causing them to produce more chlorophyll and the amino acid L-theanine. This process is what gives premium matcha its vivid green hue and its signature umami flavor, balanced with a subtle sweetness. Sourcing directly from a family-owned farm in Uji ensures that these traditional, meticulous methods are honored from start to finish. This connection to the source guarantees a consistently superior tea that reflects generations of expertise.
Keep Your Matcha Fresh: Storage Tips
Once you’ve brought home your beautiful matcha, you’ll want to protect its delicate flavor and color. Matcha’s biggest enemies are light, air, and heat, which can quickly degrade its quality. To keep it at its peak, store your unopened tin in the refrigerator. After you open it, make sure the container is sealed tightly and place it back in the fridge. An airtight tea canister is one of the best accessories you can own for this purpose, as it provides an extra layer of protection. Because matcha is a fresh product that doesn’t improve with age, it’s best to enjoy it within a few weeks of opening. This ensures that every sip is as vibrant and flavorful as the first.
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Frequently Asked Questions
Will matcha give me the same jitters as coffee? This is probably the most common question I get, and the answer is what makes matcha so special. While matcha does contain caffeine, it also has a high concentration of an amino acid called L-theanine. This compound works with the caffeine to create a state of calm, focused alertness. Instead of a sharp spike and crash, you get a gentle, sustained lift that lasts for hours. It’s a clean energy that helps you feel productive and centered, not anxious or jittery.
What's the real difference between ceremonial and culinary grade matcha? Think of it like choosing an olive oil. Ceremonial grade is your high-quality finishing oil, while culinary grade is for everyday cooking. Ceremonial matcha is made from the youngest, most tender tea leaves, giving it a delicate, sweet, and savory flavor with very little bitterness. It’s meant to be enjoyed on its own, prepared simply with hot water. Culinary grade has a stronger, more robust flavor that can stand up to other ingredients, making it perfect for lattes, smoothies, and baking.
Why is authentic Japanese matcha more expensive than other green tea powders? The price reflects the incredible amount of care and labor that goes into producing true matcha. It starts with shade-growing the tea plants for weeks, a step that develops its unique flavor and nutritional profile. Then, only the finest leaves are hand-picked, steamed, and meticulously de-veined. Finally, the leaves are slowly stone-ground into a silky powder. This traditional, time-honored process, especially in a renowned region like Uji, results in a product of unparalleled quality, and that craftsmanship is reflected in the cost.
Do I need special tools to make matcha at home? While you can certainly start by simply shaking matcha powder and water in a jar, using the traditional tools makes the process easier and more enjoyable. A bamboo whisk, called a chasen, is specifically designed to break up clumps and create a beautiful, frothy foam that a regular kitchen whisk can't replicate. The wide matcha bowl, or chawan, gives you the space needed to whisk properly. Investing in a simple kit will significantly improve the texture and taste of your tea, turning your preparation into a lovely daily ritual.
My matcha tastes bitter. Am I doing something wrong? A bitter taste is a common issue for beginners, and it usually comes down to two things: water temperature or matcha quality. Using water that is too hot, especially boiling water, will scorch the delicate tea and create a harsh flavor. Always aim for water around 175°F (80°C). If your temperature is right, the bitterness might be due to a lower-quality powder. A high-quality, ceremonial grade matcha should have a smooth, savory, and naturally sweet taste with only a pleasant, clean finish.
