Five common matcha problems, and how to fix them

1. Powder that stays in clumps

Sift the dry powder before adding water. Mix a smooth base with a small amount of water, then whisk in the rest. Trying to break up dry clumps in a full glass of milk makes the job harder.

2. A cup that tastes too harsh

Check the water temperature. Around 75–80°C is a useful starting point; slightly cooler water may suit your tea better. Also check the dose. A heaped spoon can contain much more powder than a level one, so use a small scale while learning.

3. A latte that tastes mostly of milk

Look at the ratio before adding more syrup. Reduce the milk a little or choose a tea with a more pronounced profile. For an iced drink, remember that melting ice will dilute the flavour as it stands.

4. Uneven results from cup to cup

Use the same bowl, measured dose and water volume for a few attempts. Change only one variable, such as temperature, and note what happens. It becomes much easier to learn what you like when you can repeat the starting point.

5. A whisk that loses its shape quickly

Avoid forcing the tines against the bottom of the bowl. Rinse the whisk after use and let it dry fully with airflow. Do not leave it soaking or put it away damp. A holder can support its shape while drying.

Keep the next cup simple

Choose one of our matcha recipes and follow the measurements once before adapting it. You do not need to perfect every detail at the same time. A comfortable, repeatable routine is a good result.