Four common mistakes you can make with matcha
When dealing with matcha, there are several common mistakes you can make that can affect both the taste and quality. Here, we’ll go over four common mistakes you can make when working with matcha and how to avoid them. From using the wrong water temperature to choosing the right type of matcha, we’ll share our top tips to ensure you get the most out of your matcha .
1. Using water at the wrong temperature
When preparing your matcha, it is important to use water at the right temperature, both because the wrong water temperature can affect the taste and make matcha bitter, but also because you can kill all the healthy vitamins and minerals in matcha.
A good rule of thumb is to use 80 degrees hot water, but this can vary between matcha types, so always read the package for what they recommend. A good tip if you don't have a kettle with temperature control is to bring the water to a boil and then let it cool back down to room temperature for about five minutes.
However, there is no limit to how cold the water can be. For example, it makes good sense to whisk your matcha in cold water or milk if you are making a cold drink with matcha, such as an iced matcha latte.
2. Using the wrong type of matcha
There are different grades of matcha , and depending on what you are going to use it for, it is important to choose the right type for your purpose. We have three different grades of matcha - each with its own unique flavor profile and use, so you can find the matcha that best suits your taste and needs
Daily : Our 'daily' matcha is made from 2nd and 3rd harvest leaves and has a strong, full-bodied flavor with a slight bitterness. This grade is perfect for everyday use, especially in smoothies, lattes, baked goods and ice cream.
Traditional: Our 'traditional' matcha is a high-quality matcha from the 1st and 2nd harvest. It has a well-balanced bitter-sweet taste, a rich, creamy texture and a deep green color. This versatile matcha is ideal for drinking on its own as a classic tea, but it is also excellent in lattes, lemonades and smoothies.
Premium: Our 'premium' matcha is of the highest quality, made from the finest, youngest leaves from the first harvest. It has a rich, sweet flavour, a silky, creamy texture and a beautiful, bright green colour. This grade is used for tea ceremonies.
Whether you are new to matcha or a seasoned matcha lover, there is something for everyone in our range. In general, we would recommend that if you put a lot of milk in your matcha and drink it as a matcha latte or iced matcha latte , then you do not need to buy the more expensive ceremonial grade , as this is best suited for drinking 'neat' and for tea ceremonies.
3. Mixing or whisking the matcha incorrectly
We think that using a bamboo whisk is the best way to whisk matcha. It has been traditionally used in tea ceremonies for centuries because it is particularly good at creating a fine layer of foam. If you don’t have a bamboo whisk or find it difficult to use one, there are other methods to easily mix your matcha. Our preferred alternative is to use an electric milk frother.
4. Storing your matcha incorrectly
Matcha should be stored in an airtight container in the refrigerator. It can last up to six months, but we recommend that opened matcha be used within 2-3 months for the best taste.
