Bad matcha is bitter and clumpy. Good matcha is smooth and naturally a little sweet, and the difference is mostly technique and quality, not luck.
A simple method
- Sift 1–2 teaspoons of matcha into a cup to remove clumps.
- Add about 60 ml of water at 70–80°C. Boiling water turns it bitter.
- Whisk briskly in a zigzag with a bamboo whisk until frothy.
- For a latte: pour steamed milk on top afterwards.
Choosing a good matcha
Look for a vivid green colour, which signals freshness, and a Japanese origin such as Uji. Ceremonial grade is best for drinking with water, while culinary grade is cheaper and fine for lattes, where the milk hides any bitterness.
One cup of matcha is roughly 60–70 mg of caffeine. Caffy has it built in, so your morning bowl counts toward your daily total automatically.