The Most Common Matcha Mistakes (and How to Avoid Them)

Matcha is known for its benefits: smooth energy, antioxidants, focus.
But let’s be honest: bad matcha is real.

If you’ve ever had a bitter, lumpy, dull-looking cup, it’s probably not the matcha’s fault.
It’s the method.

Here are the most common matcha mistakes, and how to get it right every time.

1. Using water that’s too hot

Boiling water burns the matcha. It brings out bitterness and ruins its delicate flavor.

✅ The fix:
Use water between 70°C and 80°C (158°F–176°F).
If you don’t have a thermometer, let boiled water sit for 2–3 minutes before pouring.

2. Skipping the sifting

Matcha clumps naturally due to its fine texture.
If you don’t sift it first, expect gritty, uneven drinks.

✅ The fix:
Use a small fine-mesh strainer or sieve.
Even 10 seconds of sifting makes a huge difference in texture and smoothness.

3. Using too much powder

More matcha doesn’t mean more benefits, just more bitterness and a muddy taste.

✅ The fix:
Stick to 2 grams (about 1/2 tsp) per serving. It’s all about balance.

4. Not whisking correctly

Dumping matcha into a mug and stirring with a spoon won’t work.
You need to emulsify the powder into the liquid.

✅ The fix:
Whisk vigorously in a “W” motion using a bamboo whisk — or use a frother.
Or… use a capsule and let the machine do it for you. (Hi, we’re Sukipods.)

5. Expecting café-level bitterness

Matcha isn’t meant to be bitter and aggressive. Good matcha is:

• Grassy

• Umami-rich

• Subtle and smooth

If your matcha tastes like spinach juice, something went wrong or you’ve got poor quality powder.

Sukipods: The shortcut to a perfect cup

We created Sukipods so you can enjoy high-quality matcha without worrying about all of this. No need to sift, measure, or whisk. Just fill your reusable capsule, click, and sip. Perfect matcha, every time.