Real talk: Matcha isn’t magic—it’s chemistry. If your powder dissolves into a flat, unremarkable green liquid, you’re not doing anything wrong. You’re just using the wrong stuff. The culprit? A common misstep in the matcha game: confusing “latte powder” with “ceremonial grade.” The former is a budget-friendly shortcut designed for quick lattes, while the latter is a delicate, vibrant powder meant to be whisked into a frothy masterpiece.
The problem starts with the powder itself. Low-quality matcha lacks the fine texture and umami depth of premium stuff. It’s like trying to make espresso with instant coffee—same base, no magic. Even if you whisk it with milk, the result is a thin, unexciting sludge. The solution? Start with a high-quality matcha. Look for 70% or higher “ceremony” grade, which is finely milled and rich in antioxidants. Brands like Tenryu or Yubari often hit the mark without breaking the bank.
But quality alone isn’t enough. How you prepare it matters. Matcha requires a specific ritual: a whisk, a bowl, and water heated to 150°F (65°C). Cold or room-temperature water won’t cut it. The whisking motion is crucial too—staccato, not sloshing. Think of it as a dance, not a dump. If you’re using a milk frother, it’s a cheat code, but the texture will never match the hand-whisked version.
Key points: Choose ceremonial-grade matcha over latte powder. Heat water to 150°F before whisking. Use a bamboo whisk and bowl for the best foam.
Pour yourself a cup for this one: What’s your go-to matcha brand, or have you tried making it at home.
Pour yourself a cup for this one: What’s your go-to matcha brand, or have you tried making it at home? Share your tips below.
Questions & Answers
How to fix watery matcha?
Use 1 tsp matcha powder with 2 oz hot water. Whisk until smooth. Avoid over-wetting.
Why is my matcha not creamy?
Low-quality powder or insufficient whisking causes this. Use premium powder and whisk vigorously for a silky texture.
Information sourced from industry reports and news outlets.
