There is no doubt that matcha is a source of antioxidants and vitamins that support your health. Whether it tastes good, however, is a matter of opinion. The taste of matcha cannot really be compared to that of regular tea, and if you are drinking it for the first time, it may take some getting used to. But if matcha is not prepared properly, this can significantly affect the taste and even ruin it. Good matcha has a smooth and creamy taste. So before you put matcha on your list of “things you never want to try again”, it's a good idea to read this blog about the dos and don'ts of matcha. Starting with the don'ts

Don'ts

1. Pouring boiling water over your matcha powder.

The heat burns the powdered leaves and suddenly releases all the caffeine, giving the matcha an unpleasant bitter taste. Water at a temperature of 70 °C is really the maximum to preserve the pure flavour.

2. Buying matcha powder for €3 and expecting it to taste good.

Matcha is a quality product that is grown and processed with great care and attention. A cheap, low-quality version may be easy on your wallet, but it certainly won't be easy on your taste buds.

3. Using hard water.

In the Netherlands, we are fortunate to have fairly high-quality water flowing from our taps. No nasty chlorine or metal tastes like in some other countries. But even our water is not always suitable for making a good cup of matcha. Calcareous, or “hard”, water can give the tea an unpleasant aftertaste. Ideally, you should use bottled spring water or filtered water.

4. Preparing matcha with accessories that are old or unclean.

If you have just invested in high-quality matcha powder and spring water, it would be a shame to ruin the taste at the last minute. For example, by preparing it in a bowl that still has acidic detergent residue on it. Or by using a chasen (bamboo whisk) that has been damaged by moisture or simply not cleaned properly after previous use. So make sure that all your preparation utensils are rinsed thoroughly with water before use and that you clean and dry them properly after use before putting them back in the cupboard.

Here is a brief summary of what you should do and a few tips to make the taste of your matcha a little milder.

Do's

1. Take the time to buy good matcha.

Good matcha is a bit more expensive, but that is more than compensated for in the taste. So do your research before you buy. These are the characteristics of high-quality matcha: bright green in colour, very fine and almost silky soft powder, grown and processed in Japan.

Honestly, we don't want to sound like we're just promoting our own products, but all of our matcha varieties are of good quality. We just don't recommend using cooking matcha for anything other than cooking and baking.

2. Take the time to prepare matcha properly.

Unlike regular tea, matcha does not like to be quickly dissolved in a cup of hot water and then thoughtlessly gulped down. By sifting the powder, gently pouring the water (remember: maximum 70 °C) over it and then whisking until a nice foam layer appears, you respect the unique properties of matcha. This will certainly improve the taste.

3. Make a matcha latte.

By replacing half of the water with warmed milk, you take the “sharp edge” off the taste and make your tea even creamier and smoother. A tasty alternative to get your taste buds used to matcha. And honestly, it's just super delicious!

4. Add a dash of agave syrup to your matcha.

Although sweetening your matcha does detract a little from all the health benefits it offers, it is the easiest way to mask the taste a little. The advantage of agave syrup is that it has a strong flavour (so you only need to use a little) and a low glycaemic index. So it's much healthier than adding sugar!