If you recently switched from a morning coffee to a morning matcha, welcome. We're so happy to have you! Consider yourself now a part of the growing community of people who discovered there is a smoother and calmer way to start the day.
First-time matcha drinkers often run into the same problem. Their matcha tastes bitter, too grassy, or is overly clumpy.
Here's the thing: the product is rarely the issue. It comes down to how you are preparing your drink. There is a method. And just a few small changes can dramatically improve the flavour, texture, and at-home experience of your matcha latte.
Here is how to prepare your matcha properly, and why each step matters.
Why Matcha Can Taste Bitter
If your matcha tastes bitter, the cause is often water temperature.
Matcha powder is delicate. Anything over 80°C scorches the leaves and pulls out bitter compounds instead of the smooth, umami-rich flavour underneath. The sweet spot is 70–80°C (160–175°F).
No thermometer? You don't need one. Just let your kettle sit for 2–3 minutes after boiling and you're good to go.
Getting the temperature right will:
- Prevent clumping
- Protect matcha's natural flavour compounds
- Preserve its bright, vibrant green colour
- Create a smoother, more balanced taste
How to Prepare Your Matcha Base
Add 1 slightly heaped teaspoon of matcha to your cup. Pour in about ⅓ cup warm water.
Why You Should Whisk Matcha First
Matcha is a very fine powder, so it needs to be fully combined with water before adding any milk. Whisking your base of matcha and water first prevents clumps from forming.
Traditionally, matcha is combined with a bamboo whisk called a chasen. A handheld frother (like this one) or small kitchen whisk works just as well at home.
The goal is simple: ensure a smooth, vibrant green mixture before building your latte.
The Best Milk for a Matcha Latte
The milk you choose plays a surprisingly big role in how your matcha tastes.
Matcha has an earthy, slightly savoury flavour. A naturally creamy milk helps soften those notes to create a balanced latte.
Two of the best options are:
- Whole milk, which adds richness and body
- Oat milk, which provides a smooth texture and gentle sweetness
Some plant milks (particularly almond) can make the taste lean more bitter, instead of balancing it.
Matcha Energy vs Coffee Energy
Beyond the flavour, matcha offers a genuinely different kind of energy to coffee, and it's the reason so many people find it hard to go back.
Matcha contains both caffeine (in a lesser amount) and a naturally occurring compound called L-theanine. Together they create a slower, steadier, and more sustained energy release compared with traditional coffee.
Instead of a sharp spike followed by a dramatic crash, matcha tends to make you feel more balanced and focused.
For example, a typical serving of Morning Made Matcha can provide:
- 4 to 6 hours of steady energy
- Less than 30mg of caffeine
- Natural L-theanine that supports calm focus
- Low sugar
Many people describe the positive effects of matcha as feeling alert, focused, and calm at the same time. A winning combo.
A Simple Way to Make a Matcha Latte at Home
Making a great matcha latte at home doesn't have to be complicated. Here's our go-to method:
- Add 1 heaped teaspoon* of Morning Made Matcha to your cup
- Pour in ⅓ cup warm water (70–80°C)
- Whisk until smooth and frothy
- Add ½ cup milk of your choice
- Add ice if preferred
*Use 0.5 tsp for Unsweetened