Oct 7, 2025
By: Isha AgarwalBoiling water can scorch matcha powder, making it taste bitter and lose nutrients. Always use water at 70–80°C for optimal flavour. Proper water temperature ensures a smooth and sweet cup.
Using excessive matcha can overwhelm the taste and create a thick, clumpy texture. Stick to the recommended 1–2 grams per serving. Balance is key for a smooth and enjoyable experience.
Matcha powder often forms clumps, which can affect smoothness. Sift the powder before whisking to ensure even blending and prevent lumps. This step enhances both texture and presentation.
A regular spoon or electric whisk won’t create the frothy texture matcha is famous for. Use a bamboo whisk to blend air into the tea. Proper whisking produces a light, creamy foam.
Slow whisking leads to uneven mixing and a poor froth. Use quick, zigzag motions to create a uniform, airy foam on top. Proper technique elevates the flavour and presentation.
Tap water with high mineral content can affect taste and colour. Use filtered or spring water for the purest matcha experience. Water quality plays a major role in aroma and smoothness.
Exposing matcha to light, heat, or air degrades its quality. Store it in an airtight container in a cool, dark place. Proper storage preserves freshness, colour, and nutrients.
For matcha lattes, overheating milk can ruin the flavour and create a burnt taste. Heat milk gently to around 60–65°C. This ensures a creamy, well-balanced latte.
Residue from previous batches affects taste and froth. Rinse your whisk and bowl immediately after use to maintain quality. Clean tools ensure a fresh and smooth brew every time.
Mixing sugar or syrups before whisking can alter the foam and texture. Add sweeteners after whisking to preserve froth and flavour. This keeps your matcha light, airy, and balanced.
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