Which Matcha starter is right for you?

A mild one is suitable for beginners. Ceremonial Matcha with a balanced flavor.

For classic preparation, we recommend a bamboo broom, Because matcha is so easy to whisk into a particularly fine consistency. However, you can also simply prepare your matcha in a milk frother.

Here you can learn more about the quality differences of Matcha.

High-quality matcha is characterized by a vibrant green color, a delicate, velvety taste, and a slightly sweet aroma. Inferior matcha often has a more yellowish or brownish color and tastes bitter.

If your matcha isn't frothing properly, it could be due to incorrect technique or the whisk. Make sure you're whisking the matcha with the chasen using quick W or M motions, and not stirring. A high-quality chasen will also produce better froth.

Yes – matcha is also perfect as Matcha Latte.

You can find more matcha recipes in our Blog.

Matcha does not taste bitter by nature — bitterness usually arises from errors in preparation or from inferior quality.

The most common reasons for bitter matcha:

• Water that is too hot: Matcha should be prepared with water between 70–80°C. Boiling water burns the fine leaf particles and quickly makes the taste bitter and astringent.
• Too high a dosage: Those unfamiliar with it should start with 1–2 g of matcha. More powder doesn't automatically mean more flavor—but often just more bitterness.
• Inferior quality: Cheaper matcha often comes from later harvests or contains coarser leaf parts (e.g., stems) that taste significantly more bitter than finely ground ceremonial-grade powder from the first harvest (First Flush).

High-quality, shade-grown matcha from the first harvest is naturally mild and gentle in taste — and ideally needs neither sugar nor milk to taste good.

Good matcha has an umami, slightly sweet and creamy taste — with a subtle, lingering depth. The consistency is velvety, almost full-bodied.

Why doesn't all matcha taste the same? The taste depends heavily on three factors:

• Harvest time: Matcha from the First Flush (first harvest of the year) tastes significantly milder and more delicate than matcha from later harvests.
• Cultivation method: Traditional shade cultivation increases the chlorophyll content of the leaves, making the taste softer and rounder.
• Grind setting: Matcha finely ground on stone mills dissolves silkily and tastes significantly more pleasant than coarsely ground powder.

Cheaper matcha often comes from later harvests, is ground more coarsely and contains more stems — the result is a harsher, more bitter taste that has little to do with real ceremonial-grade matcha.