1. Pick out a ceremonial-grade matcha
If you drink matcha with milk, usually any ol’ matcha will suffice, but that doesn’t mean it will be good. Quality matcha will take your lattes to the next level flavor-wise and provide a smoother, less bitter taste if you intend to drink matcha by itself. Although ceremonial-grade can be considerably more expensive, the flavor and quality make it worth the price. Check out this ceremonial-grade matcha here.
2. Whisk it real good
To achieve that beautiful light green foam in your matcha, whisk it in hot water before combining it with milk. Sure, you can use a frother or, in desperate times, a spoon, but if you want to avoid the clumps which can ruin your drink, invest in a bamboo whisk. Another tip is to whisk in a zigzag fashion, not in a circular motion, to make the texture creamier.
3. Sift and break up those clumps
Sifting your matcha powder can make all the difference in preventing clumping. Getting a taste of one of those little bitter powder balls is enough to ruin the experience of drinking a matcha drink altogether. So, if you want to avoid this from happening in the future, sift your powder before adding it to water. That will ensure the powder is as fine as possible and will dissolve uniformly in the water.
4. Don’t use water that is too hot
Water that is too hot will undoubtedly make your matcha bitter. As it is a green tea, you really don’t need water that is boiling hot, and, in fact, you will get more out of the flavor profile by keeping it at a lower recommended temperature of 160-175 degrees Fahrenheit.
5. Use a bowl instead of a cup
Whisking your matcha in a cup is a waste of time. It takes longer, you can’t get the proper motions in and it does nothing if you want extra froth. Instead, opt for an actual bowl or, even better, a matcha bowl made specially for this purpose.
6. Be careful with sweeteners
If you add too much sugar, you’ll defeat the purpose of enjoying matcha, as it will take away from the flavors of the tea. And unless you lack a sweet tooth, no sweetener will also make the drink less than desirable. Consider halving the sugar you put in or experimenting with sweetness levels. Additionally, an alternative sweetener like honey may prove to be even more delicious and complimentary to the flavors of matcha.
7. Experiment with the water and milk ratios
Too much water will literally water down the taste of matcha, and too little might make it too strong and pungent. To avoid this issue, start with less water, as you can always add more, and the same for milk. Unless you love a really milky matcha latte, start off light-handed and add as needed.
