Matcha is more than just a pretty green powder, it’s a tradition, a ritual, and a little daily luxury. But if you’re new to it, it’s easy to make a few rookie mistakes that can affect the taste, texture, and even the benefits of your matcha.
One common mistake? Using boiling water. Matcha is delicate and high in chlorophyll, which means it gets scorched if you add water that’s too hot. Stick to around 70–80°C for that smooth, earthy flavour without the bitterness. Another pitfall is skipping the sifting step. Yes, it may seem small, but sifting your matcha powder before whisking makes all the difference—it removes clumps and gives you that silky, frothy finish matcha is known for. And speaking of whisking, don't stir it like instant coffee! Use a bamboo chasen and a gentle "W" motion to create a light foam. It takes a bit of practice, but the result is worth it.
Storage is another area beginners often overlook. Matcha is extremely sensitive to air, light, and moisture. Leaving it in a warm kitchen cabinet or forgetting to seal the tin tightly will dull both its flavour and its brilliant green colour.
Always store your matcha in an airtight container in the fridge to keep it fresh for longer. Because it's ground from whole leaves, it’s best enjoyed within a few months of opening. At Tea Trunk, we offer small-batch ceremonial grade matcha so you get the highest quality with every scoop—vibrant, rich, and packed with antioxidants. Learning to prepare matcha the right way doesn’t have to be intimidating. With a few small adjustments, your daily cup can become a calming, energising ritual that feels as good as it tastes.
