Most cafés buy matcha in bulk for lattes—good for foam, not always great for flavor. “Café quality” often means culinary-grade blends that taste bitter unless you add milk and sugar. The fix? Build a simple at-home ritual with high-quality Japanese matcha that tastes sweet-umami on its own.

Why “café quality” can disappoint

• Blends made for milk: Higher astringency so the flavor cuts through dairy.

• Older stock: Bulk bags sit open; aroma fades fast.

• Vague origin: “Matcha green tea powder” ≠ traceable Japan origin.

• Bitterness masked with syrups/sweeteners: Many cafés add sugar or flavored syrups to hide harsh, culinary-grade bitterness.

Heads up: If the matcha only tastes good once it’s loaded with sweetener, it’s likely low quality. Real Japanese matcha should taste sweet-umami even unsweetened.

What to buy instead (quick checklist)

• Origin named: Japan + region (e.g., Kagoshima, Uji, Nishio).

• Color: vivid spring green (not olive).

• Texture: ultra-fine, stone-milled; no grit.

• Freshness: harvest or milling/pack date listed.

• Packaging: dark, light-blocking pouch/tin to protect aroma and color.

Your 2-minute at-home ritual (better than “café quality”)

1. Dose: 2 g matcha.

2. Water: 50–60 ml at 70–80°C.

3. Never boiling: 100°C water can scorch matcha → bitter, dull flavor. Boil, then wait 2–3 min, or temper with a splash of cool water.

4. Sift & whisk: Sift, then whisk 15–20 s in a fast zig-zag to create fine micro-foam and a satin mouthfeel.

5. Sip straight first: Taste unsweetened to enjoy natural sweetness/umami—then add milk/ice if you like.

When a latte is the goal

Start with a balanced ceremonial that tastes great unsweetened as usucha. It’ll shine in milk without needing syrup—greener color, softer bitterness, real flavor.

10-Second Matcha Fixes

• Bitter? Water too hot or too much powder. Drop to 70–75°C, keep 2 g, or add 10–20 ml water.

• Flat color? Old or light-exposed powder. Buy smaller packs; store airtight, cool, and dark.

• No foam? Sift and whisk faster; use a wider bowl.

Why Oura Matcha beats “café quality”

• Small-farm Kagoshima lots only.

• Only organic sourcing.

• Stone-milled and fresh-packed in dark, light-blocking pouches to protect aroma and color.

• Selected after 12+ months of blind cupping for sweetness, umami, and a clean finish.

Skip “café quality.” Make the ritual at home with Oura Matcha.