Common Matcha Mistakes ‼️ 1. Opening the matcha tin too soon after taking it out of the fridge 🧊❄️ Let the tin come to room temperature before opening it. Opening it too soon creates condensation, which can make your matcha clump and lose its freshness. 2. Leaving matcha exposed to air 🍃💨 Matcha doesn’t like air. Always close the tin after scooping to help preserve its vibrant green color, aroma and fresh flavor. 3. Not sifting your matcha 🔎 Sifting removes clumps so your matcha mixes smoothly. If you skip this step, clumps can get stuck in your chasen and make whisking more difficult. 4. Skipping the paste method Mix your matcha with a small amount of water first to form a smooth paste. This helps it dissolve more easily and creates a creamier texture. 5. Not considering water temperature 🌡️ Water temperature makes a huge difference! * 60–65c: Ultra sweet, savory, thick and velvety * 65–70c: Mellow, creamy and smooth * 70–75c: Crisp, vibrant and clean * 75–80c: More robust, slightly astringent * 80c+: Bitter, burnt, grassy and chalky 6. Not adjusting your matcha ratio ⚖️ Different matcha powders need different ratios. I usually start with 1:10:20 (matcha:water:milk) ratio for a thick, creamy matcha latte 7. Whisking too slowly 🐌🦥😴 Whisk quickly using a W or M motion. Fast whisking creates a beautiful foam and smoother texture. 8. Not considering ice size 🧊 Large ice melts more slowly, helping maintain a bolder flavor. Small ice melts faster, creating a lighter, more mellow drink. 9. Not choosing the right milk🥛 The milk you use changes the taste of your matcha. * 🐄 Fresh milk: Brings out pure matcha with grassy and floral notes. * 🥜 Oat milk: Makes matcha taste nuttier, smoother and less bitter. *🫛 Bonsoy: Enhances savory, umami and vegetable notes PSA: There isn’t one fixed way to make matcha. These are simply techniques I use based on my experience. #matchapowder #matcharecipes #matchalatte #malaysiatiktok #foryou - @ku1h_koc1