Almost always one of two things: water that's too hot, or matcha that's been sitting too long. Aim for 80°C (let your kettle rest for a minute after boiling) and store opened matcha in the fridge in a sealed tin. If it's still bitter, try a slightly higher matcha-to-water ratio — sometimes you just need a stronger cup.

We supply matcha across a wide range of sectors, including:

Absolutely — a handheld electric frother is one of the easiest ways to whisk matcha. Add the sifted matcha and a splash of hot water, give it 10–15 seconds, then top up with the rest of your water or steamed milk. The traditional bamboo whisk (chasen) gives a finer foam, but a frother is honestly 95% as good.

• Workplaces — including Sky and HSBC
• Fitness & sport — including Barry's and PureGym
• F&B manufacturers — including Little Moons and Forest Feast, with others across confectionery, bakery, and frozen desserts.
  
  Whether you're serving matcha by the cup, building it into a menu, or manufacturing it into a product, we can supply you with matcha!
  
  

Ceremonial grade is made from the youngest leaves, stone-milled to a finer powder, and meant to be drunk straight with just water — vivid green, smooth, naturally sweet. Culinary grade comes from later harvests and is built for cooking, baking, and lattes where the flavour gets balanced by milk, sugar, or other ingredients. Use ceremonial when matcha is the star; culinary when it's a teammate.

Matcha is sensitive to air, heat, light, and moisture. Keep it sealed in its original tin (or an airtight container), store it in the fridge once opened, and try to use it within 4–6 weeks for the best flavour. Don't let it sit in a hot kitchen or in direct sunlight — that's the fast track to dull, hay-like matcha.