Whether you have just tried matcha for the first time or have been drinking it for years, mixing your matcha is not an easy task. Matcha is a real superfood that has attracted millions of followers worldwide – matcha is shown in movies, advertised on New York Fashion Week, and promoted by influencers. However, to enjoy matcha’s naturally sweet and vegetal taste, it needs to be brewed correctly. One of the biggest matcha preparation problems is that it gets lumpy and does not dissolve in water. But why?
Why matcha doesn’t fully dissolve in water? Since matcha is made from tea leaves ground into powder, it still has a small bit of a tea leaf, so you make a suspension of the matcha tea powder rather than dissolve it. Also, matcha powder has electrostatic energy that forms lumps that cannot be fully dissolved.
Why Is My Matcha Not Mixing? See The Most Common Mistakes!
You may have noticed that no matter how vigorously you were whisking your matcha, it will always have small lumps, and some powder will just fall to the bottom. Even if you buy the most expensive ceremonial matcha, it will still not dissolve completely. But why does that happen?
Why is my matcha powder not dissolving? Since matcha powder is a ground tea leaf and not a crystallized concentrate, it cannot fully dissolve in the water at any temperature. Matcha powder has electrostatic energy that forms tiny lumps that cannot be mixed with water completely.
Are you wondering why your matcha is not frothing? Check out 7 Reasons Why Your Matcha Does Not Foam!
Even though small lumps and a little bit of sediment are completely normal, they should not ruin your matcha drinking ceremony. However, some factors can make your matcha lumpy and prevent it from mixing. Let’s dive into them.
Why is my matcha not mixing? Your matcha is not mixing because:
- Matcha quality is too low
- Matcha was not whisked well enough (chasen has too few tines, fewer than 100)
- Water is too cold or hot
- Too much matcha powder for the water amount
- You didn’t sift matcha with a matcha tea sieve
That said, to make your matcha easier to mix, you should buy only ceremonial matcha of premium quality (yes, it is expensive, but as you only need 1-2 grams per drink, this is definitely worth it). See our Ultimate Guide on Picking the Best Quality Matcha (Useful Tips). Never buy cheap matcha as it will be of low quality with few or no health benefits. If you are wondering why matcha is so expensive and how much you should pay for it, head over to Why Is Matcha So Popular? The Real Truth
For matcha to retain its naturally sweet and vegetal flavor and nutty, creamy aroma, it is important to use a high-quality Japanese bamboo whisk (chasen). Check out Useful Tips on How to Pick a Good Matcha Whisk for more info. To keep your matcha whisk in good condition, head over to Ultimate Guide on How to Care for a Matcha Whisk (Chasen)
After you have bought premium quality matcha, you must learn how to store it. How to store matcha? Store matcha in a dry, tightly closed metal or porcelain container in the fridge at a temperature of +5°C (41°F). Matcha must be stored in the dark to prevent matcha from fading. Do not store matcha in a zip-bag as it will lead to condensation, which will ruin the tea. Check out our How to Store Matcha? Practical, Detailed Guide for more useful information.
If you bought high-quality matcha and store it properly, but it still is lumpy and does not dissolve in water well enough, here is what you can do:
How do I make sure matcha doesn’t clump? To avoid matcha clumping:
- Use a matcha spoon (chahaku) to measure how much matcha you use
- Sift matcha through a sieve
- Use 50-80°C (122-176°F) water
- Whisk matcha with 100+ prong chasen
- Use a blender, cocktail shaker, or a stainless steel water bottle to mix matcha.
To prevent your matcha from clumping, use not more than 1-2 grams of powder for every drink. Use a special matcha spoon to measure how much powder you are taking. Then you need to sift the powder through the matcha sieve to get rid of big lumps. It is also extremely important to use the water at a proper temperature – do not use boiling water. The best water temperature range for making matcha is 50-80°C (122-176°F). If you are not sure what matcha is tastier – hot or cold, head over to Hot vs. Cold Matcha: Ultimate Guide on Matcha Temperature.
Chasen (matcha whisk) also plays a big role in “dissolving” matcha. Ideally, you should opt for high-quality bamboo whisks that have more than 100 prongs. If you do not have a whisk, you can always use a cocktail shaker or a stainless steel water bottle with a tight lid to shake the drink and remove the sediment from the bottom. It is very convenient if you like enjoying your matcha and drinking it slowly, so it will be easier to get rid of sediment if you use a water bottle. Another great alternative for matcha mixing can be a kitchen blender. Just put matcha powder, add 100-120 ml of water and blend for 20-30 seconds.
If you have bought high-quality matcha, but it still has lumps, here are the possible reasons:
Why is my matcha so clumpy? Your matcha is clumpy because:
- Matcha was exposed to heat, moisture, air
- Matcha is of low quality
- Matcha was not whisked well enough (Chasen has too few tines, fewer than 100)
- Water is too cold (below 50°C/122°F) or too hot (more than 80°C/176°F)
- Matcha was not sifted through the matcha sieve
Dissolving Matcha in Hot, Cold Water, and Milk
Matcha can be made with water as well as with milk, but there are some restrictions as to the water temperature and the type of milk. If you want to drink matcha made with water, make sure the water is not hotter than 80°C/176°F. If you want to make matcha with milk, opt for a plant-based drink. Cow’s milk changes the way our body absorbs matcha nutrients, and therefore matcha becomes less beneficial for our health. Also, cow’s milk is very strong and too sweet, so it alters the real taste of matcha powder. The best milk to use for matcha is coconut, almond, and cashew milk. Here is our guide on What Milk Goes Best with Matcha? Check it out to prepare the best matcha and not spoil its unique, tender, and vegetal taste.
But if you use the water at the right temperature and high-quality plant-based milk, will matcha dissolve in it?
Does matcha dissolve in hot water? Matcha does not dissolve in hot water as it is a finely ground tea leaf. Moreover, matcha cannot be made with water hotter than 80°C/176°F as hot water destroys its useful properties and makes it bitter. Matcha will never dissolve completely as it is not a crystallized concentrate like sugar.
You should not use matcha in boiling water as it destroys the taste and useful properties of matcha. Boiling water gives matcha a slightly bitter taste and no creamy aroma. To get the most out of matcha properties and retain its sweet, nutty flavor, use 80°C water but never boiling. If you did not use boiling water, but your matcha is still bitter, check out our guide on Why Is My Matcha Bitter? How to Reduce Matcha Bitterness
Can you dissolve matcha in cold water? Matcha does not dissolve in cold water as it is a finely ground tea leaf and not a crystallized concentrate, it rather suspends in the water. However, it is more difficult to suspend matcha in cold water than in warm (up to 70-80°C/122-176°F).
How does matcha dissolve in milk? Matcha does not dissolve in milk as well as in hot or cold water as it is a finely ground tea leaf, even though it is tiny. Rather than dissolving, matcha suspends in the water or milk and after some time sits on the bottom of the cup, so it needs to be stirred or shaken from time to time.
That said, real matcha will never dissolve in water completely. As it is just a finely ground tea leaf, it cannot be fully fixed with water. However, matcha powder will create a suspension. Therefore, if you enjoy drinking matcha slowly, we advise you to shake the bottle from time to time to eliminate the sediment.
Dissolving Matcha FAQ
1. How do you dissolve matcha powder? To dissolve matcha powder:
- Use matcha sieve to remove lumps
- Use chasen (bamboo whisk) with more than 100 prongs
- Use mild temperature water – 50-80°C (122-176°F)
- Use ceremonial matcha of premium quality
- Store matcha properly (do not expose to heat, moisture, sunlight)
2. How do you blend matcha powder? To blend matcha powder:
- Sift 1-2 grams of matcha through a matcha sieve to remove all lumps
- Add 1-2 tbsp of water under 80°C/176°F
- Whisk with a chasen in the w-shape
- Add more water (80 ml)
- Whisk again and enjoy!
3. How do you dissolve matcha powder without a whisk? If you do not have a whisk, matcha can be mixed with a stainless steel water bottle or a cocktail shaker. Put 1-2 g of matcha, add 80-120 ml of water (not more than 80°C), and shake the bottle. You can also use a blender (it takes up to 20 seconds) to dissolve matcha powder without a whisk.
4. How do you make matcha tea not grainy? To make matcha not grainy, sift it through a sieve, add 2 tbsp. of water (not more than 80°C), whisk with a 100+ prong chasen, add 80-100 ml of water and keep whisking in zig-zag motions until it becomes frothy.