How to Make an Iced Matcha Latte That Tastes Smooth, Not Bitter

<p>Matcha can be tricky—too much powder, water that's too hot, or poor whisking technique all lead to bitterness. But when done right, an iced matcha latte is smooth, slightly sweet, and absolutely refreshing.</p>

<h2>Start with Quality Matcha</h2>

<p>Culinary-grade matcha works for lattes, but ceremonial grade tastes noticeably smoother. Store it in the fridge to preserve freshness and prevent bitterness from oxidation.</p>

<h2>Sift to Eliminate Clumps</h2>

<p>Clumps create uneven flavor and texture. The <a href="https://www.cafecraving.com/products/8018449989686">Naoki Matcha Stainless Steel Sifter</a> eliminates clumps before you even start whisking, ensuring smooth results every time.</p>

<h2>Use the Right Temperature Water</h2>

<p>Boiling water makes matcha bitter. Let water cool to about 175°F (80°C) before adding to matcha powder. This preserves the delicate flavor and prevents that harsh, astringent taste.</p>

<h2>Whisk Properly</h2>

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