How To Sweeten Matcha Just Right
In traditional Japanese tea ceremonies, straight matcha is whisked with hot water and served alongside wagashi, a delicate Japanese dessert.
The matcha itself tastes quite bitter, while the wagashi brings sweetness. Together, they create balance.
However, most of us don't carry wagashi around in our bags.
We drink matcha, at home or at cafes, without the sweet companion it was designed for. That bitterness, which once had a purpose, now feels a bit much on its own.
The good news is you have options. In this Mag article, we'll walk you through four levels of sweetness to find what works for you.
Level 1: Pure Matcha Made Hot
This is the traditional way, usucha style. Hot water whisked with matcha powder. No milk, no sweetener, just tea. For many first-timers, this tastes intensely grassy and bitter.
Heat plays a big role here. The hotter the water you use, the more bitter compounds you extract from the tea leaves. That's why if you exceed 80°C when preparing matcha, it will be too bitter.
High-quality ceremonial matcha changes the game when you prepare matcha like this.
For example, 753 Matcha carries natural umami richness and subtle sweetness. Many people find they don't need to add anything at all.
Level 2: Add Milk to Make a Latte
Adding milk or oat milk softens the bitterness right away. The creaminess rounds out the sharper edges of the matcha, making it more approachable.
If you make a hot latte, it will still taste less bitter than pure matcha but relatively more assertive than other options. The heat continues to bring out some of those grassy, astringent notes.
Cold-whisked lattes are where things get interesting. When you whisk matcha with cold or room-temperature water and then add cold milk, you preserve more of the tea's natural sweetness.
At Marlo’s Matcha, we love an oat milk latte because the milk’s inherent sweetness and creaminess comes through more clearly than other milks.
Level 3: Add Natural Sweetener
If you want more sweetness than milk alone provides, liquid sweeteners are your next step.
Agave syrup is the lightest option. It adds clean sweetness without any heaviness or strong flavor of its own. It helps keep the tea's character front and center.
Honey brings a thicker, richer feel. It has more body and its own distinct flavor that sits alongside the matcha. This works especially well with Kōyō Red Matcha, where the depth of honey complements the tea's malty notes.
Maple syrup is another common liquid sweetener. It falls somewhere between agave and honey in terms of texture and brings its own subtle flavor to the cup.
Level 4: Add Jam to Flavor Matcha
This approach takes you into dessert territory. Instead of simply sweetening your matcha, you're adding fruit flavor and natural fruit sugars at the same time.
Start by putting a spoonful of natural jam or fruit puree at the bottom of your glass. Strawberry and blueberry are popular choices. Add milk and ice, then pour your prepared matcha on top.
When you mix it all together, the fruit sweetness spreads through the drink, creating something closer to a treat than a traditional tea. This is best for when you want something truly playful and indulgent.
Finding What Works for You
Some people gravitate toward lighter sweeteners like agave. Others prefer the richness that honey brings. Some find milk is just enough for the perfect cup of matcha.
Your choice depends on your texture preferences and how sweet you like things.
The beauty of matcha is its flexibility. You can drink it straight and traditional, or you can play with it, adding layers of flavor and sweetness until it feels just right.
However you have your matcha, you can't beat good quality matcha for the matcha part. Try 753 Matcha today and experience its deep umami and natural sweetness.
