Why Real Matcha Feels Different (and Why That’s a Good Thing)

At Wabi, one of the things we’re most proud of is the beautifully smooth texture of our matcha. It’s something we hear often from customers — especially those who’ve tried other matcha powders and noticed a big difference.

That said, every now and then, we hear from someone new to matcha who describes the texture as a little "grainy" or unusual. If you’ve ever felt that way, you’re not alone — and there’s a simple explanation that might surprise you.

🌱 Real Matcha Doesn’t Dissolve — It Suspends

Authentic matcha is made by stone-grinding whole tea leaves into a fine powder, which you then whisk into water. Unlike coffee or cocoa, matcha doesn’t dissolve — it suspends. That means the fine particles float for a time, but will eventually settle to the bottom if left too long. This is completely natural, and part of what makes matcha such a unique and vibrant drink.

Our matcha is made in Uji, Japan, a UNESCO World Heritage site known as the birthplace of Japanese matcha. Our partners there have been crafting matcha for over 140 years, and their expertise shows — they grind our matcha 25% finer than the industry standard. The result is a smooth, luxurious texture that whisks beautifully and feels silky on the palate.

💚 But Not All "Matcha" Is the Same

In contrast, some products sold as “matcha” are blended with additives like dextrin or sugar, which help them dissolve like an instant powder. These can create a thinner, more uniform drink — but they’re not the same as traditional matcha, and often lack the depth of flavour, nutrition, and ritual that makes matcha so special.

If you’re used to those instant-style blends, the texture of true matcha might take a moment to get used to. But give it a few tries — especially with the right technique — and you’ll likely fall in love with the real thing.

☕ A Few Matcha Tips for the Smoothest Cup

• Use 2 grams of high-quality matcha per serving (our recommended amount)

• Whisk thoroughly with a bamboo chasen until frothy

• Drink fresh — or swirl your cup gently if it’s been sitting for a while

• Use slightly cooler water (70–80°C) to avoid bitterness

We’ve also noticed a social media trend where creators use 4 to 6 grams of matcha in their lattes to create bold colour and thick microfoam for Instagram reels. While it looks amazing, it’s a very strong brew — and may feel thicker or more intense in texture.

✨ In Summary

Our matcha is crafted to be smooth, balanced, and authentic — just as it’s been done for centuries in Japan. If you’re ever unsure about texture, or curious about your preparation method, we’re always here to help. And if you’re already loving that rich, velvety cup? You’re tasting the care and tradition behind every leaf 💚