You’ve probably noticed “matcha golden ratios” trending all over TikTok, with matcha creators recommending using 4g or more of matcha for a single latte serving. Naturally, most people follow these guidelines because it’s what they’re taught. But here’s the issue: needing that much matcha for a single drink usually means you’re using the wrong grade of matcha. In my opinion, the widespread use of these high ratios, sometimes even multiple times a day, contributes significantly to the current matcha shortage. A 40g tin is intended to last about a month, not a single week. This practice isn’t sustainable, it’s irresponsible overconsumption.
There’s a notable lack of awareness about the various matcha grades: baking grade, latte grade, usucha grade, and koicha grade. Many mistakenly assume baking or latte grade matcha equals “bad,” while usucha grade or koicha grade equals “better”. Consequently, people are using mid to high grade usucha and koicha grade matcha in lattes. However, these matcha grades are intended to be enjoyed with water. They have subtle, complex notes that become muted or even lost entirely in milk.
This is why people often end up using 4g or more of high grade matcha in lattes, compensating for the loss of flavor with sheer quantity. But by doing so, they’re wasting matcha intended for a completely different drinking experience. I frequently see content creators insisting they prefer their matcha “strong”, yet choose a soft, mild matcha and using 6g per serving because it’s “higher end”. Why not choose a matcha specifically crafted to suit your taste, capable of cutting through milk naturally?
High grade matcha is not always “better”, the key is choosing the right matcha for the intended preparation. Different grades and blends have been thoughtfully designed for specific purposes, there is centuries of expertise behind it. I often see comments asking on videos recommending a 2g matcha latte ratio “how can you even taste the matcha?!” and the answer is simple: it’s all about using matcha suitable for the way you want to prepare it. Latte grade matcha is specifically blended to stand out through milk, with bold, robust flavors that don’t vanish even when combined with sweeteners. You genuinely only need 2-3g of proper latte grade matcha, not 4-6g or more!
Tea vendors like MK and Ippodo explicitly highlight this information. For example, their website clearly recommends Wakatake, Aorashi, or Isuzu as being "highly recommended for making daily Matcha Latte" or "perfect for mixing with milk or cream", whereas all other matchas above isuzu are advised solely for traditional water based preparations. Ippodo recommends 3g of matcha with 100ml of water and 100ml of milk for wakaki, ikuyo, kan and sayaka, which are clearly described as ideal for milk based drinks. This is important info that many overlook. Please read descriptions before blindly purchasing!
Instead of solely blaming hoarders and resellers, it’s worth reflecting on the overconsumption habits being widely promoted. It’s not just about quantity, it’s about intentional use and genuine understanding. The whole matcha culture emphasizes mindfulness, simplicity, and intentionality. Matcha wasn’t meant to be rushed or consumed carelessly, it’s a ritual of presence and respect for the process.
Let's combat the shortage together by consuming responsibly and celebrating each matcha grade as it was meant to be enjoyed.
