Are Matcha Lattes Usually Sweet? Unveiling the Sweetness Factor

January 12, 2026 •

3 min read

The sweetness of matcha lattes varies, often depending on the grade of matcha and added sweeteners. While high-quality matcha has a subtle sweetness, coffee shops often balance the earthy flavor with milk and sugary syrups.

Quick Summary

Pure matcha has a complex taste, not inherently sweet but with subtle sweet notes. Sweetness in a matcha latte comes mainly from ingredients like milk and syrups, commonly used in cafes to enhance palatability.

Key Points

Natural Matcha is Not Sweet: Pure matcha has a complex flavor profile, including grassy, umami, and subtly sweet notes.
Cafe Lattes Are Often Sweet: Coffee shops add sugary syrups or use sweetened matcha powder to appeal to a wider customer base.
Ceremonial vs. Culinary Grades Differ: Higher-quality ceremonial grade matcha is smoother and naturally sweeter, while culinary grade is more robust and bitter, suitable for mixing.
Customization is Key: Control sweetness by using natural sweeteners or unsweetened plant-based milks.
Preparation Matters: Water temperature affects bitterness; using water that is too hot can result in an unpleasantly bitter taste.

Exploring the Natural Taste of Pure Matcha

Before any additions, matcha has a distinct and complex taste. Made from shade-grown, finely ground green tea leaves, the flavor is a balance of vegetal, savory, and subtly sweet notes. Ceremonial grade matcha is prized for its smooth taste, rich umami flavor, and creamy texture, with minimal bitterness. The umami taste, a savory note also found in foods like seaweed, is a key feature. The natural sweetness comes from the balance of amino acids and catechins, not an upfront sugar taste. This complexity is why many enjoy matcha prepared simply with hot water.

Ceremonial vs. Culinary Grade: Key Differences

The grade of matcha significantly affects its flavor. There are two main types:

Ceremonial Grade: This is the highest quality, made from the youngest leaves from the first harvest. It's used in tea ceremonies, whisked with hot water. Ceremonial grade has a smooth flavor with natural sweetness, umami, and less bitterness than culinary grade.
Culinary Grade: This grade is made from more mature leaves, used in lattes, baking, and cooking. It has a bolder flavor, which can be more astringent or bitter, making it suitable for mixing with other ingredients. The bitterness is a functional trait for mixed applications.

Why Cafe Matcha Lattes Are Often Sweet

If you find cafe matcha lattes overly sweet, the recipe is usually the reason, not the matcha itself. The sweetness comes from specific ingredients:

The Role of Syrups and Sugars

Coffee shops often use pre-sweetened matcha or add flavored syrups, like vanilla or simple syrup, to lattes. These additions make the drink more appealing, masking the earthy notes. The amount of syrup varies, affecting the taste significantly.

Milk's Influence on Sweetness

The choice of milk also affects sweetness. Dairy milk contains natural sugars (lactose), contributing to a sweeter profile. Even without syrups, steamed milk softens the matcha's bitterness, creating a creamier taste. Plant-based milks also play a role; sweetened versions add sugar, while unsweetened ones, like unsweetened almond milk, result in a less sweet drink. Oat milk, for example, is naturally sweeter than almond milk, affecting the overall sweetness of the drink.

Customizing the Sweetness of Your Matcha Latte

Making your matcha latte at home gives complete control over the sweetness:

Controlling Sweeteners

Use Natural Sweeteners: Use honey, maple syrup, or agave in small amounts. Adjust the amount to your taste.
Experiment with Zero-Calorie Options: Try stevia or monk fruit sweetener for sweetness without added sugar.
Go Unsweetened: Try your latte without added sweeteners. The slight bitterness complements the milk's creaminess, especially with high-quality matcha.

Explore Different Milk Options

Unsweetened Plant-Based Milks: Unsweetened almond, coconut, or soy milk are great for a lower-calorie, less sweet latte. They provide a creamy texture without extra sugar.
Cream and Milk Ratios: Adjusting the milk-to-water ratio can affect the flavor. More milk creates a richer drink, while more water makes it lighter.

Adjusting Water Temperature

Proper preparation is crucial. Using water that's too hot (near boiling) can scorch the matcha, leading to a burnt, bitter taste. The ideal temperature for whisking matcha is 70°C to 80°C (158°F to 176°F). This creates a smoother, less bitter, and more flavorful matcha base.

Comparison: Sweet vs. Unsweetened Matcha Latte


Attribute	Sweet Cafe Matcha Latte	Unsweetened Homemade Matcha Latte
Sweetness Level	High, from added syrups and milk sugars	Minimal, depends on natural matcha sweetness and milk
Base Matcha Grade	Often culinary grade, for a bolder flavor	Ceremonial or daily grade, for smoother taste
Key Ingredients	Matcha powder blend, flavored syrup, milk, ice	Matcha powder, hot water, unsweetened milk of choice
Primary Flavor	Sweet, often with vanilla or caramel notes	Earthy, vegetal, creamy with natural umami
Cost	Typically higher, reflecting cafe markup	Lower, as you purchase ingredients in bulk

Conclusion

The sweetness of a matcha latte depends on recipe and preparation. While pure matcha has a complex taste with a subtle sweetness, many cafe versions use syrups and sweetened milk to appeal to a wider audience. For a less sugary experience, make it at home using high-quality matcha, and choose your milk and sweeteners. This allows you to enjoy the green tea's rich flavors, balanced with your chosen milk's creaminess. Understanding the components allows you to create a personalized drink, whether sweet or subtle. Further research from sources like Health magazine can provide more insights into the differences between ceremonial and culinary grades, influencing taste and health benefits.

Frequently Asked Questions

Yes, high-quality matcha has a subtle, natural sweetness as part of its complex flavor, including earthy, vegetal, and umami notes.

A coffee shop matcha latte is often pre-sweetened with sugar or syrups and mixed with milk for a creamier flavor. A traditional matcha is prepared by whisking the pure powder with hot water, highlighting its unadulterated flavor.

Bitterness can result from using low-quality culinary grade matcha or using water that is too hot. Using a lower temperature (70-80°C) and higher-quality ceremonial grade powder can reduce bitterness.

Yes, you can make a delicious, unsweetened matcha latte by mixing matcha powder with milk (dairy or plant-based). The milk's creaminess mellows the matcha's earthy flavor.

Yes. Dairy milk has natural sugars that add sweetness, while sweetened plant-based milks increase sugar content. Unsweetened plant-based milks like almond or cashew will result in a less sweet drink.

To reduce bitterness, use water between 70-80°C (175°F) and sift the matcha powder before whisking. Also, choose ceremonial grade matcha, which has a naturally smoother flavor.

Calories vary. A basic matcha latte with unsweetened almond milk might have 50-70 calories, while a cafe version with syrup and dairy milk can easily have 200-300+ calories.