Ever wonder why that supermarket matcha tastes so bitter and dull? It’s not you, it’s the tea. The market is flooded with low-grade powders that have little in common with authentic, vibrant matcha. The primary issue is low-quality, stale leaves. These brands often use late-harvest (second, third, or even autumn) leaves, which are tougher, more bitter, and lack the rich nutrients of the first harvest. To mask the poor quality, they are often mixed with fillers like sugar, fruit pectin, or milk powder. This powder then sits in a long supply chain—on boats, in warehouses, and on store shelves—becoming stale and losing its vibrant character, turning a murky yellow-green.