Bitterness is a common complaint, and it's often about water temperature or quantity. If you're using boiling water, you're scalding the matcha, which releases more bitter compounds. Stick to warm water.

Also, more matcha isn't always better. For a smoothie, 1 teaspoon is a good starting point. With a strong-flavored smoothie (like banana or chocolate), you might go up to 1.5 teaspoons, but beyond that can get overpowering.

If you're already using the right amount and temperature, balance the bitterness with sweet or creamy ingredients. A ripe banana, a few dates, or a drizzle of honey work well. Avoid citrus fruits like orange or lemon—they can make the matcha taste sharper. A tiny pinch of salt also helps round out the flavor.