Making the perfect cup of matcha requires attention to detail, and one of the most important factors is water temperature. Using water that is too hot can burn the delicate matcha powder, resulting in a bitter taste, while water that is too cool won’t bring out the tea’s full flavour. To achieve the ideal balance, it’s crucial to use the correct water temperature.

 

Why Temperature Matters

Matcha contains delicate compounds like amino acids, catechins, and chlorophyll, which are sensitive to heat. When water that is too hot is used, these compounds can break down, leading to a loss of flavour and nutritional value. On the other hand, cooler water won’t fully dissolve the matcha powder, resulting in a less flavourful tea.

 

The Ideal Water Temperature

The ideal water temperature for preparing matcha is around 80°C (176°F). This temperature allows the matcha to fully dissolve while preserving its nutrients and flavour. If you don’t have a thermometer, simply bring the water to a boil and let it cool for about five minutes before using it to prepare your matcha.

 

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