How Water Temperature Shapes the Flavour of Matcha
When it comes to brewing matcha, one often-overlooked factor can dramatically shift the entire experience: water temperature. Whether you’re a tea aficionado or introducing matcha to your menu, understanding this nuance is key to unlocking its full flavour potential.
Cool Water (60–65°C): Smooth & Sweet
At lower temperatures, matcha unveils its delicate side. Brewing ceremonial-grade matcha at 60–65°C brings out natural sweetness, rich umami, and soft vegetal notes. There's minimal bitterness, making it ideal for first-time drinkers or for preparing a refined, calming matcha shot.
Medium Water (70–75°C): Balanced & Earthy
This is the sweet spot for many matcha lovers. At 70–75°C, matcha develops a harmonious balance of umami, grassiness, and slight astringency. It’s perfect for traditional whisked matcha or for cafés aiming to craft classic matcha lattes with depth and complexity.
Hot Water (80–85°C): Bold & Bitter
Using water above 80°C intensifies matcha’s grassy, tannic notes and can introduce noticeable bitterness—especially in lower grades. While this may overpower ceremonial blends, it works well for culinary-grade matcha in recipes where bold flavours are needed, such as baking or smoothies.
Pro Tip: Never Use Boiling Water
Boiling water (100°C) can scorch the delicate matcha particles, leading to an unpleasantly bitter brew and loss of nutrients. Always allow water to cool slightly after boiling before preparing your matcha.
Craft the Perfect Cup, Every Time
At Matcha Society, we recommend experimenting with temperature to find your ideal flavour profile. Whether you serve chilled matcha or warm lattes, water temperature is your secret weapon for flavour control.