Why Water Temperature Matters in Matcha
Matcha is more than a pretty green drink—its taste, aroma, and nutrients rely heavily on how you prepare it, especially the water temperature. Get it wrong, and your cup can go from creamy and umami-rich to bitter or bland.
The Heat Factor
Matcha is made from whole tea leaves ground into powder, rich in amino acids and antioxidants. But it's delicate:
Too hot (>80°C / 176°F): Burns the tea, making it bitter.
Too cold (<60°C / 140°F): Doesn’t release enough flavour or aroma.
Ideal range: 70°C to 80°C (158°F–176°F).
Ceremonial grade: Best at 70–75°C for natural sweetness and umami.
Culinary grade: Can handle up to 80°C when mixed in lattes or bakes.
What You Get With the Right Temp
Smooth texture with a creamy froth
Balanced flavour—umami, not bitterness
Bright green colour and fresh aroma
Quick Tips
No thermometer or temperature-controlled kettle? Let boiling water cool for 5–7 minutes.
Use a gooseneck kettle for precision.
Try cold brew matcha for a sweet, refreshing summer option.
Final Sip
Temperature may seem minor, but it’s the key to unlocking matcha’s full potential. Whether you sip it traditionally or in a latte, start with the right heat—and taste the difference.