Perfect Water Temperature for Brewing Matcha Powder

Brewing matcha is an art that involves a few key details, with water temperature being one of the most critical. Unlike other teas, matcha requires a lower temperature. Using water that’s too hot or cold can dramatically affect the taste, texture, and colour of your matcha.

Matcha powder is delicate, and to unlock its full potential and health benefits, brewing it at the correct water temperature is key. Here’s how you can master the perfect brew every time.

Why Water Temperature Is Crucial for Matcha

Matcha is made from finely ground green tea leaves, and its unique qualities can be easily compromised by using water that’s too hot. Here’s why the right temperature matters:

Flavour Extraction: Matcha’s natural sweetness and umami shine at lower temperatures. Hotter water can release tannins and catechins, leading to bitterness and astringency.

Smooth Texture: The ideal temperature helps matcha dissolve smoothly and froth up perfectly, creating that signature creamy texture. Water that’s too hot can cause clumping and make it difficult to whisk.

Vibrant Colour: Matcha’s bright green hue is a sign of quality. Overheating the water can dull this colour by breaking down chlorophyll, resulting in a murkier appearance.

The Ideal Water Temperature for Brewing Matcha

For the best matcha experience, use water between 160°F and 175°F (70°C to 80°C). This range preserves the flavour, texture, and colour that make matcha so special.

Step-by-Step Guide to Achieving the Perfect Temperature

1. Heat the Water: Bring water to a boil. Once boiling, remove it from the heat. If you have a thermometer, wait until the temperature cools to 160°F to 175°F (70°C to 80°C). Without a thermometer, let the water cool naturally for a few minutes.
2. Preheat Your Matcha Bowl: Fill your matcha bowl (chawan) with hot water to warm it up. After a minute, discard the water. This step helps maintain the right temperature during preparation.
3. Sift the Matcha Powder: Use a fine mesh strainer to sift 1 to 2 grams (about ½ to 1 teaspoon) of matcha powder. Sifting prevents clumping and ensures a smooth mix.
4. Measure the Water: Pour 60-70 ml (2-2.5 oz) of water into the bowl. This is the standard amount for making usucha (thin matcha). For koicha (thick matcha), use 30 ml (1 oz) of water.
5. Whisk to Perfection: Using a bamboo whisk (chasen), whisk the matcha in a rapid W or M motion. Whisking well ensures a frothy, smooth texture. Aim for a layer of tiny bubbles on top.
6. Fine-Tune Your Brew: If you prefer a milder matcha, use a little less powder or slightly cooler water. For a stronger taste, increase the matcha or use less water.

Water Temperature Guidelines for Different Grades of Matcha

Matcha comes in various grades, each with its own unique characteristics. Understanding how to adjust the water temperature based on the grade of matcha you're using can significantly enhance your tea experience. Here’s how to get it just right:

Premium Ceremonial Grade Matcha (Single Cultivar)

Ideal Temperature: 160°F to 165°F (70°C to 73°C)

Why This Range: Sourced from a single tea cultivar, this grade of matcha captures the distinct characteristics of a particular variety of tea leaves. The slightly lower brewing temperature allows the complexity and delicate flavours of the single cultivar to truly shine. It enhances the unique sweetness, depth of umami, and subtle grassy notes without overwhelming bitterness.

Brewing Tip: For premium ceremonial single cultivar matcha, use a gentle whisking technique to bring out its intricate flavour profile and create a velvety froth.

Ceremonial Grade Matcha

Ideal Temperature: 160°F to 170°F (70°C to 75°C)

Why This Range: Ceremonial grade matcha is made from the youngest, most tender tea leaves, which offer a delicate, sweet, and umami-rich flavour. Using slightly cooler water helps preserve these subtle notes, ensuring a smooth, refined taste without any bitterness.

Brewing Tip: For ceremonial matcha, aim to whisk vigorously to create a thick, creamy froth, highlighting the tea’s premium quality.

Premium Grade Matcha

Ideal Temperature: 165°F to 175°F (73°C to 80°C)

Why This Range: Premium grade matcha strikes a balance between flavour and versatility. It’s slightly less delicate than ceremonial matcha, allowing for a slightly higher brewing temperature. This range enhances its full-bodied flavour and slight bitterness, which some enjoy.

Brewing Tip: Use this grade for both traditional whisked matcha and matcha lattes, where the slightly stronger taste can stand up to milk and sweeteners.

Culinary Grade Matcha

Ideal Temperature: 170°F to 180°F (75°C to 82°C)

Why This Range: Culinary grade matcha has a more robust, astringent flavour profile, which is ideal for cooking, baking, or blending into smoothies. The slightly higher temperature helps to extract its full flavour, making it more noticeable in recipes.

Brewing Tip: When using culinary matcha for beverages, consider adding sweeteners or mixing it with milk to balance its stronger taste.

Additional Matcha Brewing Tips

Adjust for Preference: If you find your matcha too bitter or not flavourful enough, try lowering or raising the water temperature by a few degrees to find your perfect brew.

Experimentation: Different matcha brands and harvests may respond differently to water temperature. Don’t be afraid to experiment within these ranges to discover what works best for your specific matcha.

Final Thoughts

The perfect matcha starts with the right water temperature. Keeping your water between 160°F and 175°F (70°C to 80°C) helps extract the best flavours, maintain a smooth texture, and preserve that beautiful green colour.

Preheat your bowl, sift your matcha, and whisk with care to elevate your matcha experience every time. For ceremonial-grade matcha, you might want to aim for the lower end of this range to bring out its delicate, nuanced flavours, while culinary-grade matcha can handle slightly higher temperatures.