When it comes to making matcha, the water temperature plays a crucial role in determining its taste, aroma, and overall quality. Just as with fine gyokuro, using water that’s too cool won’t bring out the full potential of matcha. But what exactly is the best temperature for making matcha that’s both aromatic and flavorful?
Why Water Temperature Matters
Matcha is a finely ground powder made from specially grown and processed green tea leaves. Its delicate flavor and vibrant color depend on careful preparation, and water temperature is a key factor in this process.
When matcha is prepared with water at 50-60°C, similar to how gyokuro is often brewed, it fails to develop its full aroma and froth, leading to a less satisfying experience. While you might assume that hotter water would automatically result in better matcha, that’s not necessarily the case.
The Importance of Finding the Right Temperature
As the water temperature increases, matcha’s aroma becomes more pronounced. However, if you use boiling water, the resulting tea can end up bitter. This bitterness is due to the increased dissolution of catechins and caffeine—compounds that contribute to astringency and bitterness—when exposed to high temperatures.
So, what’s the sweet spot for making matcha?
The Recommended Temperature Range
For the best results, it’s recommended to use water below 80°C. At this temperature, the catechins responsible for bitterness are less likely to dissolve, allowing the sweeter, more complex flavors of matcha to shine through.
An ideal method for preparing matcha is to whisk it with water at around 70-80°C. After whisking, the temperature typically drops, bringing the tea to the perfect drinking temperature—around 60-70% of its original temperature. This ensures a smooth, flavorful cup of matcha without excessive bitterness.
Tips for Maintaining the Right Temperature
When whisking matcha with a bamboo whisk (chasen), be mindful that the process itself can slightly lower the temperature of the water. This is generally beneficial, but it’s something to be aware of as you refine your technique. If you find that your matcha is still too bitter, consider letting the water cool a bit more before whisking.
Conclusion
Achieving the perfect cup of matcha is an art that balances temperature, technique, and timing. By paying attention to the water temperature and keeping it within the 70-80°C range, you can ensure that your matcha is aromatic, smooth, and delicious—every time. Whether you’re new to matcha or a seasoned enthusiast, adjusting the temperature can make a world of difference in your tea experience.
Try it for yourself and savor the delicate flavors that unfold when matcha is prepared with care.
