What water temperature for preparing matcha?
For a balanced matcha, use water at roughly 70–80 °C. Around 70 °C the cup is often softer, 75 °C gives a versatile balance, and 80 °C brings more intensity. Boiling water often increases bitterness and astringency.
Quick answer: start at 75 °C, then adjust about 5 °C up or down depending on the matcha and your taste.
70, 75 or 80 °C?
| Temperature | Expected result |
|---|---|
| 70 °C | Softer, less perceived bitterness |
| 75 °C | Balanced sweetness and intensity |
| 80 °C | More expressive profile |
Why avoid boiling water?
Very hot water can make bitter and astringent sensations more prominent. If your matcha tastes harsh, trying 70–75 °C can make a significant difference.
Without a temperature-controlled kettle
Boil the water, pour it into a room-temperature cup and wait briefly before using it. A small kitchen thermometer is useful when comparing settings.
Temperature for a matcha latte
A base around 75–80 °C works well. Try 2–2.5 g of matcha with 30–40 ml of water, then add 150–180 ml of milk.
Temperature for iced matcha
First make a small hot base at 70–80 °C, then add cold water, milk or ice. This disperses the powder more easily than mixing it directly into a large cold volume.
Does water quality matter?
Yes. Very hard or strongly chlorinated water can change the taste. If the cup remains dull, compare tap water with filtered or lightly mineralised water.
Why is my matcha still bitter at 75 °C?
Temperature is only one factor. Also check dose, water volume, freshness, storage and the intended use of the matcha. See our guide to bitter matcha.
Simple recipe
- 2 g matcha;
- 70 ml water;
- 75 °C;
- sifted powder;
- quick whisking.
With Maison Yume Yame Matcha
Our Yame Matcha is smooth, low in bitterness and rich in umami. Around 75 °C is a good starting point.
