Matcha Brewing Temperature — Optimal Range
Optimal matcha brewing temperature is 70–80°C (158–176°F). Boiling water (100°C) denatures L-theanine, accelerates catechin oxidation, and causes harsh bitterness. Let boiled water cool for 3–5 minutes or use a temperature-controlled kettle.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Optimal brewing temperature | 70–80 | °C (158–176°F) | Sweet spot for L-theanine solubility and minimal catechin bitterness |
| Traditional ceremony temperature (Urasenke) | ~75–80 | °C | Determined by sound: 'wind in pines' sound = correct temp (also called 'forest wind') |
| L-theanine degradation onset temperature | ~80 | °C | Measurable degradation above 80°C; significant above 90°C |
| Catechin bitterness extraction (vs. 70°C) | ~50% more bitter | At 100°C vs. 70°C; catechin extraction highly temperature-dependent | |
| Cooling time from boiling (100°C) to 75°C | 3–5 | minutes | In an open kettle or vessel at room temperature; varies by volume and vessel material |
| Time to whisk usucha at correct temperature | ~20–30 | seconds | W-motion; should complete before tea cools significantly |
Temperature is the variable most under a home user’s control and the one most commonly responsible for bitter, harsh matcha. The traditional Japanese tea ceremony developed elaborate protocols around water temperature not for ritualistic reasons, but because correct temperature produces a measurably better drink.
The Chemistry of Temperature
Below 65°C: L-theanine and amino acids dissolve well; catechin extraction is limited; the result may taste flat or watery rather than sweet. Color doesn’t fully develop.
70–80°C (optimal): L-theanine dissolves readily; catechins (EGCG) extract at moderate rates that allow the sweet-umami amino acid notes to dominate; foam forms properly; the balanced flavor profile characteristic of good matcha emerges.
85–95°C: Catechin extraction increases substantially; bitterness begins to compete with umami notes; L-theanine begins to degrade thermally.
100°C (boiling): Catechin extraction is aggressive; L-theanine degrades; foam quality is poor; the result is a bitter, harsh drink regardless of matcha quality.
Traditional Temperature Detection
Before thermometers, tea masters in the chado tradition assessed water temperature by sound and steam behavior:
- Small bubbles at bottom of kettle: ~65–70°C (“shrimp eyes”)
- Steady stream of small bubbles: ~75–80°C (“fish eyes”) — optimal
- Rolling boil: ~95–100°C — too hot; must cool down
This technique requires practice and a certain kettle type, but it illustrates that correct temperature has been a known preparation requirement for centuries.
Practical Temperature Management
Modern approaches:
- Temperature-controlled kettle: Most reliable; set to 75°C
- Infrared thermometer: Cheap, accurate, instant
- Thermos pre-cooling: Boil and pour into thermos lid, wait 2–3 minutes
- Room-temperature water addition: Mix 90°C with room-temperature water (roughly 3:1 ratio of hot:cold)
Related Pages
Sources
- Yamamoto T et al. (2000) — Chemistry and applications of green tea. CRC Press
- Urasenke Foundation — Traditional Matcha Preparation Standards
- Nishiyama M et al. (2010) — Temperature effects on green tea amino acids. Food Science
Frequently Asked Questions
What temperature should I brew matcha?
70–80°C (158–176°F). This range maximizes L-theanine solubility and amino acid expression (the sweet, umami notes) while minimizing catechin over-extraction (bitterness). Never use boiling water — it degrades L-theanine and produces a harsh, bitter cup. Use a thermometer, a temperature-controlled kettle, or let boiled water cool for 3–5 minutes before adding to the bowl.
Why does matcha taste bitter?
The three most common causes of bitter matcha: (1) water too hot — boiling water extracts catechins aggressively and denatures L-theanine; use 70–80°C. (2) Too much powder — more than 3g per 70ml shifts the catechin-to-amino-acid ratio toward bitterness; use 2g for usucha. (3) Low quality matcha — culinary or low-grade matcha has inherently higher catechin-to-amino-acid ratio; even at perfect temperature, it will taste bitter straight.