The Perfect Matcha Water Temperature (And Why It Matters)

One of the simplest mistakes people make with matcha is using water that's too hot. Get the temperature right and your SHIN Matcha is smooth and sweet, get it wrong and even the finest matcha turns bitter. Here's how to nail it.

The ideal temperature

Aim for water around 70 to 80°C. This is hot enough to dissolve the matcha and release its flavour, but gentle enough to protect the delicate leaf and preserve its natural sweetness.

Why boiling water is a problem

Boiling water (100°C) scorches matcha, drawing out harsh, bitter compounds and flattening the smooth umami you paid for. If your matcha tastes unpleasantly bitter, water temperature is one of the most common culprits.

How to get it right without a thermometer

You don't need special equipment. Simply boil your kettle, then let it stand for a couple of minutes before pouring, roughly two to three minutes off the boil brings it into the right range. Alternatively, add a small splash of cold water to freshly boiled water.

A handy trick

Pour the hot water into your cup or a separate jug first and let it sit briefly. The transfer and short wait naturally cool it into the sweet spot for SHIN.

For iced matcha

When making iced matcha, still dissolve your SHIN in a small amount of warm (not boiling) water first for smoothness, then pour over ice. The warm base is what prevents clumps.

The takeaway

Great matcha is as much about technique as tea. Keep your water off the boil, and every cup of SHIN will taste as smooth and sweet as intended.