Temperature is the subtle detail that decides everything. The same matcha can become soft, velvety and luminous… or on the contrary bitter, “hard” and a little flat, simply because the water was too hot.
In this guide, we keep things simple: the ideal zone, guidelines if you don't have a thermometer, and how to adjust according to what you like in a cup.
Why does temperature change the taste so much?
Matcha is a powder made from tea leaves. When the water is too hot, some notes become more aggressive: bitterness comes through, freshness is overwhelmed, and the cup loses its finesse.
Conversely, water that is too cold can result in a less expressive matcha and a less homogeneous texture (the powder mixes less well).
The right balance is water that is warm enough to reveal sweetness and umami, but not hot enough to force bitterness.
The ideal temperature: the simple rule
For a ceremonial matcha (usucha):
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70 to 80°C
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Avoid boiling water
If you only want to remember one thing: 75°C is a very reliable reference point.
Reference points without a thermometer
You don't have a kettle at the right temperature? No problem.
Method 1: “1 to 2 minutes”
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Boil the water.
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Pour it into a cup.
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Wait 1 to 2 minutes.
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Use this water for your matcha.
Method 2: “transferring”
Transferring the water to another container lowers the temperature quickly. Two transfers often bring you closer to a very comfortable temperature.
Method 3: “gentler steam”
A simple visual: when the steam becomes lighter and less "violent", you are approaching a more suitable temperature.
What temperature should you use for your preparation?
Pure matcha (usucha)
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70–80°C
That's where you get the best compromise: fine foam, softness, balance.
More concentrated matcha (koicha)
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70–75°C
Koicha is denser. A gentler temperature helps to maintain its roundness.
Matcha latte
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70–80°C to dissolve the matcha in a small amount of water, then you add the milk.
The milk can be hot or cold: the important thing is to have a smooth base.
Signs that your water is too hot (and how to fix it)
If your matcha is bitter
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Water too hot: drops to around 70–75°C.
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Too strong a dosage: slightly reduce the matcha or increase the water.
If your foam is coarse or unstable
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Water that is too hot can break down a fine foam.
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If you're whipping in a circle, switch back to the "W" motion.
If your cup is “flat”
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The water was too cold, or the matcha wasn't whipped enough.
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Bring it back up to 75–80°C and whisk faster, without pressing down.
The winning combination: temperature + gesture
Temperature gives softness. The gesture gives texture.
For a reliable cup:
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2g of matcha
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70 ml of water
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75°C
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Whisk for 15–30 seconds in a “W” motion
It's simple, but that's exactly what transforms the experience.
FAQ — Matcha temperature
Can boiling water be used?
Yes, but you risk accentuating the bitterness and losing the delicate flavor. For a pleasant matcha, it's best to avoid it.
Is 60°C too low?
It's not "forbidden," but it's often less expressive. The texture may also be less homogeneous. 70–80°C remains the most reliable temperature range.
What if I want a "stronger" matcha?
Increase the dosage slightly (for example 2.2 g) rather than raising the temperature too high.