Why is it not recommended to use boiling water for brewing matcha?

Why is boiling water not recommended for brewing matcha?

Using boiling water (around 100°C) to brew matcha can damage its flavor and nutritional value, primarily due to the following reasons:

1. Destroys Nutrients:

   • Matcha is rich in antioxidants (like catechins) and amino acids (such as L-theanine). High temperatures accelerate the oxidation and breakdown of these compounds, reducing their health benefits.

2. Causes Bitterness:

   • Boiling water over-extracts tannins and caffeine from the tea leaves, making the tea taste bitter and masking matcha's characteristic umami and sweetness.

3. Affects Flavor and Aroma:

   • Matcha's delicate aroma and smooth texture are easily affected by high heat. Boiling water can create a "cooked" or steaming effect, causing the tea to lose its fresh, vibrant character and become harsh.

Recommended Water Temperature

• The ideal water temperature is 70°C to 80°C (158°F to 176°F). This balances extraction and preserves matcha's sweet, umami flavor:
  • Method: Let boiling water cool for about 2-3 minutes, or use a thermometer.
  • Tip: Water that's too cool (e.g., below 60°C / 140°F) can also lead to under-extraction, affecting flavor balance.