Clifford Anderson
Clifford Anderson
Culinary expert, integrating matcha globally.
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:
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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.
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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.
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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.