Getting the temperature right can make the difference between a matcha that’s smooth and vibrant — and one that’s dull or bitter. Here’s how water temperature shapes flavour, colour, and froth, and how to find your perfect point.
Why Water Temperature Matters
Matcha is delicate. Too hot, and its natural sweetness disappears; too cool, and it won’t dissolve or foam properly.
When matcha powder meets water, heat helps reveal its amino acids (like L-theanine) and aroma compounds, while balancing bitterness from catechins. The right temperature brings out umami, smooth texture, and that gentle wave of calm energy Romi Matcha is known for.
The Sweet Spot: 60–80°C
Most people enjoy matcha best between 60°C and 80°C. That’s warm enough to dissolve and froth beautifully — without scorching the tea.
How temperature changes taste and texture
| Temperature | Taste | Result |
|---|---|---|
| 60°C (140°F) | Very mild, slightly sweet | Good for cold-whisked or delicate blends |
| 70°C (158°F) | Balanced, smooth, nutty | Ideal for most ceremonial matcha |
| 80°C (176°F) | Bold and aromatic | Great for matcha lattes |
| 90°C+ (194°F) | Bitter, harsh | Avoid — it burns the tea |
Tip: No thermometer? Boil the water and let it cool for 2–3 minutes, or transfer it between cups two or three times before whisking. Each transfer reduces the temperature by around 10–15°C, bringing it closer to the ideal 70–80°C for matcha.
How Temperature Affects Foam & Texture
- Amino acids help form tiny micro-bubbles for a velvety texture
- Aroma compounds bloom, making the cup smell richer
- The taste stays balanced between sweet and savoury
Too hot, and the foam collapses fast — too cold, and it barely forms.
For Iced & Cold-Whisked Matcha
When making cold matcha, temperature still matters — just in a different way. Start with warm water (around 60–80°C) to dissolve the powder first. This helps prevent clumps and keeps the flavour clean and smooth. Then, pour it over ice with cold water or milk to chill it down.
Cold-whisked matcha can be harder to dissolve, but it has much less bitterness — so take your time and whisk a little longer for a smooth, creamy finish.
Romi’s Quick Water Tips
- Use soft or filtered water — minerals in hard water can mute flavour.
- Never pour boiling water directly on matcha.
- If your matcha tastes bitter, lower the temperature next time.
- Warm your bowl first with a little hot water, then discard before whisking — it helps maintain consistent heat.
The right temperature brings out everything you love about matcha: its smooth depth, balanced sweetness, and quiet focus. Whether you like it nutty and warm or fresh and clean, start with 60–80°C — then adjust until it feels just right for you.
🫶 Ready to taste the difference? Explore Romi’s ceremonial matcha