Tag: Bitter matcha

Using water hotter than 176°F (80°C) is generally considered too hot for matcha, as it can scorch the delicate powder and produce an overwhelmingly bitter taste. This is a common mistake that can completely ruin the complex, nuanced flavors of a high-quality green tea.

Matcha's fine, delicate powder, with a significantly higher surface area than loose-leaf green tea, is highly susceptible to environmental factors like heat, light, and oxygen. This sensitivity means that while heat may not make it unsafe to consume, it will significantly degrade its flavor, vibrant color, and potent nutritional benefits.

Pouring water above 176°F (80°C) can cause matcha to become unpleasantly bitter by scorching the delicate powder. For a smooth, vibrant cup, many wonder: does boiling water ruin matcha? The answer lies in the temperature's effect on the tea leaves and their complex compounds.