The Importance of Water in Matcha
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Water is one of the most important ingredients in matcha—almost just as important as the matcha powder itself. The flavor, texture, aroma, and even color of your matcha depend heavily on the quality, temperature, and chemistry of the water you use.
Here’s a clear, basic breakdown.
1. Water Determines How Bitter or Sweet Your Matcha Tastes
Matcha is extremely sensitive to temperature.
Too hot (>175°F / 80°C): burns the tea → bitter, harsh, sharp
Just right (150–175°F / 65–80°C): brings out sweetness, umami, and creaminess
Very cool (<140°F / 60°C): mild, sweet, but less aromatic
Water temperature = flavor control.
2. Water Quality Changes the Taste
The type of water you use affects how matcha dissolves and tastes.
Best water types:
Soft water (low mineral content)
Filtered water
Spring water
Water to avoid:
Hard water (high mineral content) → metallic, bitter, muddy taste
Chlorinated tap water → chemical smell, flattens sweetness
Distilled water → too “empty”; leads to flat, dull flavor
Good water makes the matcha taste clean, sweet, and round.
Bad water makes it taste chalky, metallic, or bitter — even if the matcha powder is excellent.
3. Water Affects Texture & Froth
The right water helps the matcha form a smooth, micro-foamy layer.
Hard water prevents froth from forming well.
Soft, slightly warm water helps the particles stay suspended → creamy mouthfeel.
This is why tea houses in Japan and all around the world are very particular about water.
4. Water Ratio Shapes the Experience
Different styles use different amounts of water:
Usucha (thin tea)
~1/2–1 tsp matcha
2–4 oz water
Smooth, frothy, approachable
Koicha (thick tea)
2–3 tsp matcha
1–1.5 oz water
Thick, syrupy, very deep flavor
Requires very high-quality matcha
If your matcha tastes “too strong” or “too weak,” your ratio is likely the issue.
5. Water Quality Influences Aroma
Matcha’s aroma—grassy, sweet, marine, nutty—comes out best with:
Warm (not hot) water
Oxygenated, clean-tasting water
Flat or over-boiled water dulls aroma.
Why Japanese Tea Masters Care So Much About Water
In traditional tea practice:
Water is warmed, not boiled aggressively.
Water is cooled in stages (kama → futaoki → chawan).
Different matchas are given different water temperatures.
This isn’t ceremonial fussiness — it’s precise flavor engineering.
Quick Tips for Perfect Water in Matcha
Here’s what you should do every time:
1.Use filtered or soft water.
2.Heat to 150–170°F (65–77°C) depending on how delicate your matcha is.
3.Never use boiling water.
4.Pour -> cool -> whisk (double-pour technique).
5.Adjust the water ratio to taste (more water = softer flavor).
