The Impact of Water on Matcha Taste

Matcha, a finely ground powder of specially grown and processed green tea, is known for its vibrant colour and unique flavour. However, the taste of matcha can be greatly affected by the water used in its preparation.

Water Quality Matters

Using high-quality water is essential for the best matcha experience. Tap water, which may contain chlorine and other impurities, can alter the delicate flavours of matcha. Instead, opt for filtered or spring water to enhance the taste.

Temperature is Key

The temperature of the water also plays a crucial role. Water that is too hot can scorch the matcha, leading to a bitter taste. Ideally, water should be heated to around 70-80°C (158-176°F) for optimal flavour extraction.

Brewing Techniques

When preparing matcha, whisking the powder with water creates a frothy texture that enhances the drinking experience. Experimenting with different water-to-matcha ratios can also help you find your perfect brew.

Conclusion

In conclusion, the water you use can make or break your matcha experience. By paying attention to water quality and temperature, you can enjoy a delicious cup of matcha every time.