Making matcha: water, temperature and proportions

Laatst bijgewerkt op: 04/06/2026

CHAPTER 8

Making matcha seems simple. Powder in a bowl, add water, whisk and done. It is this very simplicity that often makes it underrated. In reality, matcha brewing is a technical operation in which small variations have major effects on flavor, texture and balance.

Because you drink the whole leaf, matcha is extremely sensitive to water quality, temperature and ratio. What can still be corrected with other teas is immediately open here. Matcha forgives little, but rewards precision.

The explanations in this article are based on the practical experience and teaching materials of Richard Schukkink, founder of the International Tea and Coffee Academy.

This article is part of the Matcha dossier. The complete overview of all articles, from cultivation and processing to brewing and applications, can be found on the overview page: Matcha explained: from tea leaf to bowl.

Water: the most underrated ingredient

With matcha, people often talk about powder quality, but water is just as decisive. Not only the temperature, but the composition of the water affects how bitter, umami and mouthfeel develop.

Soft water generally performs best with matcha. A practical working range is around:

• TDS 30-80 ppm
• neutral pH
• no chlorine or dominant minerals

Too hard water can make matcha feel flat and dull, while bitterness emerges more quickly. Too soft water, such as completely demineralized or pure osmosis without remineralization, can actually make matcha feel sharp and empty, with little body.

Consistency is more important than perfection here. One fixed water profile yields better results than constantly changing.

Temperature: no boiling water

One of the most common mistakes made with matcha is using too hot water. Heat opens up bitterness and astringency faster than umami and sweetness. For most matcha, a temperature window of 70 to 80 °C works. Within that range, you can steer lower for softer, umami-driven matcha or higher for fresher, more immediate profiles.

A higher temperature is not usually used for koicha than for usucha. Higher heat increases the chance of harsh bitterness, especially at high concentration.

Proportions as a starting point

There are no absolute rules, but in practice the same relationships keep returning because they work.

For usucha:

• about 2 grams of matcha
• 60 to 80 ml of water
• 70-80 °C

For koicha:

• about 4 grams of matcha
• 30 to 40 ml of water
• around 80 °C

These are starting points, not dogmas. The right ratio always depends on matcha type, freshness and desired style.

Seven: no detail

Sieving is often skipped, but is essential. Matcha easily absorbs moisture and forms lumps. These dissolve poorly and create an uneven mouthfeel.

By sifting matcha:

• break your lumps
• reduce your static charge
• improve your dispersion
• you get more stable foam

Sieving is not an aesthetic step, but a technical preparation.

Knocking: movement and control

In usucha, beating is all about speed and precision. Not deep stirring, but working with the tips of the chasen.

An effective technique:

• add water to the sifted matcha
• knock quickly in an M or Z motion
• stay relatively flat in the bowl
• Finish with a short, gentle movement to break up large bubbles

The goal is a fine, homogeneous microfoam. Large bubbles or collapsing foam often indicate too hot water, too coarse a grind or a restless motion.

Koicha: kneading, not beating

Koicha requires a totally different approach. Here you don’t build foam, but structure.

The movement is slow and controlled:

• Add water in small portions
• slow mixing and kneading
• no air bashing

The end result is shiny and syrupy, similar to honey. Bubbles are a sign that you are working too fast. Not every matcha is suitable for koicha. Only matcha with extremely well-managed bitterness remains balanced at this concentration.

Common problems and causes

• Coarse foam or large bubbles -> Often caused by too hot water, failure to strain or beating too deeply.
• Dull color and sharp bitterness -> Usually water too hot, water too hard or too long beating time.
• Sandy mouthfeel -> Too coarse grind, old matcha or moisture absorption due to condensation.
• Flat taste -> Water too soft or too little matcha used.

Matcha leaves little room for chance. Problems are usually reproducible and thus solvable.

Matcha brewing is repeatability

Whether you are brewing at home, training or serving in a bar, quality comes from repeatability. Work with fixed parameters:

• one water profile
• one temperature range
• fixed dosage
• consistent movement

Once that base is in place, you can add nuances. But without a fixed base, matcha remains whimsical.

Summary

Matcha brewing is not a ritualistic trick, but a technical operation in which water, temperature and proportion come together. Small adjustments have a big impact because you are drinking the whole leaf.

Those who understand and master these parameters will get more out of any matcha, regardless of style or application.

In the following articles, we explore differences between usucha and koicha, foam and style, and how matcha behaves in modern applications.

This article is part of the Matcha dossier. The complete overview of all articles, from cultivation and processing to brewing and applications, can be found on the overview page: Matcha explained: from tea leaf to bowl.

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