The 80°C Matcha Myth: Why Hotter Isn’t Always Better
This might just change your routine: The way you brew matcha could be sabotaging its flavor. A recent experiment revealed that brewing at 80°C produced a bitter, unpalatable result—so bitter, in fact, that only two sips were tolerable. The culprit? Over-extraction. Matcha’s delicate profile is easily overwhelmed by high heat, triggering harsh compounds that dominate the taste. But when the temperature was lowered to 65°C, the outcome was transformative: creamy, rich, and utterly satisfying. The lesson? Temperature isn’t just about killing bacteria—it’s about unlocking flavor. Matcha’s chemistry is a balancing act. At 80°C, the water’s heat aggressively extracts tannins and…
