Water Temperature

Water temperature, or yuon, is the temperature of the water poured into the matcha bowl when preparing matcha. It influences how the aroma opens, how umami, bitterness, and astringency are perceived, and how fine the foam becomes when whisked with a chasen.

Water temperature is related to, but different from, water volume and whisking method. Water volume is the amount of water used; the whisking method includes the movement of the chasen and the overall steps. Temperature is one condition within that process, and even with the same matcha and the same amount of water, the cup can taste different. The basic flow is outlined in how to prepare matcha.

Where water temperature matters

Water temperature is not a cultivation or tea-processing specification. Shading, steaming, drying, sorting, and milling shape the character of the tea itself; water temperature affects how that finished matcha is expressed in the bowl. ICHIZEN matcha is made with Kyoto Uji tea selected and refined by Wakimoto Jokoen, and is machine-milled into an ultra-fine, uniform powder.

In practice, it is easier to control temperature by moving freshly boiled water into a bowl or another vessel and letting it cool briefly. Slightly cooler water can make the cup feel softer, while somewhat hotter water may bring aroma forward but can also emphasize bitterness or astringency. Adjust gradually according to the taste you want.

Even without a thermometer, small steps such as transferring the water, warming the bowl, and sifting the powder can make preparation more consistent. If the foam does not form well, also check the condition of the chasen, the amount of matcha, and the water volume. For a full sequence, see the step-by-step matcha guide.