Very few herbal concoctions have achieved the kind of booming popularity that matcha has. Matcha, a finely ground green tea powder, has gained immense relevance worldwide due to its vibrant flavour, rich colour, and numerous health benefits. It’s versatile, making it an ideal choice for lattes, smoothies, and even desserts.
While most tea lovers think matcha powder is just like any other tea base, it's slightly different in terms of taste and texture. Did you know that matcha should never be made with cold water? Using cold water for preparing matcha significantly affects its taste, texture, and health benefits.
One of the most crucial reasons why matcha should not be made with cold water is that it doesn’t dissolve well at low temperatures. Matcha is a powder, unlike regular tea leaves, and requires thorough mixing to blend smoothly into water. When you use hot water, the heat helps break down the powder, allowing it to dissolve evenly. This creates a smooth, frothy texture that's essential for an authentic matcha experience.
Cold water, on the other hand, lacks the energy to dissolve matcha powder properly. As a result, the powder tends to clump together, creating a gritty, lumpy texture that’s far from pleasant. The clumps often settle at the bottom of the cup, making it challenging to enjoy the full flavour and benefits of the matcha. For the best consistency, matcha should ideally be mixed with water heated to around 175°F (80°C).
Moreover, using cold water significantly dulls matcha's flavour profile. The tea can taste flat, grassy, or even bitter, as the delicate nuances are masked when it isn't properly dissolved. The umami flavour, which gives matcha its signature savoury taste, also fails to emerge in cold water, leading to a less enjoyable drinking experience. Therefore, to capture matcha’s full flavour spectrum, it’s essential to use warm water during preparation.
Does cold water cut down on matcha's health benefits?
Matcha is celebrated for its impressive array of health benefits, which include high levels of antioxidants, vitamins, minerals, and amino acids such as L-theanine. However, experts believe that these nutrients are released when matcha is mixed with warm water, allowing your body to absorb them more effectively.
Cold water preparation, however, prevents many of these beneficial compounds from being fully released. For instance, catechins, the antioxidants responsible for many of matcha's health benefits, dissolve more readily in warm water. This means that when you prepare matcha with cold water, you may be missing out on the powerful antioxidant properties that help reduce inflammation, support heart health, and protect against cell damage.
One of the hallmarks of a well-made matcha is its frothy top layer, achieved by vigorously whisking the powder with hot water using a chasen. This frothiness not only enhances the visual appeal but also contributes to the overall texture and drinking experience. The froth acts as a light, airy layer that balances the creaminess and intensity of the matcha flavour.
When cold water is used, it’s nearly impossible to achieve this frothy consistency. The lack of heat means that the matcha powder doesn’t blend or emulsify effectively, resulting in a drink that’s thin, flat, and lacking in texture. This compromises the authentic matcha experience and makes it less enjoyable.