Water Matters: Making Matcha in the UK

Water Matters: Making Matcha in the UK

There are many ways to enjoy matcha. In Japan, the traditional preparations are Usucha (thin tea) and Koicha (thick tea). Matcha lattes are a much more modern way to enjoy matcha and have become increasingly popular in Japan and around the world.

Why Does Water Matter?

If you are making traditional Usucha or Koicha in the UK, you may notice that your matcha tastes slightly different from matcha prepared in Japan.

One reason is the water.

Many parts of the UK, particularly London and areas of southern and eastern England, have hard water containing relatively high levels of minerals such as calcium and magnesium. The mineral composition of water can influence the flavour and aroma of tea.

There is nothing wrong with using UK tap water. If you enjoy the taste of matcha made with your local water, simply continue to enjoy it that way!

Matcha is also extremely versatile. You can make a Matcha Latte with dairy milk, oat milk, soya milk or other alternatives, where the difference in water may be much less noticeable.

However, if you would like to experience a flavour closer to traditional Japanese Usucha or Koicha, here are a few simple tips.

1. Try Softer Water

For traditional matcha, try using soft or relatively low-mineral water instead of very hard tap water.

Bottled still water with a relatively low mineral content can be a convenient option. Volvic, for example, is widely available in the UK and has a relatively modest mineral content.

Alternatively, you can use filtered tap water.

2. Filter Hard Tap Water

If you live in a hard-water area, a water filter designed to reduce limescale can be useful.

For example, BRITA MAXTRA PRO Limescale Expert cartridges are specifically designed for hard and very hard water areas and reduce carbonate hardness and limescale.

Filter the water first, then heat it to the desired temperature.

3. Don't Use Boiling Water

Water temperature is just as important as the type of water you use.

For Usucha, we recommend water at around 70–80°C (158–176°F).

Using freshly boiled water can make the delicate flavours of matcha seem more bitter and astringent. After boiling your water, allow it to cool before preparing your matcha.

You can experiment with the temperature to find the flavour you prefer.

4. Sift Your Matcha

Before adding water, pass your matcha through a fine tea strainer or matcha sifter.

Matcha is an extremely fine powder and can naturally form small clumps. Sifting helps create a smoother bowl of matcha and makes whisking easier.

5. Whisk with a Chasen

A traditional Japanese bamboo whisk, called a chasen, is the easiest way to create the characteristic fine foam of Usucha.

Whisk quickly using a light back-and-forth motion rather than stirring in circles. Try to move your wrist rather than your whole arm.

A Simple Usucha Recipe

Matcha: 1.5–2 g
Water: approximately 60–70 ml
Temperature: 70–80°C

1. Sift the matcha into your bowl.
2. Add the warm water.
3. Whisk briskly with a chasen until a fine layer of foam appears.
4. Enjoy immediately.

Our Advice

Don't worry too much about achieving the “perfect” bowl of matcha.

Different water, temperatures and quantities will produce slightly different flavours. Try adjusting them until you discover the matcha you enjoy most.

And if you normally drink Matcha Latte, feel free to experiment with dairy, oat, soya or your favourite milk.

There is no single way to enjoy matcha — the best matcha is the one you enjoy drinking.