This is a common mistake, even among people who've been making matcha for a while. If you pour boiling water over any matcha—ceremonial or culinary—you'll scorch it. The heat releases too many tannins, and you end up with a bitter, astringent brew that tastes nothing like the smooth, grassy notes you're after. For culinary grade, the ideal water temperature is around 175°F (80°C), which is just below boiling. If you don't have a thermometer, let your kettle rest for a minute or two after it boils, and you'll be in the right ballpark.

What does that mean for you? If you're making a matcha latte or mixing it into a cake batter, use water that's been cooled slightly. It's a small step that makes a big difference in flavor. Trust me, your taste buds will thank you.