Boiling water is the fastest way to ruin culinary matcha. It releases too much bitterness and scorches the delicate leaves. Keep a thermometer in your desk drawer or just let your kettle sit for a minute after boiling. I've found that 175°F (80°C) is the sweet spot for BrewNova's culinary grade—smooth enough to drink straight, but still robust enough to stand up to milk or flavorings.

Also, if you're carrying matcha in a thermos, don't let it sit in hot water for hours. It'll steep like tea and turn bitter. Drink it within a few hours, or store the powder separately and add water when you're ready.