What does EGCG mean?

Temperature Science and Extraction Dynamics

Water temperature affects multiple aspects of matcha preparation simultaneously. Solubility of various compounds increases with temperature, but not uniformly—L-theanine dissolves readily at lower temperatures while catechins require more heat. This differential extraction explains why temperature adjustments alter flavor balance beyond simple intensity changes.

The optimal 80-85°C (176-185°F) range balances several factors crucial for preserving EGCG while maximizing extraction efficiency. Research demonstrates that brewing at approximately 85°C for 3 minutes yields the highest EGCG concentration (around 50.7 mg/100ml) while maintaining excellent sensory qualities. Temperatures below 75°C result in lower extraction efficiency with slower catechin release. Conversely, temperatures above 85°C cause increased epimerization—the conversion of EGCG into its less bioactive form GCG—and promote degradation that reduces beneficial catechin content despite initially higher extraction rates.

Critical Temperature Effects: EGCG stability decreases dramatically with rising temperature, following pseudo-first order degradation kinetics. At 25°C, EGCG remains relatively stable, but degradation accelerates significantly above 80°C.

The traditional lower temperature recommendation of 70-80°C emphasizes sweetness and prevents chlorophyll degradation, but scientific evidence supports 80-85°C as optimal for maximizing catechin extraction while maintaining compound stability. Boiling water applied directly causes rapid EGCG degradation and excessive bitterness—allowing water to cool 2-3 minutes after boiling brings it into the ideal range.

Measuring temperature accurately requires proper tools and technique. Infrared thermometers provide instant surface readings but may miss temperature gradients. Probe thermometers offer accuracy but require immersion. Traditional methods estimate temperature by water appearance: small bubbles forming at 70°C, gentle steam at 75-80°C, and vigorous bubbling approaching boiling.

Classic Ratios and Variations

Traditional usucha (thin tea) preparation employs 2 grams matcha to 60-80ml water, creating balanced flavor accessible to most palates. This approximately 1:30-1:40 ratio provides sufficient dilution preventing overwhelming intensity while maintaining characteristic matcha flavor. The standard 2g to 70ml ratio represents the most widely accepted proportion taught in traditional tea schools such as Urasenke in Kyoto.

Usucha is whisked vigorously for approximately 15 seconds using fast “M” or “W” motions to create fine foam. This preparation highlights the delicate sweetness and subtle umami of high-quality ceremonial grade matcha, making it ideal for everyday consumption and pairing with confections.

Koicha (thick tea) represents an entirely different experience, traditionally served in formal tea ceremonies. This preparation requires 4 grams matcha to 30-50ml water—approximately a 1:10 ratio—creating paint-like consistency. The traditional measure is 1 monme (3.75g), typically rounded to 4g. Instead of whisking for foam, koicha is gently kneaded by drawing horizontal and vertical lines (like a tic-tac-toe board) until achieving rich, velvety texture.

Because koicha concentrates flavors intensely, it must use the highest grade matcha—first harvest, stone-milled, rich in amino acids—from heavily shaded plants. Any bitterness becomes unbearable when concentrated. One bowl of koicha is traditionally shared among several guests during chaji (full-length tea ceremony), with each person taking three sips before passing the bowl.

Adjusting for Grade and Purpose

Culinary grade matcha requires different parameters than ceremonial grades. Interestingly, research shows culinary matcha often contains higher total phenolic content (approximately 81 mg/g GAE versus 63 mg/g for ceremonial) and flavonoids (12.4 mg/g CE versus 6.4 mg/g) because it’s produced from later harvest leaves. However, ceremonial matcha excels in chlorophyll (4.1 mg/g versus 2.7 mg/g) and caffeine content (46 mg/g versus 31 mg/g).

For culinary applications, use slightly higher temperatures around 85°C to help extract flavor from more robust leaves, and increase water ratios to offset inherent bitterness—approximately 1 gram to 100ml water for drinking preparation. Ceremonial grades perform optimally at standard ratios with temperatures at the lower end of the optimal range (80°C) to emphasize natural sweetness.

Personal preference adjustments follow a useful rule of thumb: approximately 10ml water per 1 gram matcha, plus additional water to taste. Some prefer gentler, tea-like quality using 1.5 grams to 80ml water; others enjoy bolder, creamier taste closer to 3 grams to 60ml water. Consistency in measurement allows refinement until achieving your ideal balance.

Cold Preparation Calculations

Cold water extraction requires different ratios compensating for reduced solubility. Use 3-4 grams matcha per 200ml cold water, shaking vigorously to overcome surface tension preventing proper mixing. Extended contact time of 2-4 hours allows more complete extraction despite temperature limitations. Some compounds remain less accessible in cold preparation, creating different flavor profiles emphasizing sweetness over umami depth.

Ice preparations require concentrated ratios accounting for dilution. The “Golden Matcha Ratio” for iced lattes uses 6 grams matcha to 60ml hot water (80°C), immediately combined with 240ml cold milk over ice. This double-strength base maintains superior flavor compared to matcha whisked directly with cold water. For smaller servings, use 4 grams matcha with 40ml hot water, then add 160ml milk.

Always whisk matcha with hot water first before adding milk or ice—this prevents clumping and ensures silky finish while properly extracting catechins and flavor compounds.

Room temperature preparation offers compromise between hot and cold methods. Water at 20-25°C requires vigorous whisking for extended 30-second duration ensuring complete suspension, but preserves all heat-sensitive compounds. This method particularly suits premium matcha where preserving delicate flavors justifies extra effort.

pH and Stability Considerations

EGCG and other catechins demonstrate significantly greater stability under acidic conditions. At pH below 4, catechins remain stable for extended periods. Stability decreases as pH increases—at neutral to alkaline pH (7-8), EGCG degrades rapidly. In aqueous solutions at pH above 6, catechins undergo significant degradation within hours. The optimal pH range for catechin stability is 3-6, especially at lower temperatures.

This explains why adding citrus to matcha serves dual purposes: vitamin C significantly improves EGCG absorption while creating acidic environment that stabilizes catechins during extraction. A squeeze of lemon not only enhances bioavailability but also preserves beneficial compounds. The combination of slightly acidic pH (around 3.5-4.5) and moderate temperature (80-85°C) optimizes both extraction and stability.

Consuming matcha on an empty stomach increases absorption rates compared to consumption with heavy meals, which can reduce and delay EGCG uptake. For maximum health benefits, consider timing matcha consumption between meals rather than during large feasts.