In recent years, the global matcha boom has introduced Japanese matcha to people all over the world.
As a result, we have been receiving more and more orders from customers overseas.
One question I was asked by a customer visiting our shop was:
“What kind of water should I use to prepare matcha?”
The answer may seem simple, but water can dramatically change the way matcha tastes.
In fact, the same matcha can taste surprisingly different depending on the water used.
Living in Japan, we often take our soft water for granted.
However, water in many parts of the world is very different from the water found in Japan.
Personally, I believe that one of the main reasons people struggle to recreate the taste of matcha they enjoyed in Japan is not the tea itself—but the water.
For example, in Europe and parts of Southeast Asia, expensive mineral water is often associated with higher quality.
In the world of matcha, however, that is not always the case.
Many premium bottled waters are classified as hard water, and while hard water is not inherently bad, it is not always ideal for appreciating the delicate sweetness and umami of Uji matcha.
Preparing matcha with hard water can be compared to serving a delicate white fish carpaccio with an extremely spicy chili sauce.
The original character of the ingredient becomes harder to appreciate.
Soft Water Is My Recommendation
If I had to give one simple recommendation, it would be this:
Choose soft water.
Most Japanese tap water and many Japanese bottled waters are naturally soft.
Soft water allows the matcha’s natural characteristics to shine through, including:
- Sweetness
- Umami
- Aroma
Without competing with the tea itself.
What Water Hardness Is Best for Matcha?
As a general guideline:
- Soft Water: 0〜100mg/L程度
- Moderately Hard Water: 100〜300mg/L程度
- Hard Water: 300mg/L以上
For traditional Uji matcha, lower mineral content is generally preferable.
The softer the water, the easier it is to appreciate the tea’s subtle sweetness, rich umami, and elegant finish.
What Happens When You Use Hard Water?
Hard water contains higher levels of minerals such as calcium and magnesium.
As a result, matcha prepared with hard water may taste:
- More bitter
- More astringent
- Less sweet
Of course, taste is personal.
Some people may actually prefer these characteristics.
For matcha lattes, the difference is often less noticeable.
However, if your goal is to experience the flavor profile that Uji tea producers have traditionally pursued, soft water is usually the better choice.
What Water Do I Personally Use?
To be honest, I do not use any special water.
At home, I simply boil water from the tap.
In Japan, ordinary tap water is generally excellent for matcha.
You can certainly use bottled soft water if you prefer, but I believe choosing a good matcha will have a much greater impact on flavor than searching for expensive water.
Recommended Water Outside Japan
If you live outside Japan, look for bottles labeled:
- ✓ Soft Water
- ✓ Low Mineral Water
The lower the mineral content, the closer the experience will be to preparing matcha in Japan.
Here are some examples:
Europe
I generally recommend Volvic rather than Evian.
Volvic is widely available and has a mineral balance that works well with matcha.
United States
Look for Purified Water or bottled water with very low mineral content.
Southeast Asia
RO Water (Reverse Osmosis Water) is often an excellent choice.
Because most minerals have been removed, it behaves similarly to Japanese soft water and allows the aroma and umami of matcha to stand out clearly.
If you have ever visited Japan and noticed that matcha tasted different from the version you prepare at home, the water may be one of the reasons.
The difference is not always the tea itself.
Japanese water is naturally soft and tends to highlight matcha’s sweetness and umami in a way that many hard waters cannot.
Final Thoughts
The best water for matcha is usually soft water.
There is no need to search for something expensive or exotic.
A clean, simple water brought to a boil is often all you need.
Start with the softest water available to you and see how the flavor changes.
Good matcha and good water.
That combination alone can transform an ordinary bowl of matcha into something truly memorable.
I hope this article helps you enjoy your next bowl of matcha even more.
Recommended Matcha Selected by the Shop Owner
If you are looking for high-quality Uji matcha, please also take a look at our carefully selected recommendations.
The concentrated power of Uji’s soil, climate, and history comes together in this remarkable matcha.
Its rich umami spreads across the palate like a fine dashi broth, followed by an elegant aroma that lingers long after the last sip.
Daitoku is not simply a tea—it is an expression of Uji’s terroir, shaped by generations of tea cultivation and craftsmanship.
A masterful blend created by combining several carefully selected cultivars.
No single variety could achieve this level of balance and sophistication alone.
The result is a layered flavor profile that unfolds gradually, revealing floral aromas, deep sweetness, and remarkable elegance.
This is a matcha that demonstrates the beauty of traditional blending techniques developed through years of experience.
Kambayashi Shunsho Honten – Biwa no Shiro
Produced by one of Kyoto’s most respected tea houses, with a history spanning more than 450 years.
Biwa no Shiro offers an exceptional balance of sweetness, umami, and gentle bitterness.
It is approachable enough for daily enjoyment while still expressing the character and heritage of traditional Uji matcha.
A favorite among professionals, tea enthusiasts, and those seeking a moment of calm focus.
Yoshida Meichaen – Ogura no Mukashi
Produced by a tea garden with over sixteen generations of history.
The tea leaves are grown in carefully maintained fields where generations of knowledge have been passed down over centuries.
The result is a matcha with remarkable depth, richness, and a sense of place that cannot easily be replicated elsewhere.
This is a tea that reflects the enduring value of traditional Uji tea cultivation.
An extraordinary master blend created without compromise.
Rather than relying on intensity or bitterness, Hakusui focuses on purity, elegance, and depth. Its rich umami and lingering finish elevate it beyond a simple beverage and into the realm of traditional Japanese craftsmanship.
For those wishing to experience one of the highest achievements of modern Uji matcha production, Hakusui represents a truly exceptional choice.
A Final Thought
The world of matcha is incredibly diverse.
Every tea has its own personality, and every drinker has their own preferences.
These five selections represent the matcha that I personally return to again and again—teas that express the craftsmanship, history, and terroir of Uji at their finest.
I hope they help you discover a flavor that speaks to you.
