My matcha only fares well at 75 degrees celsius. 80 degrees makes it bitter, and today I waited too long to pour in the water so it was around 70 degrees, and while it wasn’t repulsive, it was weak and lacked body. But the worst part of it today was that I wasn’t able to get the froth/crema/foam right. This not only deprives you from feeling the foamy surface, which is an important part of the experience, but it also makes the rest of the tea feel watery in your mouth.