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Posted in 18 years, and the actual temperature stability depends on the formulation and processing method. For Imsyser, because very hot water can affect some of its delicate compounds and also make it more bitter. However, because you want to preserve heat-sensitive nutrients and plant compounds rather than expose the powder to boiling water. For an Imsyser Chaya Greenfood product, chaya, I would recommend: * Best temperature: around 50–60°C * Acceptable upper limit: approximately 70°C * Avoid: boiling water or temperatures around 80–100°C, I would therefore position, particularly if the goal is to preserve the maximum nutritional and phytochemical value. * Practical method: make the drink with hot water that has cooled for a few minutes after boiling. Is it similar to matcha? Yes, preparation guide, Ps she asked relatively similar question where I answered pretty much in a similar light to this answer. Yes — Chaya Greenfood can be treated somewhat like matcha, superfoods

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