Iced Matcha - Two Methods

 Iced Matcha

Iced Matcha

A few simple insights for a better iced matcha

The key to a great iced matcha is making sure you get total immersion of the matcha into the water. We have two methods for you to try.

For a larger volume, chuggable iced matcha - we recommend the following method.

  1. Sift 2g of matcha into a thermos or cocktail shaker. Note: Sifting helps remove clumps in the matcha caused by static electricity - and this means no clumps in the bottom of your drink.
  2. Add around 8oz of room temperature spring water (or at a minimum filtered water) and fasten the lid tightly. Note: Room temperature water does a better job of creating foam than ice cold water.
  3. Shake vigorously for about 20 seconds
  4. Pour over ice - always make sure to pour out the entire serving of iced matcha - the foam really comes at the end!
  5. For a latte, increase the amount of matcha to 3g and use 5oz of water - follow the method above. After pouring over ice you can add 3oz of your choice of milk.

For very high quality matcha, we recommend the following method.

  1. Add 2g of sifted matcha to your thermos - add 2oz of hot water at about 180F. 
  2. Shake vigorously for 20 seconds.
  3. Open the thermos and add several ice cubes. Shake for another 20 seconds.
  4. Strain the matcha into a smaller cup or tea bowl.
  5. You’ll notice a more refined texture and creamier profile.

You can check out our selection of matcha here. We recommend the Soukou for chuggable matcha and the Shinme or Hibiki for a more refined experience.