Exact quantities, then the method.
Iced Matcha has become a cafe staple, and it is one of the easiest cold drinks to make properly at home. Because matcha is powdered leaf, it does not turn bitter over ice the way a steeped Green Tea can, so it stays fresh and vivid right to the bottom of the glass. Whisk it into a smooth concentrate first, then pour it over ice and lengthen it however you like: cold milk for a creamy iced matcha latte, or cold water for a cleaner, sharper version.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Matcha recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-matcha/
You'll need
- 3g Loyd Matcha Japanese Green Tea Powder (1.5 chashaku scoops)
- 80ml freshly drawn water cooled to 75C
- 250ml cold whole milk (or cold filtered water)
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice (about 250g)
- 1 small bowl, 1 bamboo whisk
Method
- Sift the matcha into a small bowl to keep it lump-free.
- Boil the kettle and let it cool a couple of minutes to around 75C.
- Add 80ml of the cooled water and whisk hard in a W motion to a smooth concentrate.
- Let the concentrate cool, standing the bowl in cold water for a few minutes.
- Fill a tall glass with ice.
- Pour the matcha concentrate over, then top with cold milk for a creamy version or cold water for a clean one.
- Stir well before drinking, as matcha settles.
- Tip: whisk any sweetener into the warm concentrate, so it dissolves and does not settle grainy at the bottom.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Loyd Matcha Japanese Green Tea Powder, 40g
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