Iced Matcha
An easy iced matcha: whisk to a smooth concentrate, pour over ice, and top with milk for creamy or water for clean.
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.
Want the background, not just the brew?
Brewed with: Loyd Matcha Japanese Green Tea Powder, 40g
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