Banana gives a matcha smoothie natural sweetness and body. Using frozen banana reduces the amount of loose ice needed.
One-drink recipe
- 4 grams Kyoto Teien matcha
- 30 grams filtered water at 160°F
- 100 grams frozen ripe banana
- 130 grams milk or oat milk
- 60–80 grams ice
- Optional 5–10 grams honey or maple syrup
- Prepare the matcha base and let it cool briefly.
- Add milk, banana, optional sweetener and matcha to the blender.
- Add ice and blend for 30–45 seconds.
- Serve immediately.
Adjustments
For a thicker drink, add 20 grams more frozen banana. For a lighter drink, add 15–20 grams more milk. Reduce sweetener before increasing matcha.
Café notes
Portion banana by weight and freeze it in labeled batches. Test the exact banana ripeness and milk because both affect sweetness and texture.
For the complete system, visit the Complete Matcha Guide or Tay Leaf Wholesale.