Cold matcha is best prepared by dispersing the powder before adding a large amount of cold liquid. Trying to shake dry matcha directly into ice water often leaves floating clumps.
Cold matcha recipe
- 2 grams matcha
- 30 grams filtered water at about 160°F
- 120–180 grams cold filtered water
- Ice
- Sift the matcha.
- Add roughly half the warm water and mix into a smooth paste.
- Add the remaining warm water and whisk or froth.
- Fill a glass with ice and cold water.
- Pour in the matcha and stir.
For a stronger café drink
Use the 4-gram Tay Leaf base, then dilute with cold water to taste. Keep the matcha dose, water and ice standard consistent before adding citrus or sweetener.
Explore more methods in the Complete Matcha Guide.