A protein shake can easily hide matcha behind strong flavors and sweeteners. Start with a neutral or vanilla protein and a full 4-gram matcha base.
Starting recipe
- 4 grams Kyoto Teien matcha
- 30 grams water at 160°F
- One labeled serving of protein powder
- 180–220 grams milk or oat milk
- 80–120 grams ice
- Optional half frozen banana
- Prepare the matcha base separately.
- Add milk, protein powder, optional banana and matcha to the blender.
- Add ice and blend until smooth.
- Serve immediately.
Avoiding clumps
Do not add dry matcha directly to a thick shake. Sift and disperse it first. Follow the protein manufacturer’s portion and allergen guidance.
For cafés
Nutrition and allergen claims depend on the exact protein product and full recipe. Document the brand, portion and scoop weight rather than using a generic claim.
For the complete system, visit the Complete Matcha Guide or Tay Leaf Wholesale.