US volume measures in parentheses are approximate; use a scale for consistent results.
This blueberry matcha latte combines a sweet-tart berry component with the creamy umami and natural nuttiness of Kyoto Teien. Choose fresh fruit, commercial purée or café syrup, then use the measured starting ranges below to keep the matcha recognizable.
Blueberry Matcha Latte Recipe
Yield: One 16 oz iced drink
Matcha base: 4 grams (about 2 tsp) matcha and 30 grams (about 2 tbsp) water at 160°F
Fresh-fruit version
- 4 grams (about 2 tsp) Kyoto Teien matcha
- 30 grams (about 2 tbsp) filtered water at 160°F
- 30–35 grams (about 2–2⅓ tbsp) homemade blueberry component
- Approximately 140–145 grams (about ⅝ cup) milk or oat milk
- Ice
Café-syrup version
- 4 grams (about 2 tsp) Kyoto Teien matcha
- 30 grams (about 2 tbsp) filtered water at 160°F
- 12–18 grams (about 2–3 tsp) blueberry syrup
- Approximately 155–160 grams (about ⅔ cup) milk or oat milk
- Ice
Homemade Blueberry Component
Approximate yield: 220 grams (about ⅞ cup)
- 200 grams (about 1¼ cup) fresh or frozen blueberries
- 25–30 grams (about 2–2⅜ tbsp) granulated sugar
- 10 grams (about 2 tsp) filtered water
- Optional: 3–5 grams (about ⅝–1⅛ tsp) fresh lemon juice
- Combine the blueberries, sugar and water in a small saucepan.
- Cook over medium-low heat for 5–8 minutes, stirring and gently crushing the berries as they soften.
- Remove from the heat. Add the optional lemon juice only if the berries need brightness.
- Blend for a smoother component or leave lightly textured.
- Strain if the café prefers a completely smooth drink.
- Cool, transfer to a clean covered container and refrigerate.
Start with 30 grams (about 2 tbsp) per drink. Increase toward 35 grams (about 2⅓ tbsp) for a stronger fruit profile, reducing the milk by the same amount.
Recommended Café Blueberry Products
- Monin Blueberry Purée: Begin with 25–35 grams (about 1¾–2½ tbsp) and reduce the milk accordingly.
- Monin Blueberry Syrup: Begin with 12–18 grams (about 2⅜–3⅝ tsp).
- Torani Blueberry Syrup: Begin with 12–18 grams (about 2⅜–3⅝ tsp) and test the completed drink for sweetness.
- Monin Blueberry Concentrated Flavor: An unsweetened flavor option that should be dosed according to its label, with sweetness added separately.
Purée, syrup and concentrated flavor are different ingredient systems. Do not substitute them gram for gram.
Prepare the Matcha Base
- Sift 4 grams (about 2 tsp) of matcha.
- Add approximately 15 grams (about 3 tsp) of water at 160°F and form a smooth paste.
- Add the remaining water.
- Whisk or froth until evenly dispersed.
Assemble the Latte
- Add the blueberry component to the bottom of a 16 oz cup.
- Add the measured milk.
- Fill the cup with ice.
- Pour the matcha base over the top.
- Serve layered for presentation, but stir thoroughly before drinking.
For Beginners at Home
Frozen blueberries work well and make the recipe accessible year-round. Begin with the lower sugar amount, then taste the cooled component before adding more.
For Cafés
Record the berry product, exact gram portion, milk, cup and ice standard. Fruit acidity varies and can cause milk to separate over time, so test the exact fruit and milk combination before launch. Keep house-made fruit components refrigerated, label them clearly and follow local food-safety requirements.
Use the standard Tay Leaf Matcha Base or approximately 34 grams (about 2 tbsp + 1 tsp) of prepared café batch per drink.
Adjusting the Flavor
If blueberry disappears behind the milk, increase the fruit by 3–5 grams (about ⅝–1 tsp). If the drink becomes jammy or overly sweet, reduce the component before increasing the matcha. Change one variable at a time and document the final formula.
Why Blueberry Works with Kyoto Teien
Blueberry brings gentle sweetness, mild tartness and a deep fruit aroma that contrast with Kyoto Teien’s vibrant green color and complement its natural sweet nuttiness. A controlled portion keeps the first-harvest matcha present.
Shop Kyoto Teien matcha, explore the Complete Matcha Guide, or visit Tay Leaf Wholesale.