US volume measures in parentheses are approximate; use a scale for consistent results.
This 16 oz iced matcha latte uses 4 grams (about 2 tsp) of matcha for a smooth but clearly recognizable matcha flavor. Prepare the matcha with 30 grams (about 2 tbsp) of filtered water at 160°F, combine it with approximately 160 grams (about ⅔ cup) of milk and pour it over ice.
Kyoto Teien’s smooth, low-bitterness profile makes the drink balanced enough to enjoy unsweetened while still pairing well with honey, vanilla, simple syrup or other flavors.
Iced Matcha Latte Recipe
Yield: One 16 oz iced latte
Preparation time: Approximately 3 minutes
Sweetness: Optional
Ingredients
- 4 grams (about 2 tsp) Kyoto Teien matcha
- 30 grams (about 2 tbsp) filtered water
- Water temperature: 160°F
- Approximately 160 grams (about ⅔ cup) milk or oat milk
- Ice to fill a 16 oz cup
- Optional: 1–2 pumps of sweetener
How to Make an Iced Matcha Latte
1. Heat the water
Heat filtered water to 160°F.
Using a consistent water temperature helps produce a smoother, more balanced matcha base without introducing unnecessary bitterness.
2. Sift the matcha
Sift 4 grams (about 2 tsp) of matcha into a small bowl, cup or pitcher.
Sifting breaks apart natural clumps and makes it easier to create a smooth matcha base.
3. Prepare the matcha base
Add approximately 15 grams (about 3 tsp) of the heated water and mix the matcha into a smooth paste.
Add the remaining water, bringing the total to 30 grams (about 2 tbsp). Whisk using a brisk back-and-forth motion or mix with an electric frother until evenly dispersed.
If you are adding simple syrup, honey or another liquid sweetener, mix it into the warm matcha base now.
4. Build the latte
Fill a 16 oz cup with ice.
Add approximately 160 grams (about ⅔ cup) of milk or oat milk. Pour the prepared matcha over the milk.
For a layered presentation, serve the drink with the matcha floating over the milk. Stir thoroughly before drinking so the matcha and milk are evenly combined.
Sweetened or Unsweetened?
Kyoto Teien is a first-harvest matcha with natural sweetness, rich umami and low bitterness. This allows the latte to be served without sweetener when you want the matcha itself to remain the focus.
For a sweeter café-style latte, begin with one pump of sweetener, taste and adjust. Two pumps will produce a more noticeably sweet drink.
Good starting options include:
- Simple syrup
- Honey
- Vanilla syrup
- Maple syrup
- Agave
The strength and sweetness of syrups vary, so adjust the finished recipe to the specific product being used.
Which Milk Works Best?
Oat milk
Oat milk produces a creamy latte and complements Kyoto Teien’s natural sweetness and mellow, nutty character.
Whole milk
Whole milk creates a rich, full-bodied latte with a familiar café texture.
Almond milk
Almond milk makes a lighter drink and can emphasize the matcha’s grassy and nutty notes.
Soy milk
Soy milk adds body and protein, although its flavor varies considerably between brands.
Whatever milk you choose, use the same brand and measurement consistently when preparing the drink in a café.
At-Home Preparation
A bamboo whisk or handheld electric frother both work well for a single iced latte.
Use a digital scale whenever possible. Measuring matcha and water by weight produces more consistent results than relying on teaspoons.
If you do not have a thermometer, allow freshly boiled water to cool before adding it to the matcha. A thermometer is still the most dependable way to reproduce the intended flavor.
Café Preparation
For individual café service:
- Prepare one complete matcha base using 4 grams (about 2 tsp) of matcha and 30 grams (about 2 tbsp) of water at 160°F.
- Add the approved sweetener, if ordered.
- Fill a 16 oz cup with the café’s standardized quantity of ice.
- Add approximately 160 grams (about ⅔ cup) of milk.
- Add the matcha base.
- Serve with instructions to stir before drinking.
Cafés using a prepared matcha concentrate should portion the amount containing 4 grams (about 2 tsp) of matcha for every 16 oz latte.
Common Iced Matcha Latte Problems
The matcha is clumpy
Sift the matcha and begin by mixing it with approximately half the water. Once a smooth paste forms, add the remaining water.
The latte tastes weak
Confirm that the drink contains the full 4 grams (about 2 tsp) of matcha. Excess milk, ice, fruit purée or sweetener can overwhelm the matcha flavor.
The latte tastes bitter
Check the water temperature. Water that is too hot can produce a sharper flavor.
The drink separates
Some settling is normal because matcha is suspended rather than dissolved. Stir the finished latte before drinking.
A First-Harvest Matcha Made for More Than One Style
Kyoto Teien is crafted from first-harvest Uji and Kagoshima tencha and stone-milled in Kyoto. Its smooth texture, vibrant color, rich umami and restrained bitterness make it suitable for straight matcha as well as milk-based café drinks.
This iced latte is the foundation for strawberry, mango, vanilla, honey lavender and other flavored matcha drinks. Start with the classic recipe, then explore the complete Tay Leaf recipe collection.