US volume measures in parentheses are approximate; use a scale for consistent results.
Matcha lemonade is a bright, milk-free way to serve Kyoto Teien. Fresh lemon provides acidity and aroma while the 4-gram matcha base supplies vibrant color, smooth umami and enough strength to remain distinct over ice.
Fresh Matcha Lemonade Recipe
Yield: One 16 oz iced drink
- 4 grams (about 2 tsp) Kyoto Teien matcha
- 30 grams (about 2 tbsp) filtered water at 160°F
- 25 grams (about 1¾ tbsp) fresh lemon juice
- 25–30 grams (about 4⅛ tsp to 1⅔ tbsp) 1:1 simple syrup
- Approximately 120–125 grams (about ½ cup) cold filtered water
- Ice
Make 1:1 Simple Syrup
- 200 grams (about 1 cup) granulated sugar
- 200 grams (about ⅞ cup) filtered water
- Combine the sugar and water in a saucepan.
- Warm gently, stirring until the sugar is completely dissolved.
- Cool, transfer to a clean covered container and refrigerate.
Prepare the Matcha
- 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 and whisk or froth until evenly dispersed.
Assemble the Matcha Lemonade
- Add the lemon juice, simple syrup and cold water to a 16 oz cup.
- Stir and taste the lemonade before adding the matcha.
- Fill the cup with ice.
- Pour the matcha base over the top.
- Stir thoroughly before drinking.
Café Lemon Syrup Method
- Monin Lemon Syrup: Begin with 15–20 grams (about 2½–3⅓ tsp) and approximately 135 grams (about ⅝ cup) cold water.
- 1883 Lemon Syrup: Begin with 15–20 grams (about 2½–3⅓ tsp) and adjust after tasting.
- 1883 Lemonade Syrup: Use according to the manufacturer’s dilution guidance, then add one 4-gram matcha base per 16 oz drink.
Commercial lemon and lemonade syrups differ in acidity and sweetness. Test each product as its own formula rather than replacing fresh juice gram for gram.
Sparkling Matcha Lemonade
Replace the cold still water with approximately 120 grams (about ½ cup) chilled sparkling water. Add the sparkling water immediately before service and stir gently to preserve carbonation.
For Beginners at Home
Begin with 25 grams (about 4⅛ tsp) each of lemon juice and simple syrup. If the drink is too tart, add syrup in 3–5 gram (about ½–⅞ tsp) increments. If it is too sweet, add cold water rather than additional lemon immediately.
For Cafés
Juice acidity changes with the fruit, so taste each fresh batch. Standardize lemon juice, syrup and water separately, then combine them into a documented lemonade base if volume requires it. Keep fresh juice and house-made bases refrigerated, label them 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.
Batching the Lemonade Portion
| Drinks | Lemon juice | 1:1 syrup | Cold water |
|---|---|---|---|
| 5 | 125 g (about ½ cup) | 125–150 g (about ⅜–½ cup) | 600–625 g (about 2½–2⅝ cups) |
| 10 | 250 g (about 1⅛ cup) | 250–300 g (about ⅞–1 cup) | 1,200–1,250 g (about 5–5¼ cups) |
| 25 | 625 g (about 2¾ cups) | 625–750 g (about 2⅛–2⅝ cups) | 3,000–3,125 g (about 12⅔–13⅛ cups) |
Batch the matcha separately using the Matcha Bulk Preparation Guide. Combine the two portions when each drink is ordered.
Adjusting the Flavor
For a more matcha-forward drink, reduce the syrup or increase the cold water slightly. For a brighter drink, increase lemon juice in 3–5 gram (about ⅝–1⅛ tsp) increments. Change only one variable at a time.
Why Lemon Works with Kyoto Teien
Lemon brightens Kyoto Teien’s grassy aroma while the matcha’s umami and natural sweetness give the drink more depth than ordinary lemonade. The milk-free format also showcases its color and clean finish.
Shop Kyoto Teien matcha, explore the Complete Matcha Guide, or visit Tay Leaf Wholesale.