Why It Works
- We tested multiple mixing methods, including a traditional bamboo matcha whisk, an immersion blender, and vigorous shaking, to determine which makes the frothiest cup.
- A ratio of 2 teaspoons matcha to 8 ounces water produces a light, refreshing, yet flavorful cup (though, of course, you can change it to your taste).
Iced matcha green tea is a refreshing summer beverage, but it's best when there's a nice frothy head on the brew. We tested multiple mixing methods to find the one that produces the most ample and stable foam.
2 teaspoons (6g) Japanese matcha green tea (see note)
8 ounces (235ml) cold water
In a cocktail shaker or sealable plastic container, combine matcha and water, seal tightly, then shake vigorously for about 15 seconds. Pour into a bowl or large mug with ice and serve.
Japanese matcha tea is a talc-like powder made from finely ground green tea leaves; it comes in many grades and quality levels, with prices to match. Choose the most affordable one you can find that you like for this casual-drinking application. We settled on a ratio of 2 teaspoons matcha per 8 ounces of water, but feel free to adjust for a stronger or lighter result, depending on your taste. (Note, though, that the less tea you use, the more difficult it will be to form a stable foam.)
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|