Frothy Iced Matcha Green Tea Recipe

Vicky Wasik

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.

Recipe Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment


  • 2 teaspoons (6g) Japanese matcha green tea (see note)

  • 8 ounces (235ml) cold water


  1. 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)
0 Calories
0g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0mg 0%
Potassium 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)