What You Need

  • 1–2 teaspoons ceremonial or culinary grade matcha powder
  • 2 tablespoons hot water (80°C — not boiling, which makes matcha bitter)
  • Ice
  • 150–200ml milk of your choice (oat milk froths best; full-fat dairy is richest)
  • Optional: simple syrup or honey to sweeten
  • A bamboo whisk (chasen) or small regular whisk
  1. 1

    Sift the matcha

    Sift 1–2 teaspoons of matcha through a fine sieve into a cup or bowl. This breaks up clumps and gives you a smoother result — skipping it almost always leaves lumps that never fully dissolve.

  2. 2

    Add hot water at 80°C

    Add 2 tablespoons of hot but not boiling water. Boiling water makes matcha bitter and grassy. If you do not have a temperature kettle, boil water then let it sit for 3–4 minutes.

  3. 3

    Whisk vigorously in a W or M motion

    Whisk rapidly in a back-and-forth W or M shape — not circles. Keep whisking for 20–30 seconds until the matcha is smooth, frothy and a slightly lighter green with no visible powder. A bamboo chasen whisk gives the best result but a small regular whisk or milk frother works well too.

  4. 4

    Add sweetener if desired

    Stir in simple syrup or honey at this stage while the matcha is still warm — it dissolves more evenly than adding to cold milk.

  5. 5

    Fill a glass with ice then pour

    Fill a glass with ice cubes. Pour the whisked matcha over the ice, then slowly pour in cold milk. The layered effect looks beautiful before stirring.

  6. 6

    Stir and drink immediately

    Stir to combine and drink straight away. Matcha separates quickly when left to stand.

Matcha grade mattersCeremonial grade matcha (bright green, sweet flavour) is best for drinking. Culinary grade (darker, more bitter) is designed for baking and cooking — it works in lattes but is noticeably more bitter. For a daily iced matcha, a good culinary grade is fine and much cheaper than ceremonial.

Frequently Asked Questions

The three most common causes: water too hot (destroys delicate compounds and releases bitter tannins), low quality matcha, or too much matcha powder. Use water at 80°C, start with 1 teaspoon and adjust to taste, and buy the best quality matcha you can afford.
Oat milk is the most popular choice — it has a neutral, slightly sweet flavour that complements matcha well. Full-fat dairy gives the richest result. Almond milk works but is quite thin. Coconut milk adds a tropical note that some people love. Avoid highly sweetened plant milks which can overpower the matcha.