Exploring the Many Ways to Drink Matcha

One of the best things about matcha is how versatile it is. Whether you’re here for health, cosy comfort, bold creativity, or a mindful ritual, there’s a cup for every mood.

---

Choose Your Vibe

1. Healthiest: Straight Matcha (Usucha)
2. Most Delicious: Matcha Latte
3. Cosiest: Oat Milk & Maple
4. Most Adventurous: Sparkling Matcha
5. Most Traditional: Usucha & Koicha
6. Creamiest: Cold-Whisked Matcha Latte

---

Healthiest: Straight Matcha (Usucha)

If you want maximum goodness—antioxidants, L-theanine, chlorophyll—go classic usucha (thin matcha). No frills, just pure tea.

Ingredients

• 2 g ceremonial-grade matcha
• 60 ml water at 60–80 °C (why this range works)

Steps

1. Sift matcha into a wide bowl.
2. Add water and whisk in a quick W/M motion for ~20 seconds until frothy 

🛒 Shop Romi Matcha

---

Most Delicious: Matcha Latte

Smooth, creamy, and gently sweet—the latte balances bright green flavour with milk for a comfort sip. Not sure which milk? See Best Milk for Matcha Lattes.

Ingredients

• 3 g matcha
• 30 ml hot water (60–80 °C)
• 120 ml warm or frothed milk (dairy or plant)
• Optional: a touch of agave or maple

Steps

1. Sift matcha, add water, whisk smooth (no clumps).
2. Pour in milk; sweeten to taste.

🛒 Shop ceremonial matcha · Whisks, sieves & spoons

---

Cosiest: Matcha with Oat Milk & Maple

Like a hug in a cup. Oat milk and maple round off bitterness and lift the nutty notes—perfect for rainy days or slow mornings. For milk choices and sugar tips, see our milk guide.

Ingredients

• 3–4 g matcha
• 50 ml hot water (60–80 °C)
• 100 ml oat milk (steamed or cold)
• 1 tsp maple syrup

Steps

1. Whisk matcha with water until smooth.
2. Add oat milk; stir or whisk lightly. Add maple.
   

---

Most Adventurous: Sparkling Matcha

Cold, bright, and fizzy. Cold whisking preserves the fresh, grassy notes and gives matcha a crisp twist. 

Ingredients

• 2 g matcha
• 120 ml sparkling water
• Ice, lemon slice or yuzu (optional)

Steps

1. Whisk matcha directly with sparkling water until smooth and vibrant.
2. Add ice and citrus if you like. Optional: sweeten to taste.

🛒 Shop matcha

---

Most Traditional: Usucha & Koicha

Rooted in the Japanese tea ceremony—a quiet, mindful pause.

Usucha (Thin)

See the Usucha recipe above for ingredients and steps.

Koicha (Thick)

• 4 g matcha
• 30–40 ml hot water (60–80 °C)

Steps

1. Sift matcha; add a little water and knead gently with the whisk (no froth).
2. Add the remaining water to reach a syrup-like texture.

 

---

Creamiest: Cold-Whisked Matcha Latte

If creaminess is your love language, cold whisking brings out matcha’s smoothest side. For milk choices and matcha-forward ratios, see Best Milk for Matcha Lattes.

Ingredients

• 4–5 g matcha
• 150 ml milk (dairy or plant)
• Optional: maple or agave

Steps

1. Whisk matcha with 50 ml cold milk until smooth.
2. Add the remaining 100 ml milk and whisk again. Sweeten to taste.

---

So, What’s the Best Way?

There isn’t one—that’s the beauty of matcha. Pick the cup that matches your mood today, and change it tomorrow. If you’re just starting out, try our beginner guide or explore the Romi Matcha Collection.

Next up: How to Make Matcha at Home · Best Water Temperature · Best Milk for Matcha Lattes · Storage & Shelf Life