Exploring the Many Ways to Drink Matcha
One of the best things about matcha is how versatile it is — it’s not just a one-way street. Whether you’re looking for health benefits, cozy comfort, bold creativity, or a mindful ritual, matcha can be as simple or as adventurous as you want it to be.
Here’s our take on the best ways to enjoy matcha, whatever mood you’re in:
The Healthiest Way: Straight Matcha (Usucha)
If you're all about getting the most from your matcha — antioxidants, L-theanine, chlorophyll, and more — nothing beats classic usucha (thin matcha). Simply sift, whisk with hot (but not boiling) water, and sip. No frills, just pure matcha.
Recipe:
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2g ceremonial-grade matcha
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60ml of water at 70-80°C
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Whisk in a wavy-zigzag motion until frothy.
The Most Delicious Way: Matcha Latte
The ultimate crowd-pleaser. Smooth, creamy, and slightly sweet — the matcha latte balances bold green tea flavour with creamy milk for a perfect comfort sip.
Recipe:
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3g matcha
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30ml hot water
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120ml warm or frothed milk (dairy or oat)
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Optional: a dash of agave syrup
The Coziest Way: Matcha with Oat Milk & Maple
There’s something about oat milk and maple syrup that makes matcha feel like a hug in a cup. This combo rounds off any bitterness and brings out matcha’s nutty notes — especially perfect for rainy days or slow mornings.
Recipe:
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3-4g matcha
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50 ml hot water
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100ml oat milk (steamed or cold)
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1 tsp maple syrup.
The Most Adventurous Way: Sparkling Matcha
Not your average green tea! Cold whisking preserves the fresh, grassy notes and gives matcha a crisp, refreshing twist — perfect for hot days. Or try adding it to sparkling water for an ultra-refreshing, fizzy experience.
Recipe:
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2g matcha
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60ml sparkling water
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Whisk until smooth and vibrant.
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Add ice, a slice of lemon, or even mix with yuzu juice for an adventurous flair.
- Optional: Sweeten to taste
The Most Traditional Way: Usucha or Koicha
Matcha’s roots are in the Japanese tea ceremony — a mindful practice that celebrates calm, presence, and simplicity. Whether you prefer usucha (thin) or koicha (thick) depends on your vibe.
Usucha:
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2g matcha + 60ml hot water. Whisk until frothy.
Koicha (Thick Matcha):
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4g matcha + 30-40ml hot water. Whisk gently, no froth, more of a syrup-like texture.
The Creamiest Way: Matcha Cold Whisked Latte
If creaminess is your love language, cold whisking brings out matcha’s smoothest side. Just add your favourite milk, whisk until frothy, and enjoy a chilled latte that’s creamy, refreshing, and full of calm energy.
Recipe:
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4-5 g matcha
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Start by whisking with 50ml of milk until smooth and frothy.
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Add 100ml of milk and whisk again until fully combined.
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Optional: Sweeten to taste with maple or agave syrup.
So, What’s the Best Way?
There’s no single answer — that’s the beauty of matcha. The best way is the one that matches your mood. Whether it’s a mindful morning ritual or an iced matcha for a summer pick-me-up, there’s always a new way to enjoy it.
Explore, sip, repeat!