The Iced Matcha Tea is the refreshing, cold variant of the classic Usucha Matcha Tea. It is served on ice and perfectly brings out the clear freshness of Matcha. Originally, Matcha was mainly prepared warm in Japan, but the cold version has established itself as a modern, summery alternative. The Iced Matcha Tea invigorates without weighing you down and is ideal for hot days or as a light refreshment in between.
Active: 3 minTotal: 5 min
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If you adjust the quantities yourself, it may happen that the recipe does not turn out perfectly for you, as it has not been checked by us.
Ingredients
2 g Matcha
60 - 100 ml Water
Ice cubes
Manual
Sift the matcha powder into a bowl. Heat the water to about 70–80 °C and add 1–2 tablespoons of it to the bowl.
Stir thoroughly with the chasen until the powder is completely dissolved and a smooth paste forms.
Pour in the remaining water and whisk the matcha with quick, W-shaped movements, without touching the bottom, until a fine, even foam forms.
Fill a glass with ice and pour the matcha over it. If you like your iced matcha tea sweetened, add a natural sugar alternative like maple syrup or honey and stir briefly.
Enjoy the ice-cold matcha tea.
Good to know
Suitable Matcha: For Iced Matcha Tea, a high-quality matcha such as the Organic Classic Matcha or the Organic Signature Matcha. Both are finely ground and particularly pure in flavor. Since Usucha is drunk pure, quality plays a decisive role. A high-quality matcha ensures a fine texture, dense foam, and a balanced aroma.
Temperature: If you don’t have a thermometer, let boiling water stand for about 5 minutes. This brings it to around 80 °C. Water that is too hot can make the matcha bitter and destroy delicate aromas. Slightly cooler water preserves freshness and provides a clean, balanced taste that pairs perfectly with ice.
Cold Brew: Matcha dissolves more easily and develops more depth with warm water. For a softer, milder version, you can also stir the tea directly cold and serve it over ice.
