Japanese Green Tea Recipe

Sift the matcha

Place the measured matcha powder (2 tsp) into a small fine-mesh sieve over a matcha bowl (or small bowl). Tap the sieve gently so the powder falls into the bowl — this prevents clumps.

Whisk the matcha

Pour 60 ml of hot water (about 80°C) over the sifted matcha. Using a bamboo chasen (preferred) or a small electric frother, whisk briskly in a zig-zag (M or W) motion until the matcha is fully suspended, frothy and no lumps remain (about 15–30 seconds). This is your matcha concentrate.

Make quick syrup

Combine the granulated sugar (2 tbs) and 30 ml hot water in a small cup. Stir until the sugar is completely dissolved to form a simple quick syrup. Let it cool slightly if too hot.

Prepare the milk

Measure 240 ml whole milk. For iced Japanese green tea: keep milk cold and stir the syrup into the cold milk until fully incorporated. For a hot version: gently heat milk to 60–65°C (do not boil) and whisk or froth to texture, then stir in the syrup until dissolved.

Assemble (iced)

Fill a 16 oz (approx.) serving glass with 1 cup of ice. Pour the milk + dissolved syrup mixture over the ice, leaving room at the top for the matcha concentrate.

Add matcha

Slowly pour the prepared matcha concentrate over the milk so it layers on top (or pour into the center and stir immediately if you prefer a uniform color).

Finish and garnish

Lightly dust 1/4 tsp matcha powder over the top for aroma and presentation. Stir to combine to your taste, add more syrup if you prefer sweeter, and serve with a straw.

For a hot serving: after stirring the syrup into the heated milk, pour the hot milk into a pre-warmed cup, then add the whisked matcha concentrate and stir to combine. Garnish with a tiny dust of matcha.