Strawberry Matcha Recipe

Sift and whisk

Sift 2 tsp of matcha powder into a small bowl or matcha bowl to remove clumps. Add 60 ml of hot water (about 80°C / 176°F) and 1 tsp sugar or simple syrup. Using a bamboo whisk (chasen) or small whisk, whisk briskly in an M or zig-zag motion for about 15–30 seconds until frothy and evenly dissolved. Set aside.

Place 100 g hulled, quartered strawberries and 1 tsp lemon juice into a blender or food processor. Add 1 tsp honey or agave if you prefer a sweeter purée. Blend until smooth (10–20 seconds). Taste and adjust sweetness with an additional 0.5–1 tsp sweetener if needed.

If you prefer a very smooth texture, press the purée through a fine mesh sieve into a bowl to remove seeds. You should end up with about 60–80 ml of bright strawberry purée.

Fill a serving glass (about 350–400 ml capacity) with 6 ice cubes.

Pour the strawberry purée into the glass, tilting slightly to create a layered look if desired (about 50–80 ml).

Slowly pour 250 ml chilled milk over the back of a spoon onto the strawberry layer to keep layers distinct.

Gently pour the prepared matcha over the milk. Pouring slowly helps the matcha float as a green layer on top.

Garnish with 2 strawberry slices on the rim and a light dusting (0.25 tsp) of matcha powder on top for presentation.

Before drinking, stir lightly to combine layers if desired. Serve with a straw and enjoy immediately.