Matcha Tea (sugar Free) Recipe

Sift and measure

Sift 2 tsp of ceremonial grade matcha powder into a small bowl or matcha chawan to remove clumps. This ensures a smooth final texture.

Heat water

Heat water to about 80°C (175°F). If you don't have a thermometer, bring water to a boil then let it rest for about 5–7 minutes to cool slightly.

Whisk

Pour 120 ml of the hot water into the bowl with sifted matcha. Using a bamboo whisk (chasen) or a small frothing whisk, whisk briskly in a zigzag (M or W) motion for 15–30 seconds until the matcha is frothy and smooth with fine bubbles on the surface.

Adjust strength

Taste and adjust strength by adding up to 60 ml additional hot or cold water if desired for a milder flavor. Stir gently to combine.

Iced option

For an iced matcha: fill a glass with 6 ice cubes. Prepare matcha with 120 ml hot water as above, allow it to cool 30–60 seconds, then pour over ice. Add the optional 60 ml unsweetened plant or dairy milk if making an iced latte-style drink.

Milk latte: After whisking, gently pour 60 ml of unsweetened plant or dairy milk into the prepared matcha and stir or lightly whisk to combine. For a layered iced latte, pour milk over ice first, then slowly add matcha.

Citrus twist: Garnish with a thin strip of lemon or yuzu peel twisted over the cup to release oils, then drop it in for aroma.

Pinch of salt: If the matcha tastes overly bitter, add a 1/4 tsp pinch of salt to the whisked matcha to balance flavors, then whisk briefly.