Iced Matcha: How to Make It Properly at Home

Iced matcha has become one of the most popular ways to drink matcha outside Japan, particularly in the warmer months. The appeal is clear: the drink is visually striking, naturally caffeinated, and works well over ice in a way that coffee often does not. Getting the preparation right requires one counterintuitive step that most people skip, which is why so many homemade iced matchas end up gritty and uneven.

The Step Most People Skip

Matcha powder does not dissolve in cold water. This seems obvious when stated directly, but the implication is not always followed through on. If you add matcha to cold water or cold milk and stir, you get clumps suspended in liquid, not a dissolved preparation. The texture is unpleasant and the flavour is uneven.

The correct approach is to dissolve the matcha in a small amount of hot water first, creating a smooth paste or concentrate, and then add that concentrate to ice and cold liquid. The hot water step takes 60 seconds and changes the result completely.

The Method

Sift 2 grams of matcha into a small bowl or cup. Add 40 to 50ml of water at 75°C. Whisk with a chasen in a rapid W motion for 20 to 30 seconds until you have a smooth, lump-free concentrate with a thin foam on top. The concentrate will be thick and intensely green.

Fill a glass with ice. Add 150 to 200ml of cold water or cold milk of your choice. Pour the matcha concentrate over the ice. Stir gently to combine. The matcha will swirl through the liquid before integrating, which is part of the visual appeal of the drink.

With Milk

Iced matcha with oat milk is the most popular café version. Make the concentrate as above. Fill the glass with ice, pour in 150ml of cold oat milk, then pour the concentrate on top. Stir just enough to distribute it. Oat milk's natural sweetness works particularly well with the depth of ceremonial matcha without requiring any added sugar.

Which Matcha to Use

For iced matcha, ceremonial grade is the right choice. The natural sweetness and low bitterness of A-Grade first-harvest matcha comes through clearly even over ice and with milk. Our Samidori from Wazuka is particularly well suited to cold preparations: its silky, lighter profile works well chilled, and the sweetness is more apparent cold than hot. The Ceremonial Matcha A-Grade from Yame produces a fuller, richer iced drink for those who prefer more body.

Storage

You can make the concentrate in advance and keep it refrigerated for up to 24 hours. The flavour holds well. Whisk it briefly again before using if it has settled.