Frothy Iced Matcha

Frothy Iced Matcha

Matcha is made from whole, stone-ground green-tea leaves, so you consume every antioxidant-rich particle instead of discarding spent leaves. Lab tests show matcha delivers up to 137 × the catechin content of low-grade green teas, particularly EGCG, a compound linked to reduced inflammation and healthier arteries.

Those catechins team up with the amino-acid L-theanine and a modest hit of caffeine. Clinical studies find the theanine-caffeine pairing sharpens attention and sustains focus better than caffeine alone while dampening “jitters.”

Regular green-tea intake is also associated with small but significant reductions in blood pressure and LDL cholesterol—an easy win for heart health.

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  • What you need:

    • 6 g high-quality Japanese matcha (≈ 2 tsp)
    • 235 ml cold filtered water
    • Ice cubes, for serving

    Note: Prefer a stronger or lighter cup? Adjust matcha, bearing in mind that a thinner mix creates less stable foam.

  • How to do it:

    1. Combine. Tip the matcha and cold filtered water into a cocktail shaker, screw-top jar or sturdy drinks bottle. Prefer the traditional route? Measure the tea with a chashaku, sift it into a warm chawan (matcha bowl)and whisk briskly with a chasen until a light foam forms, then proceed with the recipe.
    2. Shake. Seal tightly and shake hard for about 15seconds. The liquid should turn vivid green with a thick cap of micro-bubbles.
    3. Serve. Pour over ice into a glass or small bowl, making sure to include the foam. Sip straight or through a straw.

    Tip

    f you prefer a latte, replace 60–90 ml of the water with cold dairy or plant milk after shaking; swirl gently so the froth stays afloat.

    Storage

    Best enjoyed immediately. Matcha separates if left to stand but you can keep any extra in the fridge for up to 4 hours and re-shake before serving.

     
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