how to make the best matcha ever
how to make the best matcha ever is a easy Japanese recipe that serves 1. 145 calories per serving. Recipe by Ethan Rode on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $2.32 total, $2.32 per serving
Ingredients
- 2 g Matcha Powder (Ceremonial grade, Rishi brand)
- 20 g Water (Filtered hot water, heated to 170°F)
- 5 g Brown Sugar (Optional sweetener, about 1 tsp)
- 200 ml Milk (Whole milk; any milk or plant‑based milk works)
- 6 pieces Ice Cubes (Plain ice cubes)
Instructions
Heat Water
Fill the kettle with water and heat it to 170°F (77°C).
Time: PT3M
Temperature: 170°F
Soak Bamboo Whisk
Place the bamboo whisk in a cup of warm water and let it soak for about 5 minutes to prevent breakage.
Time: PT5M
Measure Matcha
Weigh 2 g of ceremonial matcha powder using the kitchen scale.
Time: PT1M
Sift Matcha
Place the matcha powder in the matcha bowl, lift the sifter and sift in a circular motion to eliminate clumps.
Time: PT1M
Add Sweetener (Optional)
Add 5 g (about 1 tsp) of brown sugar to the sifted matcha.
Time: PT30S
Add Hot Water
Pour the 20 g of hot water over the matcha and sweetener.
Time: PT30S
Whisk to Foam
Using the soaked bamboo whisk, whisk in three large circles, then switch to a rapid Z‑shaped motion until a fine foam forms on the surface.
Time: PT2M
Prepare Glass
Fill a glass cup with about 6 ice cubes, almost to the top.
Time: PT30S
Add Milk
Pour 200 ml of milk over the ice, filling the glass almost to the rim.
Time: PT30S
Combine Matcha and Milk
Slowly pour the whisked matcha mixture over the milk; the foam will sit on top.
Time: PT30S
Nutrition Facts
- Calories
- 145
- Protein
- 8 g
- Carbohydrates
- 17 g
- Fat
- 7 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free, Can be Vegan with plant‑based milk and alternative sweetener
Allergens: Milk
Ingredient Substitutions
- Instead of Matcha Powder: Lower‑grade green tea powder
- Instead of Water: Boiled water
- Instead of Brown Sugar: Honey, Agave syrup, White sugar
- Instead of Milk: Almond milk, Oat milk, Soy milk
- Instead of Ice Cubes: Crushed ice
Equipment Needed
- Bamboo Whisk (Chasen)
- Matcha Bowl (Chawan)
- Matcha Sifter
- Kitchen Scale
- Kettle
- Glass Cup
- Spoon
Critical Steps — Do Not Skip
- Soak bamboo whisk
- Sift matcha to remove clumps
- Whisk vigorously until foam forms
- Pour matcha over milk for layered presentation
Chef Tips from the Video
- Use ceremonial grade matcha for a vibrant green color and smooth flavor.
- Cold milk enhances the refreshing quality of the latte.
- If you prefer a sweeter drink, increase brown sugar to 7 g or substitute with honey.
Troubleshooting
Clumps remain after whisking.
Ensure the matcha is sifted thoroughly before adding water; use a finer mesh sifter if needed.
No foam forms.
Whisk vigorously in a Z‑shaped motion and make sure the water is at the correct temperature (170°F).
Bitter taste.
Check water temperature; water that is too hot extracts bitterness. Reduce to 160‑170°F and add a bit more sweetener if desired.
Storage
Refrigerator: Prepared matcha concentrate can be stored in an airtight container for up to 2 days; keep milk separate.
Freezer: Do not freeze the latte; ice will become soggy.
Room temperature: Consume immediately for best texture.
Make-Ahead Tips
- Pre‑measure and sift the matcha powder and store in a sealed container.
- Heat water in advance and keep it in a thermos for quick use.
- Chill milk and ice cubes ahead of time.
Frequently Asked Questions
What is the cultural significance and history of matcha latte in Japanese tea culture?
Matcha originated in Zen Buddhist monasteries where powdered green tea was whisked into a frothy drink for meditation. The modern matcha latte blends this tradition with Western milk‑based coffee culture, creating a popular hybrid beverage enjoyed worldwide.
What are the traditional regional variations of matcha drinks in Japan?
In Japan, matcha is traditionally served plain in a tea ceremony (usucha) or as a thick, sweet foam‑topped drink called koicha. Regional twists include adding sweet red bean paste in Kyoto or using roasted barley (mugicha) as a base in some rural areas.
How is matcha traditionally served in the Japanese tea ceremony?
During a Japanese tea ceremony, matcha is whisked with a bamboo chasen in a shallow bowl, served hot, and consumed in a single sip without milk or sweeteners, emphasizing mindfulness and respect for the tea.
What occasions is matcha latte commonly enjoyed in modern Japanese or Western culture?
Matcha latte is popular as a morning pick‑me‑up, an afternoon refreshment, and a trendy café beverage. In Japan it’s often enjoyed during seasonal festivals, while in the West it’s a staple of health‑focused coffee shops.
How does matcha latte fit into the broader Japanese beverage tradition?
Matcha latte bridges traditional Japanese tea (sencha, genmaicha) with contemporary coffee‑shop culture, offering a caffeine‑rich, antioxidant‑dense alternative to coffee while retaining the ceremonial reverence for high‑quality green tea.
What are the authentic traditional ingredients for matcha latte versus acceptable substitutes?
Authentic ingredients are ceremonial grade matcha, hot water, and milk (often dairy). Acceptable substitutes include lower‑grade matcha, plant‑based milks, and alternative sweeteners like honey or agave syrup.
What other Japanese dishes pair well with a matcha latte?
A matcha latte pairs nicely with light Japanese sweets such as mochi, dorayaki, or a slice of matcha‑flavored cheesecake, as well as savory items like onigiri or a simple tamago sushi roll.
What are the most common mistakes to avoid when making an iced matcha latte at home?
Common mistakes include using water that’s too hot, which makes the matcha bitter; skipping the whisk soak, which can cause the bamboo whisk to break; and failing to sift the powder, leading to clumps.
Why does this recipe use a 1:10 matcha‑to‑water ratio instead of a more diluted mixture?
A 1:10 ratio provides enough water to fully dissolve the matcha while preserving its vibrant flavor and color. Too much water dilutes the taste and reduces the foam quality.
Can I make this iced matcha latte ahead of time and how should I store it?
Yes, you can prepare the matcha concentrate (matcha + hot water + sweetener) in advance and keep it refrigerated for up to 2 days. Store milk and ice separately, then combine just before serving.
What does the YouTube channel Ethan Rode specialize in?
The YouTube channel Ethan Rode focuses on clear, step‑by‑step cooking tutorials for everyday home cooks, often highlighting simple techniques, kitchen tool basics, and approachable versions of classic dishes.
How does Ethan Rode's approach to matcha preparation differ from other tea channels?
Ethan Rode emphasizes practical home‑kitchen methods, such as using a kitchen scale for precise matcha measurement and soaking the bamboo whisk to prevent breakage, whereas many tea channels focus more on ceremonial aesthetics.
Last updated: September 1, 2026
