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Matcha has grown in popularity considerably in recent years. It can be used in a number of ways including in lattes, baked goods, and even beauty products. If you’re here, you may be wondering can you make matcha with cold water? And the answer is: yes, you definitely can! One of our favorite ways to drink matcha, especially in the warmer months, is an iced matcha latte. Below we have an easy iced matcha recipe that you can make using cold water.
Can you make matcha with cold water?
Can you make matcha with cold water? Definitely! You’ll often see matcha enjoyed as a hot beverage, made with either hot water or steamed milk. But you can just as easily make it with cold water or cold milk. It’s a quick drink to make when you want a cold beverage with a caffeine boost. Below we have an easy iced matcha recipe.
Culinary vs ceremonial matcha
Matcha is often divided into two types: ceremonial and culinary. When you pick up a pack of matcha at the grocery store or order online, you will most likely notice one or the other marked clearly on the package. But did you know that no such distinction exists in Japan? This division of matcha is widely used in the United States and Europe but it is not categorized that way in Japan.
Instead, matcha is graded based on other factors such as taste and color. However, because this distinction of ceremonial and culinary matcha is so widely accepted in the United States and Europe, we will explain what the difference means to the US and Europe below.
Ceremonial grade matcha is high quality and designed to be used in traditional Japanese tea ceremonies. It is usually a little more subtle in flavor than culinary matcha and it is typically more expensive. However, you will find varying price points for both ceremonial and culinary matcha. Buying the cheapest option of either of them will probably leave you disappointed in the flavor and quality. The phrase “you get what you pay for” really does apply here.
Ceremonial matcha is more suitable for drinking with just water while culinary matcha is often used in lattes and baked goods. The flavor of culinary matcha is stronger which is why it’s a good choice for lattes. It’s not easily overtaken by the other flavors in your latte. All of that being said, the bottom line is that both options are great. It just depends on what you want to use them for and your taste preferences! So do some experimenting. Try them both and see which one you love the most.
Benefits of matcha
There are many benefits of drinking matcha, whether iced or hot. A few of these are:
- Energy boost – Matcha is a type of green tea so it does contain caffeine. But unlike coffee, matcha provides an energy boost that is stable and then decreases slowly. You won’t experience the “crash” that often comes with drinking coffee. And matcha doesn’t produce the negative side effects you may get with coffee such as anxiousness or jitters.
- Improved skin – The compound EGCG (epigallocatechin-3-gallate) which is present in green tea was found to have antioxidant and anti-inflammatory properties according to this 2018 study. This is great for skin health to reduce inflammation and redness. Matcha is even used in face masks to help treat oily skin and acne.
- Immune support – We all know being sick is not fun. And if something as simple and enjoyable as a matcha latte can help support our immune system, why not? This study found that the compounds found in green tea have the ability to boost immune support and function. The same compound mentioned earlier, EGCG, was found to increase the production of regulatory T cells which improve immune response.
Easy iced matcha recipe
What you need
- Matcha powder (view our favorites here)
- Water (or milk)
- Sweetener such as honey or agave syrup (optional)
- Creamer (optional)
- Small mesh strainer
- Bamboo whisk or regular whisk or container with secure lid
For this recipe, we’re going to use a ratio of 1 teaspoon of matcha per 8 ounces of water. If you prefer a stronger matcha taste, you can certainly add more.
- First, use a small mesh strainer to sift 1 teaspoon of matcha powder into a coffee mug. This step is optional but sifting the matcha powder will help prevent the matcha from clumping when the water is added.
- Add 2 ounces of water to your mug and whisk vigorously in a “W” shape. The reason we only add 2 ounces at first is so the water isn’t sloshed out of the mug. If you don’t have a whisk, that’s okay! Instead you can use a container with a secure lid such as a mason jar or water bottle. If you’re using this method, you can go ahead and add the full 8 ounces of water. Make sure the lid is screwed on tight and shake well.
- Add the remaining 6 ounces of water and stir to combine.
- If you’re using a sweetener, add it to your matcha and stir.
- Add a splash of milk or creamer and a few ice cubes if you’d like.
Something important to note about matcha powder is that it will settle to the bottom of your cup if you take too long to drink it. Sometimes you’ll see negative reviews of matcha powders stating that there was sediment left in the bottom of the cup. But this is inherent of matcha! If you were to take any other type of bagged tea, cut the bag open, pour the contents into your hot water and let it steep that way, the tea would undoubtedly settle to the bottom of your cup.
Tea leaves do not dissolve in water. Matcha is made from green tea leaves that are very finely ground but still, it will not dissolve. Instead, by whisking the matcha into your water or milk, you are suspending the matcha in the liquid temporarily. Eventually it will settle if left for too long.