Ingredients
Dry
- 1 tsp Ceremonial grade matcha powder (Sifted to prevent clumps)
Other
- 1 cup Ice cubes
Wet
- 2 Tbsp Hot water (Around 175°F (80°C), for whisking the matcha)
- 1 Tbsp Yuzu juice (Can substitute with fresh lemon juice)
- 1 Tbsp Agave nectar (Adjust to taste)
- 1 cup Sparkling water (Chilled)
Method
- 1. Sift the matcha powder into a small bowl to remove any clumps and ensure a smooth drink.
- 2. Pour the hot water over the matcha. Using a bamboo whisk (chasen), whisk vigorously in a rapid 'W' or 'M' motion until the matcha is fully dissolved and a thick, green froth forms on top.
- 3. In a tall serving glass, add the yuzu juice and agave nectar. Stir well to combine.
- 4. Fill the glass completely with ice cubes.
- 5. Pour the chilled sparkling water over the ice, leaving about an inch of space at the top of the glass.
- 6. Gently pour the frothed matcha over the sparkling water to create a beautiful, vibrant layered effect. Stir well right before drinking.
Chef's notes
For a creamier summer drink variation, omit the sparkling water and yuzu juice, and replace with cold oat milk, coconut milk, or almond milk.