Ingredients
- 3-4 ice cubes, or 1 large ice cube
- 3 g (1.5 tsp) ceremonial grade matcha, sifted
- 177 ml (6 oz) filtered water, either room temperature, or chilled
Equipment
- 474 ml (16 oz) capacity jar (or container), with sealable lid
- Sifter
- Bamboo scoop (Chashaku)
- Scale
- Straw (optional)
Directions
Place ice cube(s) into jar, then add sifted matcha on top.
Add filtered water, seal lid tightly, and shake vigorously (like a cocktail) for 30-60 seconds.
Enjoy!
Yields: 8-10 oz; about 2 servings.
Notes
Since the ice cubes are heavier, I’d recommend adding it into the jar first, then sift in the matcha. This will prevent a matcha dust-cloud and or an accidental splash.
If you don’t have a mason jar, use a tumbler or cocktail shaker instead.
Resources
Here is a list of ingredients and equipment I would recommend for this recipe:
- Kettl Tea Hukuju Matcha (100 g; also great for lattes)
- Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)
- Soma 6-Cup Water Filter Glass Carafe
- Ball Wide Mouth 16 Oz. Glass Jar with Lid
- Rabbit Clear Ice Cube Tray
Story
Matcha cold brew is quick and easy to make—perfect for a hot summer day! This recipe is inspired by the first matcha cold brew I tried at Front Coffee + Café; which was served in a mason jar with a crystal-clear hand-cut giant ice cube. I bought a special clear ice tray so I can have clear ice cubes at home, too.
I’d love to see your cold brew on Instagram or Twitter—please use my hashtag #mostlymatchablog or leave a comment below.
Thank you and matcha (cold brew) cheers,
jz
Mostly Matcha 
Used this recipe today to make my morning matcha and loved it! It was the perfect morning drink
Thank you, Jenny!
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Yay! Glad to hear you liked the post. Miss you. Matcha cheers!
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