Matcha Banana Smoothie

Before you start

Matcha is finely ground green tea, and unlike steeped tea you consume the whole leaf, so it delivers a strong grassy, savory flavor and a dose of caffeine. Banana is a natural partner: its sweetness softens the bitterness of the tea, and frozen banana gives the smoothie a creamy texture that suits matcha's vegetal notes.

Use a culinary or latte-grade matcha with a bright green color; dull, yellowish powder tastes bitter and dusty. About 1 teaspoon, roughly 2 g, gives a clear tea flavor without overpowering the drink. Matcha clumps easily, so blend it with the liquid first. Too much matcha, or old powder, makes the smoothie astringent, so start with less and increase gradually.

Ingredients

• 1 tsp (about 2 g) matcha powder — culinary or latte grade
• 240 ml (1 cup) milk — dairy, oat or almond
• 1 medium frozen banana
• 60 g (¼ cup) plain Greek yogurt — optional, for creaminess
• 1-2 tsp honey or maple syrup — to taste
• Small handful baby spinach — optional
• 3-4 ice cubes

Method

1. Sift the matcha through a small sieve into the blender jar to break up any lumps.
2. Add the milk and honey and blend on low for 10 seconds until the matcha is fully dispersed and the milk turns pale green.
3. Add the frozen banana, yogurt, spinach (if using) and ice cubes.
4. Blend on high for 40 to 50 seconds, until thick and smooth with no green specks of powder.
5. Taste. Add more honey if it is bitter, or another ½ tsp sifted matcha for a stronger tea flavor, then pulse.
6. Pour into a glass and drink soon; matcha's color fades as it sits.

Tips for success

• Store opened matcha tightly sealed in the fridge and use it within a few weeks; it loses color and flavor quickly once exposed to air and light.
• Oat milk pairs especially well with matcha because its mild sweetness matches the tea.
• Spinach deepens the green color without changing the flavor much.

Substitutions

Matcha

Use 1 tsp of a matcha latte mix, but note it is usually pre-sweetened; reduce the honey.

Frozen banana

Frozen mango gives a fruitier, tropical version; frozen avocado gives a richer, less sweet one.

Milk

Coconut milk adds richness and a tropical flavor that works well with matcha.

Variations

Matcha mango

Replace the banana with 150 g frozen mango.

Vanilla matcha

Add ¼ tsp vanilla extract and use vanilla yogurt.

Troubleshooting

Bitter or astringent

Too much matcha or a low-quality powder. Use about 2 g of bright green matcha and add a little sweetener.

Clumps of green powder

The matcha was added on top of the frozen fruit. Sift it and blend it with the liquid first.

Dull, brownish color

The matcha is old or oxidized. Use fresh powder and store it airtight in the fridge.

Storage

Best fresh, as the color and flavor fade within an hour. Leftovers can be kept covered in the fridge for up to 24 hours. Keep matcha powder sealed, cool and dark.

Safety notes

Contains caffeine. A teaspoon (about 2 g) of matcha typically holds roughly 40 to 70 mg, depending on the tea. The FDA cites 400 mg per day as an amount not generally associated with negative effects for most healthy adults; sensitivity varies.