Matcha Lemonade

Before you start

Matcha lemonade is a striking drink: pale yellow lemonade on the bottom and vivid green tea floating on top. Stirred together, the grassy, slightly bitter matcha and the tart lemon balance each other surprisingly well. The layers form because the lemonade, heavy with dissolved sugar, is denser than the plain whisked tea.

Two things decide the result. First, the matcha must be sifted and whisked with water that is hot but not boiling, around 75 to 80°C (165 to 175°F), so it dissolves without clumps and does not taste harsh. Second, pour it slowly over the back of a spoon onto ice so it settles gently on top instead of mixing straight in. Culinary-grade matcha is fine here; ceremonial grade is wasted under lemon.

Ingredients

• 2 g (1 tsp) matcha powder
• 60 ml (¼ cup) hot water — about 75 to 80°C (165 to 175°F)
• 180 ml (¾ cup) lemonade — homemade or store-bought
• 1 tsp (optional) simple syrup — for the matcha layer
• 1 cup ice cubes

Method

1. Heat the water to about 75 to 80°C (165 to 175°F). If you have no thermometer, let boiled water stand for about 3 minutes.
2. Sift the matcha into the small bowl to break up clumps.
3. Add a splash of the hot water and mix to a smooth paste. Add the rest and whisk briskly in a zigzag motion for about 20 seconds, until frothy with no dry specks. Stir in the syrup if you like it sweeter.
4. Fill the glass with ice and pour in the lemonade, leaving about 5 cm (2 in) of space.
5. Hold a spoon upside down just above the lemonade and slowly pour the matcha over the back of it so it spreads onto the ice and floats as a green layer.
6. Serve with a straw and stir before drinking.

Tips for success

• Fresh matcha is bright green. Dull, olive-colored powder is old and tastes flat and bitter.
• Store opened matcha airtight in the fridge and use it within a month or two.
• An unsweetened matcha layer floats better. Sugar in the tea makes it denser and more likely to sink.

Substitutions

Lemonade

Limeade or yuzu lemonade both pair well with green tea. Yuzu adds a floral, grapefruit-like note.

Hot water

Whisk the matcha in cold water with a frother if you want to skip heating; it dissolves more slowly and needs about 30 seconds of frothing.

Simple syrup

Honey dissolved in the warm matcha works well and adds a light floral sweetness.

Variations

Sparkling matcha lemonade

Use 120 ml lemonade topped with 60 ml soda water before floating the matcha.

Strawberry matcha lemonade

Use strawberry lemonade as the base for a pink-and-green glass.

Troubleshooting

Lumps of powder in the drink

Sift the matcha and start with a paste before adding all the water.

The layers mix immediately

Pour more slowly over a spoon onto plenty of ice, and use a lemonade with enough sugar to stay denser than the tea.

Bitter and harsh

The water was too hot or the matcha was old. Use water under 80°C (175°F) and fresh powder.

Storage

Serve right away. Whisked matcha settles and dulls in color within about 15 minutes, so whisk it fresh for each drink. Lemonade can be made ahead and kept refrigerated for up to 3 days.

Safety notes

Matcha contains caffeine, and the amount varies by brand and grade. FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults; sensitivity differs from person to person.