Your Cart is empty !
Or login with email
Four simple steps is all
you need to ice up
ultimate matcha refresher.
Some things are easier than they look. Take a tall glass of refreshing iced matcha for example. While it may seem impossible to achieve that smooth, vibrant and perfectly chilled cup of green tea you see all over social media, we’re hear to tell you it’s not rocket science. Once familiarise yourself with the matcha bowl and whisk, it’s really quite simple.
That’s why we created this super easy foolproof four-step guide so you can make your own invigorating iced matcha right at home. While you may wind up with a few matcha-dusted fingers along the way, just remember it’s all part of the fun.
Ready to whip up the iced matcha of your dreams? Here we go.
Measure your iced matcha like a pro by using the DAVIDsTEA Perfect Matcha Spoon – a stainless steel spoon designed to help measure your green tea powder correctly to ensure a perfect cup, every time. Just scoop 2-3 Perfect Matcha Spoons (approx. 1 teaspoon) of traditional matcha or 5-6 Perfect Matcha Spoons (approx. 2.5 teaspoons) of flavoured matcha into a matcha bowl.Different types of matchas require difference quantities.
With your matcha powder ready to go, it’s now time to fill your matcha bowl with 2 oz of warm water from a kettle and use a traditional bamboo whisk to whisk your matcha into a smooth, clump-free paste.
Water temperature is one of the most important variables in steeping a consistently fresh-tasting cup of iced matcha.
Keep it to a warm 75-85°C (170-185°F) so as to not burn your matcha powder and give it a bitter taste. Cooler water temp also means your matcha will froth up to that eye-catching jade colour.
(75 C|170F for traditional and 85C|185F for flavoured matcha.)
Don’t have a thermometer?
Let your boiled kettle sit for 7-10 minutes before using.
Add another 2 oz of warm water to your matcha paste and start whisking to suspend the particles and incorporate some air into your drink.
How to whisk matcha like a pro.
Briskly whisk your matcha in an “M” formation going from the bottom of the bowl and working your way up towards the surface until the matcha reaches a smooth consistency and a layer of foam appears. Repeat until you get that vibrant Insta-worthy froth.
PRO TIP: For an extra frothy matcha, soak the tips of your whisk in warm water before using.
Fill your favourite 16 oz mug with ice, then pour in your frothed matcha green tea and fill with warm 75-85°C (170-185°F) water from the kettle.
Give it a little stir before sipping.
This will help the tea cool down quicker and distribute the matcha evenly throughout your cup.
The purest, least-processed tea, air-dried and only slightly oxidized
Bright, invigorating and delicate – green tea leaves are either steamed or pan-fired
Japanese green tea:
Chinese green tea:
Partly oxidized tea that’s deep, complex, and fragrant – a step along the way to black
Fully oxidized during processing, it needs a lot of heat to help extract its dark, rich flavours
An aged tea that’s naturally fermented for a sweet, mellow and distinctively earthy brew
Get the perfect balance of toasty and earthy sweetness from this smooth South American herb
A naturally sweet, hydrating and caffeine-free herb that comes from the South African rooibos bush.
Not actually tea at all, but fresh or dried herbs, spices, fruit pieces, flowers and grains.
95°C - 90°C:
Once your kettle has boiled, let sit for about 1-3 min with the lid open.
80°C - 85°C:
Once your kettle has boiled, let sit for about 7-8 min with the lid open.
Once your kettle has boiled, let sit for about 10 min with the lid open.
Thought matcha was just for your mug? Think again. Get creative in the kitchen with quick & easy matcha treats that’ll keep you cool, refreshed and satisfied.
Made with the simplest of ingredients, these healthy popsicles are delicious as a midday treat or as a super easy dessert.
Power up your mornings with a simple, yet nourishing smoothie bowl steeped in tropical flavours and green tea benefits.
Discover flavourful & unforgettable blends.