One small trick, and your matcha latte goes from good to unforgettable.
You've probably made a matcha latte by whisking powder into cold milk. It works — but there's a better way, and once you try it, you'll never go back.
The difference is a latte that smells like a Kyoto tea house the moment you make it, with a smooth, rich flavor and no bitterness.
The matcha latte isn't new ground for us, either. Kyo Hayashiya created Japan's first matcha-and-milk drink back in 1969 — so we've had a little while to get it right.
Regular
Strong
Which matcha should you use?
Any of our Uji matcha works in a latte. Two we especially like:
How to make it
- Weigh your matcha. Use 2 g for a regular latte or 4 g if you want it strong. A kitchen scale makes this easy.
- Make the paste. Pour a little hot water (5–10 ml) down the side of the bowl and use your chasen to work it into a smooth, thick paste. This is the secret step — keep reading to find out why.
- Whisk it up. Add the rest of the hot water (50 ml) and whisk in a quick W motion until the surface is covered in fine green foam. It should look glossy and smell incredible.
- Build your glass. Fill a big glass with ice. Stir your sweetener into the cold milk, then pour it over the ice.
- Pour and enjoy. Slowly pour the matcha over the milk so it floats on top as a beautiful dark green layer. Drink from the top first, then stir — and enjoy both.
Why the paste? Here's what it does.
Most people skip straight to whisking, which often leaves tiny clumps in the drink. The paste step solves that instantly — no sifting needed.
The real magic is the aroma. When hot water touches concentrated matcha, it releases fragrant compounds that cold liquid never could. That rich, grassy, floral scent that hits you the moment you open a bag of good matcha? The paste method brings that into the cup. Cold milk alone keeps it locked away.
The two-layer pour — more than just looks.
Slowly pouring the matcha on top of the milk so it floats makes the drink look stunning — but it's also the best way to taste it.
Take a sip from the top layer first. That's pure matcha — its natural sweetness, its umami depth, its Kyoto character. Then stir, watch the green swirl through the white, and taste the full latte. You get two experiences in one glass.
A small tip on sweetness: dissolve it into the milk first. Keep the matcha layer pure so you can taste what it's really made of.
Common questions
Can I use oat or other plant milk?
Absolutely. Oat milk is a favorite — its natural sweetness and body pair especially well with matcha. Almond, soy, and coconut all work too. Whatever you reach for, the paste method keeps the matcha flavor front and center.
Can I make it hot instead of iced?
Yes. Make the matcha exactly the same way, then pour it over 6–8 oz of steamed or warm milk instead of iced milk. Same aroma, same smoothness — just cozy.
Do I need to sift the matcha first?
No. The paste step does the same job. A small splash of hot water worked into a smooth paste breaks up any clumps before you add the rest of the water — no sifter required.
This is how we like to drink it.
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