A crisp, perfectly balanced matcha lemonade is the only thing that can stand toe-to-toe with a hot summer and win. Citrusy and just a bit earthy, it’s a fantastic option for green tea fans seeking to switch up their go-to iced beverage.

You’ve likely come across matcha in fanciful pastries, desserts, and drinks, but the green powdered tea is not a one-size-fits-all situation. It’s typically classified as one of two grades: ceremonial and culinary. The first is finely milled and high-quality, which makes it ideal for mixing into lattes, cocktails, and other beverages. Culinary-grade matcha, on the other hand, has a coarser texture and is best reserved for baking. Both grades have a recognizable green color (due to the amount of chlorophyll in the plant), but the exact shade, flavor, and quality often depend on the individual powder. 

When shopping for a fresh canister of matcha powder, sourcing the ideal product depends on your tastes and intended use. Matcha brands often note the country and region of origin on the packaging, as well as additional specs on the grade. Consider selecting a matcha that was grown and harvested in Japan, specifically the Uji region. Beyond honoring the drink’s cultural and ceremonial roots, it’s also key to determining the product’s exact growing conditions and ideal climate. 

How to make matcha lemonade

If your kitchen is stocked with the right supplies — including a trusted bamboo whisk and ceremonial-grade matcha powder — you can easily make matcha lemonade at home. You’ll want to pay special attention to the consistency of your green tea powder and prepare to sift out any lumps before whisking. Don’t have a bamboo whisk on hand? You can substitute a standard metal or electric handheld whisk instead.

To make matcha lemonade, stir a half teaspoon of matcha powder into a couple tablespoons of warm water. Rapidly mix this together with a bamboo whisk, then pour over eight to 12 ounces of lemonade with ice. Another popular approach calls for stirring together freshly squeezed lemon juice, simple syrup, and whisked matcha. It’s the preferable route if you’re someone who likes to control the sweetness of your beverage or hopes to create a brighter, tarter flavor profile.

While it’s tempting to toss all ingredients into a cocktail shaker and give it all a vigorous shake, this method may not result in the same silky consistency as the manual route. If you’re still searching for that distinct frothiness and aeration, try briefly whisking the matcha before pouring into a cocktail shaker. 

The classic recipe is primed for the addition of sweet or citrusy ingredients, like muddled berries or a splash of lime juice. Some cafés prefer to swap sparkling lemonade as the base, while others offer up lavender-flavored lemonade for a more herbaceous taste. It’s less on the traditional side, but you could even reach for flavored matcha powder (such as the citrusy yuzu variation from editor-favorite Chamberlain Coffee) for a creative twist at home. 

As the summer sun dips below the horizon and temperatures continue to simmer, a chilled shot of gin or Japanese whiskey, the latter shaken with honey syrup and topped with club soda, can add a tantalizing turn to this drink. There’s truly nothing more you could ask for.