Delicious and Easy Matcha Milk Tea Recipe in Just 5 Minutes

Are you tired of the same old cup of tea?

Then it’s time to change things up with a cup of Matcha Milk Tea!

This powerhouse drink packs a delicious punch with its combination of earthy matcha and creamy milk.

Say goodbye to boring tea and hello to a whole new world of flavor with this guide on how to make matcha milk tea.

Trust me, one sip of Matcha Milk Tea and you’ll be hooked.

What is Matcha?

Matcha is a type of green tea powder that’s made in Japan. Unlike regular green tea leaves, which are steeped in hot water and then discarded, matcha powder is made from ground tea leaves that are dissolved in water, making for a much more concentrated source of tea flavor and nutrients.

The tea leaves used for matcha are shade-grown for several weeks before harvest, which increases their chlorophyll content and results in a unique, vibrant green color.

Even better?

The resulting powder has a smooth, umami flavor and is often used in traditional Japanese tea ceremonies as well as in culinary applications such as smoothies, pastries, and lattes.

Matcha powder is known for being high in antioxidants and is believed to have numerous health benefits, including boosting energy and metabolism, improving mental clarity and concentration, and reducing stress levels.

Want to experience them?

What does Matcha Actually Taste Like?

​​Matcha has a unique taste that is often described as vegetal, grassy, and slightly sweet. The flavor can vary depending on the quality and grade of the tea leaves used.

The aftertaste can vary widely, depending on the blend and preparation of the tea, and may include notes of sweetness, nuttiness, savory flavors, florals, and bittersweet tastes.

It’s this complex and lingering aftertaste that makes a cup of matcha green tea so appealing to many people, though it may take some time to get used to.

Or no time at all!

Which Matcha Grade should you use?

1. Ceremonial Grade Matcha

Matcha is the highest quality of Matcha green tea powder with a vibrant green color, fine texture, naturally sweet flavor, and a pure taste. The powder and tea have a fresh, grassy aroma with a rich green tea flavor and it is best enjoyed with plain water.

2. Culinary Grade Matcha

Matcha is a type of green tea that is specifically meant to be used for baking and cooking, but it’s not necessarily of lower quality. Instead, it has a different flavor profile and is best used in recipes rather than for drinking on its own.

It pairs well with other ingredients in smoothies and milk-based drinks. It also has a bright green color, although not as vibrant as a ceremonial grade, and it actually contains higher antioxidants.

Now that you’ve learned all about the 2 types of Matcha green tea, there’s no stopping you from getting your hands on the perfect powder for your needs!

The only thing left is to actually buy it, but hey, that’s the easy part, at least I tried to make it easy for you.

Here’s a link to what matcha green tea powder we currently have in stock.

Best Milk for your Matcha Milk Tea

The best milk to use in Matcha Milk Tea ingredients would depend on your personal preference. Some people prefer cow’s milk, while others opt for plant-based alternatives like almond, soy, or oat milk.

Cow’s milk is the most common option and provides a creamy and rich taste to the drink.

However, if you’re looking for a non-dairy option, almond or soy milk are good choices as they have a neutral flavor and can be easily substituted and create a similar creamy texture.

Oat milk is also a popular alternative that provides a nutty and slightly sweet flavor.

Almond milk is my favorite, thanks to being lactose intolerant. The best milk to use in Matcha Milk Tea is the one that you like the most.

You can experiment with different types of milk to find the one that you like best and that suits your tastes.

Frequently Asked Questions about Matcha Tea

History and Origin of Matcha

Matcha tea has a rich history and origin that dates back to ancient China, where green tea was first consumed. The tea was then introduced to Japan in the 12th century by Buddhist monks, who brought it back from China as a means of staying awake during meditation.

Over time, the Japanese developed their own unique techniques for growing, harvesting, and processing tea leaves, including the method of shading the tea plants before harvest, which would become a defining characteristic of Japanese matcha.

In the late 12th century, the Japanese tea ceremony, known as “chanoyu,” was developed, and matcha tea quickly became a central component of this ritual. The tea ceremony was seen as a spiritual practice and a symbol of hospitality, and the intricate preparation and presentation of matcha became a form of artistic expression.

The tradition of matcha tea continued to evolve over the centuries and reached its peak during the Edo period (1603-1868) when tea masters and connoisseurs refined the ceremony and elevated matcha to an art form.

Today, matcha continues to be an important part of Japanese culture and is enjoyed around the world as a popular drink and ingredient in cooking and baking. The popularity of matcha has exploded in recent years, with people seeking out its unique flavor and health benefits, making matcha a staple in cafes, tea shops, and kitchens everywhere.

How Matcha Powder is Made?

Matcha powder is made by a specific process that involves growing, harvesting, and processing the tea leaves. Here is a general outline of how matcha is made:

• The tea plants are grown in the shade for 20 days before harvest, which increases their chlorophyll content and gives them a unique, vibrant green color. This also produces a sweeter and milder flavor profile compared to regular green tea.

•  The tea leaves are carefully harvested and selected for their quality and flavor. Only the smallest and youngest parts of the plant are picked, and the young leaves harvested on that day are usually known as the absolute finest in quality and flavor. The leaves are then sorted and processed.

• The harvested leaves are quickly steamed to stop the oxidation process and maintain their bright green color. They are then dried to remove any moisture.

• After steaming, the tea leaves go through a multi-chambered air machine for cooling and are then moved to large cages equipped with heated blowers. This process transforms the leaves into aracha (荒茶), or Crude Tea.

•  Once dry, the leaves are sorted for the grade. This is followed by the task of removing the stems and veins from the aracha, something that is usually done in a special drum-like machine. The part that remains is called tencha (碾茶), the raw material for matcha powder, and has usually a dark green color.

• The final step in the process is to grind the tencha leaves into a fine powder. Traditionally, this was done using manual stone mills, but now large, slow-turning granite wheels are used. The resulting powder particles are very small, typically around 4 microns in size. This grinding process is time-consuming and typically takes one hour to produce between 30 to 70 grams of matcha.

Matcha vs. Green Tea

Matcha and green tea come from the same Camellia sinensis plant, but the difference lies in their production and preparation methods. Matcha undergoes a more controlled and meticulous process, starting with growing the tea leaves in the shade, which enhances its unique flavor profile.

On the other hand, green tea leaves are usually grown in the sun and often undergo additional processes such as heating, drying, and rolling after being harvested. This results in a lighter and more refreshing flavor compared to the strong and rich taste of matcha.

Matcha vs. Hojicha

Hojicha and matcha are both forms of green tea powder, but they have different origins and flavor profiles. Unlike matcha, which is made from young tea leaves that are ground into a fine powder, hojicha is made from mature tea leaves, stalks, and stems that are roasted before being ground into powder.

This roasting process gives hojicha its unique reddish-brown color and reduces its caffeine content, which is significantly lower than matcha’s. Hojicha has a smooth and full-bodied flavor that is smoky, earthy, slightly sweet, and savory, whereas matcha has a bright, grassy, and vegetal taste.

Does Matcha contain Caffeine?

Yes, matcha does contain caffeine. Since it’s made from shade-grown tea leaves that are ground into a fine powder it has a higher caffeine content than traditional green tea.

The exact amount of caffeine in matcha can vary depending on the quality and type of the tea, but it typically contains about 35 milligrams of caffeine per 1-gram serving. This is equivalent to about half a cup of coffee.

       

Conclusion

Well, there you have it!

Matcha Milk Tea is a tasty, versatile, and healthy drink that’s perfect for any time of day.

Whether you prefer your tea sweet or savory, hot or iced, there’s a Matcha Milk Tea recipe out there for you.

So why not try this recipe and take a sip on the wild side and give this ancient drink a try today?

Just be careful, because one sip of this delicious tea and you could be hooked…

       

Master (Your) MATCHA MILK TEA RECIPE in 5 Minutes A Day

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• Author: patrick
• Prep Time: 5
• Cook Time: 3
• Total Time: 8 minutes
• Yield: 1 cup 1x
• Category: drink
• Cuisine: japanese

Ingredients

Units USM Scale 1x2x3x

• 1 cup milk
• 1 1/2 tsps matcha
• 2–4 tsps sugar

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Instructions

1. Using a small fine mesh strainer, add matcha while sifting over a large mug or small bowl.
2. Add sugar and use a whisk to mix the sugar and matcha together. (the sugar granules help to minimize clumps if you skipped the strainer above)
3. Using a small saucepan, with medium heat, bring the milk to just before a boil.
4. Remove from heat and immediately combine with the matcha and sugar.
5. Stir to dissolve the sugar and enjoy!

Notes

For cold milk tea, allow to cool. Personally, i prefer the taste of a cooked milk tea as compared to an uncooked milk tea. Try both ways and see if you prefer one vs the other!

let me know in the comments

Type the milk you’d use for this recipe!

“cow” vs “plant”