Recipe：Breeze Latte

 

Iced Matcha Latte

The iced matcha latte represents a harmonious blend of Japanese tradition and modern taste.

Its layered appearance—vivid green matcha resting beneath smooth white milk—offers both visual elegance and a refined flavor experience. In the Ise region, matcha has long been cherished as a symbol of local tea culture, known for its fragrant aroma and clean, refreshing character. When combined with milk, the natural umami and gentle bitterness of Ise-grown matcha create a mellow, satisfying finish that makes this drink uniquely comforting.

Today, the iced matcha latte has become a beloved beverage around the world. Cafés across the United States, Europe, and Asia feature it as a staple, supported by growing interest in wellness and the recognized benefits of matcha, such as antioxidants and calming properties. Its striking green layers also make it a favorite on social media, helping the drink gain global popularity through its visual appeal.

Now widely embraced, the “MATCHA LATTE” has become a universal expression of Japanese elegance, bringing a touch of serenity and natural beauty to people’s everyday lives.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients for Iced Matcha Latte (5 servings)


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Ingredient Quantity (for 5 servings) Notes
Matcha powder 5 tbsp (approx. 30g) 1 tbsp (approx. 6g) per serving
Hot water (~80°C) 250ml To dissolve matcha (50ml per glass)
Milk 750ml 150ml per serving
Ice cubes Generous amount (~50–60) Fill each glass generously
Sugar (optional) 5 tsp (approx. 20g) Adjust sweetness to taste

 

2：How to Create Clean Layers & Ideal Matcha Temperature

Tips for Beautiful Layering

  • Fill the glass with plenty of ice → Ice helps separate the layers and prevents mixing.
  • Pour milk first → Slowly add cold milk over the ice until the glass is about two-thirds full.
  • Add matcha gently → Pour the matcha along the edge of the glass, letting it slide over the ice to avoid blending.
  • Use density differences → A warm, concentrated matcha solution is heavier than milk and will settle nicely at the bottom.

Ideal Temperature for Dissolving Matcha

  • Around 80°C (176°F) is optimal → Boiling water (~100°C) can make matcha bitter, while cooler water (<70°C) may not dissolve it well.
  • Sift matcha before mixing → Prevents clumps and ensures a smooth texture. Use a bamboo whisk or spoon to stir thoroughly.

How to Float Frothed Milk on Top
  1. Froth cold milk → Use a milk frother or hand mixer to whip cold milk until it forms fine, stable foam. About 30 seconds to 1 minute is ideal.
  2. Pour matcha first → Add ice to the glass, then pour the matcha (dissolved in 80°C water) gently. A slightly concentrated matcha helps maintain the layer.
  3. Spoon the milk foam on top → Using a spoon, carefully place only the foam on top of the matcha layer. Avoid pouring the liquid part to preserve separation.
  4. Optional: stir gently before drinking → Lightly stir with a straw before sipping to enjoy the airy texture and aromatic matcha blend.

This technique adds a café-style elegance and a soft, creamy finish to your iced matcha latte.