Rating Matchas I've made (and their recipes) 😋✨️
I've been experimenting with different matcha recipes since starting Kintsugi, with some being amazing and some tasting horrible so here is my list of matchas I've made so far!! 🌼
1. 🍓Strawberry Matcha [8.5/10]
🍃Ingredients:
50g Strawberry Puree/Jam
3g Matcha
120g Milk
30ml water
Review:
Always a classic, can never go wrong with this!! Do use a more impactful, floral tone matcha that can stand out against the strawberry jam though!!
2. ☕️Earl Grey Lavender Matcha [9/10]
🍃Ingredients:
5g Earl Grey Lavender Syrup
3g Matcha
30ml Water
100ml Milk
Review:
Another classic! Let me know if you guys want a tutorial on making the syrup! I use earl grey tea bags and dried lavender!!
3. 🍠Sweet Potato Matcha [5/10]
🍃Ingredients:
2g Sweet potato powder
3g Matcha
40ml Water
120ml Milk
Review:
Honestly not my favourite... Maybe if I used pure sweet potato paste it would taste better, but in my opinion it just tastes like matcha with a little more earthiness to it. I recommend recreating this with pure sweet potato paste instead of powder, and a nuttier matcha! Do give it a try 🤔
4. 🫖Pipagao Matcha [8/10]
🍃Ingredients:
20ml pipagao
4g matcha
40ml water
100ml milk
Review:
I honestly made this as a meme, but I actually liked it quite a bit! Definitely perfect for pipagao lovers and it makes your matcha slightly minty!! The only downside is that the pipagao is a little hard to dissolve 😔 But I genuinely think this drink is an acquired taste, I genuinely likes it but my friends weren't huge fans of it. However if youre a pipagao addict like me, you should give this a shot!!
5.🍋 Yuzu matcha [4/10]
🍃Ingredients:
2g Yuzu powder
3g Matcha
40ml Water
120ml Milk
Review:
Tried this out after seeing it at a few cafes. Personally not my cup of tea 😭 Yuzu and matcha do not go well together... But same as the pipagao matcha, I would say it's an acquired taste!! Seeing that its at so many cafes, I'm sure some people must really like it too.
6. 🌼Chrysanthemum Matcha [8/10)
🍃Ingredients:
3g Matcha
30ml Chrysantgemum tea
100ml Milk
Review:
Created this recipe first with Chrysanthemum white tea. However there's a certain sharpness that comes with the white tea that I'm not a fan of. So I really recommend trying this out with normal Chrysanthemum tea! Do use a light tasting floral matcha to really complement the taste of the chrysanthemum without overpowering it!
That's the end of the matchas that I've experimented with so far! Comment if you'd like a part 2 or a detailed recipe for any of the matcha you see here!! Thank you for reading this far! ✨️
Exploring matcha in creative combinations has truly expanded my appreciation for this versatile green tea powder. Beyond the recipes mentioned, I found that using high-quality ceremonial grade matcha with a vibrant green color and rich umami flavor dramatically improves the taste of any blend. For instance, pairing matcha with fruity elements like strawberry puree or citrus should be balanced carefully to avoid overpowering the delicate vegetal notes. I also learned that temperature plays a big role—using slightly cooler milk or water (around 70–80°C) can preserve the matcha’s subtle flavors better than boiling liquids. From my experience, infusing matcha with floral and herbal flavors like lavender and chrysanthemum creates a soothing and aromatic tea that feels both refreshing and comforting. The Earl Grey Lavender Matcha stood out for its delicate complexity and smooth finish. I'm experimenting next with homemade syrups infused with lavender buds or fresh herbs to enhance these profiles naturally. On the other hand, more unconventional combos like sweet potato or yuzu require fine-tuning. I found using fresh, pure sweet potato paste rather than powder gives a creamier, sweeter texture that harmonizes better with matcha's earthiness. Yuzu powder can be challenging due to its sharp citrus tang, so diluting it or blending with milder ingredients helps create a more balanced flavor. One quirky experiment was the pipagao matcha—a mint-flavored soda mixed with matcha creates a minty twist that’s surprisingly refreshing but an acquired taste due to solubility issues. For those trying this, whisking the matcha separately before combining improves texture. I'd recommend anyone trying matcha blends to experiment with ingredient ratios patiently and keep notes on what works best for their palate. Also, invest in a good bamboo whisk (chasen) or electric frother to properly blend matcha powder for a frothy and smooth drink. If you’re serious about matcha, I encourage dabbling beyond traditional recipes and discovering your unique matcha blends. It makes the process fun and turns every cup into a little adventure. Stay tuned for part two where I’ll share more recipes, including health-boosting variations and some homemade syrup tutorials to elevate your matcha experience even further!
