Iced Matcha Green Tea:  Wumi Style

Iced Matcha Green Tea: Wumi Style


  • Serving size: 1 level tsp or 2 bamboo scoops = about 2 grams (adjust to suit your need)
  • Enjoy 1 serving each morning and 1 serving after lunch. 
  • *Note - If you have a sweet tooth, you might not like the grassy note in pure matcha with just water, add honey or your favorite sweetener to taste. 
    • Uji Premium and Uji Reserve require less sweetener to be sweetened.

Health Benefits and Amount per Serving of 2 Grams:

  • Catechins: ~240mg (includes 120mg EGCG), a powerful antioxidant.
  • L-Theanine: ~30mg, a precious amino acid almost unique to matcha. It increases mental calmness and focus across a few hours. Higher in Uji Premium and Uji Reserve.
  • Caffeine: ~60mg ( = ~2/3 of an 8 oz cup of coffee). Improves alertness and energy level.
  • The unique combination of caffeine and theanine may have the effect of making you feel alert and calm at the same time without jitter and sustaining the mental focus without a crash. Studies show its effects on improving mental clarity and cognitive performance. 

Tools Needed:

  • Matcha Bowl (Chawan), your favorite cup or pourer
  • Matcha Spoon (Chashaku) or Tea Spoon
  • Electric Whisk
  • Sifter
  • Tea Kettle - Make a remarkable Iced matcha using Hot Water between 165-175F.  You can boil water and let it sit for 3-5 minutes prior to pouring. 

How to make delicious Iced tea using Hot matcha to bring out that deep flavor:

Step 1: Sift 2 Grams of Matcha in your favorite cup or pourer (Recommended).  Push matcha gently through the sifter into the cup. 

Step 2:  Add about 20 ml of water or 1 oz just enough to saturate the matcha and stir gently with electric whisk.  The matcha should be thick.  This helps bring out the umami of the matcha.

Step 3:  Add 4 oz of water and begin to whisk the matcha.  Tilt the cup slightly and make sure to get the corners of the cup.  Add sweetener now and adjust to taste.

Step 4:  Pour over Ice and add more water to fill the cup.

Step 5: Sip and Enjoy.

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