Learn how to prepare Matcha the traditional way. Scroll down for matcha recipes and find out how to make matcha desserts, cookies, DōMatcha®-tini and more.


how to make matcha tea

Traditional Matcha Recipe

Place ½ or 1 tsp DōMatcha® into bowl. Add 60 to 90 ml pre-boiling water (80°C) to DōMatcha®. Using bamboo whisk, briskly whisk in W motion until froth forms on top or make paste using spoon. Add more water to taste (up to 240 ml).

Using a traditional bamboo whisk:
Put ½ to 1 teaspoon of DōMatcha® in a large cup or a drinking bowl and add a small amount of hot water (50 to 75 ml – 2 – 3 oz). Whisk in a quick, light zig-zag motion until a layer of green froth appears on the surface. After whisking add more water if desired. DōMatcha® can be used both for ‘thin’ or ‘thick’ Matcha.

The ideal water temperature for DōMatcha® is 80 C/ 176 F


matcha recipe - matcha cashew milk

NEW!! Cashew Milk - by Aly Shoom

Nut Milk

¼ cup cashews –soaked overnight

1 cup filtered water

½ -1 tsp Matcha

1 date-soaked overnight

Blend on high speed until smooth. If you are blender is not that powerful, and you aren’t getting a smooth consistence, strain through a night milk bag.

Check out for more Matcha Recipes at 

Matcha Latte

Matcha Green Tea Latte Recipe

 For one 12oz to 16oz serving: Blend 1-2 teaspoons of DōMatcha® and a small amount of liquid with a spoon to make a smooth paste. You can use vanilla soy, rice, or almond milk. Add more liquid and sweeten as desired. Try adding chai spices, vanilla or white chocolate syrups for delicious variations!

Matcha Green Tea Frappe Recipe

For one 12oz to 16oz serving: Mix 1-2 teaspoons of DōMatcha® with vanilla soy, rice, or almond milk and some ice cubes in a blender. Add sweetener, fruit or a sprinkle of cinnamon as desired. So easy and so good!

matcha recipe - matcha lemonade

"Jade Lemonade" Matcha Recipe

A new twist on a summer favorite: lemonade with a touch of Matcha! Tangy lemonade goes perfectly with the sweet, mellow flavors of Matcha green tea.

Simply add 1/2 teaspoon of DōMatcha® to 8 ounces of lemonade, and mix. This jade green refresher is perfect for those hot summer afternoons. Just sip, and relax!

matcha recipe - matcha chai

Tea & Spice Matcha Chai Recipe

Add some spice to your routine with this terrific chai recipe, made with vanilla almond milk and DōMatcha® green tea (serves two):

16 ounces vanilla almond milk
1-2 cardamom pods
1/8 teaspoon peppercorns
1/4 cinnamon stick
3 whole cloves
1/8 inch slice of fresh ginger
1/4 teaspoon dried fennel seeds

Bring almond milk and spices to a boil. Boil for 5 minutes, then simmer for 10
minutes. Strain into a blender. Let the mixture cool down for a few minutes, then
add 1 teaspoon of DōMatcha® and blend. You can also make a DōMatcha® Chai
Frappe by blending with ice. Mmm-matcha!

matcha recipe - matcha juice

Master Handa's Juicy Matcha Recipe

Is it tea or juice? Either way, everyone agrees that Master Handa's juicy Matcha recipe is delicious! He shared this recipe with attendees at the Matcha Seminar in San Francisco, and now we want to share it with everyone else:

1/2 to 1 teaspoon of DōMatcha®
6 ounces of water
6 ounces of juice, preferably a thick all-fruit drink

Mix the Matcha and water together thoroughly. Pour juice in a separate glass, and add Matcha mix on top to form a lovely two-layered effect. You can also mix the Matcha directly into the juice for a refreshing drink any time of day!

matcha recipes - domatcha

DōMatcha®-tini Recipe

1 oz Grey Goose Vodka
1 oz Remy’s Cognac
1 oz Crème de Cacao
¾ tsp DōMatcha® Ceremonial Matcha
Ice cubes
1-2 oz of water
Powdered chocolate (optional)

1 Bay leaf 

  1. In a separate glass mix 3/4 DōMatcha® with the water to make a paste.
  2. Add ice to your cocktail shaker.
  3. Add the Vodka, Cognac and Crème de Cacao to cocktail shaker.
  4. Add your green tea mixture to the cocktail shaker.
  5. Quickly swirl the cocktail shaker until the outside becomes icy and cold and the Matcha is blended properly.
  6. Strain drink into your favorite martini glass.
  7. Add a bay leaf and garnish with a lime for colour.
  8. Relax and Enjoy!
matcha recipe- tencha cucumber

OrganicTencha Cucumber Water Recipe

This recipe is a real refresher after a long day of hiking, or anytime the weather gets hot! The cucumber and Tencha meld well together to create a subtly sweet tea. I use a cold-brewing method to infuse the Tencha green tea, which brings out the tea's natural sweetness.


2 DōMatcha® Organic Tencha Green Tea teabags
8 cups water (cold)
20 thin slices of cucumber (1 small cucumber or half of a large cucumber)


Lemon slices
1-3 tablespoons fresh herbs (mint, lemon balm, lemon verbena, rosemary, thyme, spearmint, etc.)
Agave syrup

Place the cucumbers, water, and teabags in a pitcher. If you're adding herbs, "bruise" them by rolling them between your hands for a few seconds, and add them into the pitcher. Place the pitcher in the fridge overnight.

When you're ready to serve, remove the teabags and garnish with lemon slices. Add a couple tablespoons of agave syrup to sweeten to taste!

You can also make this recipe using Matcha instead of Tencha. Whisk up a teaspoon or more of DōMatcha® with a tablespoon of hot water. Stir into the cucumber water, and serve.

Check out for more Easy Hiking Recipes at

matcha recipes

NEW!! A St.Patrick’s Day Favourite

Happy St. Patrick's Day!! Here is a healthy way to green-up your beer!

What You'll Need:
Beer, 12 oz (We've used Sapporo to keep it Japanese)
DōMatcha, 1/2 tsp (use more for a larger glass)
Water (just enough to blend the Matcha)

1. Measure out DōMatcha into your glass.
2. Add in just enough water to dissolve the DōMatcha. Stir DōMatcha until fully dissolved (if you have a whisk, this will make it even frothier).
3. Gently, pour beer of choice until glass is full. (We recommend chilled beer).
4. Enjoy!


matcha recipe - chia pudding

NEW!! Chia Pudding - by Aly Shoom

1 cup unsweetened almond milk
1/4 cup chia seeds
5 pitted Medjool dates, to taste
1.5 -2 tsp Matcha powder
1/2 teaspoon pure vanilla extract, to taste
pinch fine grain sea salt or pink Himalayan sea salt


1. Add all ingredients to the blender
2. Blend on the highest speed until super smooth, chill in the fridge where it will thicken up even more for at least 3 hours.

Check out for more Matcha Recipes at 

matcha recipe - matcha waffles

NEW!! Banana Matcha Waffles - by Whole Food Bellies

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins


  • 2 cups white whole wheat flour
  • 1 tbsp organic matcha powder (I use DōMatcha)
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp 100% pure maple syrup, plus more for serving
  • 2 large eggs, beaten lightly
  • 1¾ cup milk of choice (I used coconut)
  • 2 tbsp unsalted butter, melted. Plus extra for the waffle iron
  • 2 very ripe bananas, mashed


  1. Pre-heat the waffle iron
  2. In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda and salt
  3. Make a hole in the middle of the mixture and add in the maple syrup, beaten eggs, milk and melted butter. Mix gently to combine (do not overmix or the mixture will be gummy)
  4. Gently fold in the mashed bananas
  5. Coat the inside of the waffle-iron with melted butter (skip this step if you have one of those fancy non-stick versions), scoop enough batter into machine to make the waffles (this is going to vary from machine to machine), and cook until ready
  6. Serve up with some maple syrup, butter and chopped bananas (optional).
Check out for more Matcha Recipes at 
    matcha recipe - matcha cookies

    NEW!! Green Tea Swirl Cookies

    1 cup of butter (softened)

    1 cup of sugar

    1 tsp of vanilla

    2 eggs

    3 cups flour

    ½ tsp baking powder

    ½ tsp kosher salt

    1½ tsp Matcha powder


    1. Cream together the butter and sugar in large mixing bowl.
    2. Add vanilla and eggs
    3. Add flour, baking powder and salt, and mix well
    4. Take out about half the dough, ball it up. Wrap in plastic and put aside
    5. Add the Matcha powder to dough remaining in bowl, and mix until color is thoroughly blended
    6. Ball this dough up, and wrap, as well. Refrigerate the dough for about 15-20 minutes, just enough to stiffen it a little
    7. Divide each ball in half then roll out into long rectangle. Tuck edges in as they crack, helping the dough to obtain a relatively uniform shape
    8. Lay one white over one green and vice versa
    9. Trim off edges, and gently roll like a cigar (plastic wrap can be helpful in doing this). You will end out with two long dough logs.
    10. Place the dough logs in refrigerator for at least an hour
    11. Preheat oven over to 325 degrees
    12. Take out the dough, and slice off ¼ inch cookie. Place the cookies on parchment lined baking sheet
    13. Bake for 12-14 minutes. Pay close attention after about 10 minutes, we don’t want these cookies to brown at all on tops
    14. Place cookies on racks to cool.
    matcha recipe - matcha sundea

    Morning Weight-Loss Sundae

    Even Dr. Oz is joining the Matcha revolution. Check out his Matcha morning weight loss sundae recipe at\

    matcha recipe - chocolate power bar

    NEW!! Chocolate Power Bar - by Aly Shoom


    1/4 cup chia seeds

    1 cup sunflower seeds

    1 1/2 cups pitted medjool dates (15 to 25, depending on size)

    1/3 cup unsweetened cocoa powder

    1/2 tsp pure vanilla extract

    1/4 tsp pure almond extract

    2 tsp culinary Matcha


    1. In a food processor pulse the sunflower seeds, and then transfer to a bowl
    2. Food process dates until it forms a paste, then add back the sunflower seeds and remaining ingredients. Process until mixed.
    3. Line an 8×8″ glass baking dish with plastic wrap, place the mixture into the dish, until even -press down firmly.
    4. Cover and refrigerate till cold then cut into bars and store tightly wrapped.
    Check out for more Matcha Recipes at 
    matcha recipe - matcha truffles

    NEW!! DōMatcha Dusted Dark Chocolate Truffles with Manuka Honey

    (makes ~24 truffles) 

    High-quality Matcha has notes of dark chocolate, so what better to pair it with than chocolate? This decadent confection makes a very special gift for a tea or chocolate lover.

    3/4 cup heavy cream
    1 egg yolk, room temperature, beaten
    10 ounces 70% cacao bittersweet chocolate, finely chopped 1/4 cup Manuka honey
    6 ounces 62% cacao semisweet chocolate, finely chopped
    4 ounces natural cocoa powder
    3 teaspoons DōMatcha

    In a large heavy saucepan, bring the heavy cream to a boil. Remove saucepan from the heat and quickly whisk in the egg yolk. Add in the chopped bittersweet chocolate and stir until the mixture becomes smooth and creamy. Stir in the Manuka honey. Transfer mixture to a glass bowl and cover tightly with plastic wrap. Chill in refrigerator for at least five hours.

    Line a large baking sheet with parchment paper. Use a small ice cream scooper to form 24 truffle balls and evenly place on the baking sheet. Chill in refrigerator for 30 minutes.

    Melt semisweet chocolate in a double boiler. Using a chocolate-dipping fork, or dinner fork, immerse the ganache balls into the melted chocolate one at a time and completely coat with chocolate. Return to the parchment lined baking sheet and cool until chocolate is almost hard.

    Spread cocoa powder in a thin layer on a flat plate. Roll the chocolate covered ganache balls in the powder until completely coated.

    Sprinkle 1/8 teaspoon of DōMatcha over the top of each truffle. Store extra truffles in an airtight container ‒ if they last that long! 

    matcha recipes

    NEW!! Matcha Cheesecakes

    Makes 2 dozen (24 pieces)

    3 tsp all purpose flour
    3/4 cup white sugar
    2.5 tbsp whipping cream
    3/4 tsp vanilla
    2 eggs
    1 3/4 cups cream cheese
    2 tbsp DōMatcha® powder


    Spray mini muffin pan with non-stick spray. Set aside.
    Mix cream cheese, sugar, and flour thoroughly.
    Add eggs, whipping cream and vanilla until well mixed and without lumps.
    Add Matcha powder and mix well.

    Pour into muffin pan:
    -If using mini muffin pan, fill to top
    -If using regular muffin pan, fill halfway

    Bake at 325* for 30 minutes.
    Cheesecakes will rise above pan but will fall once taken out of the oven.

    Enjoy! :)

    * German researchers found that casein found in dairy milk binds to the delicate catechins in green tea, inhibiting the absorption. This means that you may want to skip the dairy milk in your Matcha recipes and instead use other types of ‘milk’, such as soy, almond or rice milk, which are casein free, or any juice, lemonade, coconut water, etc. All of these are delicious with Matcha!

    matcha muffin recipe

    Held’s Honking Healthy Great Tastin’ Protein Muffins

    DōMatcha® enthusiast Jeff Held cooked up a batch of yummy Matcha muffins and couldn’t wait to share his discovery. These are no ordinary muffins, honkin’ healthy, no less!


    1 ½ cups of flour, any kind, almond flour works for gluten free
    ½ cup raw coconut
    ½ cup sweetened coconut
    1 cup nuts — choose your own, chopped up (walnuts, pecans, etc.)
    2 tsp. unsalted baking powder
    8 tbsp. organic sugar or any sweetener of your choice
    1 tbsp. cinnamon
    2 tbsp. DōMatcha® tea powder
    1 ½ cups mashed banana, pumpkin, squash — any combo or just one
    3 eggs
    ½ cup blueberries
    ¾ cup pineapple
    4 tbsp. olive oil
    2 tsp. vanilla

    1. Mix dry ingredients, mix wet ingredients, combine both and fill muffin cups
    2. Bake at 400 degrees F. for 25 minutes.

    matcha recipe - matcha ice

    Toasted Sesame & Matcha Crispy Rice Treats

    Messy Apron by Shannon

    2 tablespoons salted butter
    1 tablespoon DōMatcha®
    45 large marshmallows
    5 cups crispy rice cereal
    ½ cup toasted sesame seeds

    Melt butter in a large pan over med-low heat once melted stir in Matcha powder. Add in marshmallows and cook and stir until melted. Add in rice cereal and toasted sesame seeds and gently stir cereal until evenly coated with melted marshmallow. Transfer mixture to a 13x9-inch pan that has been lightly sprayed with cooking spray. Gently press mixture into an even layer. Allow to cool to room temp and cut into bars.

    matcha recipe - pistachio matcha

    Pistachio Matcha Roll

    4 ounces of flour
    4 ounces of organic sugar or sweetener of your choice
    5 eggs
    1 teaspoon baking powder
    1 teaspoon DōMatcha®

    1 ounce sugar
    2 egg yolks
    1 cup almond milk
    3-4 tablespoons of mixed ground pistachios
    A little flour for thickener

    Stir egg yolks and sugar together, then add the flour, DōMatcha® and baking powder. Stir egg whites in separately. Bake for about 15 minutes at 350 degrees F. For the frosting, boil the almond milk. Separately, mix 3 tablespoons of pistachio, plus yolks, sugar, and flour until it gets foamy. Slowly add mixture to the almond milk and boil until it thickens. Put frosting on the cooled cake, roll it into a log and sprinkle the rest of pistachios and some powdered sugar on top!


    matcha recipe - hummatcha


    2 cups cooked Chickpeas ½ cup Tahini ½ cup water ½ cup WFN Olive Oil ⅓ cup fresh lemon juice 3 garlic cloves 11/2 teaspoon WFN Pink Himalayan Salt 2 teaspoons DōMatcha®

    Put all ingredients into a food processor and blend until smooth and creamy. Serve with fresh cut vegetables or your favorite crackers.

    matcha recipe - matcha crepe

    NEW!! Matcha Mushroom Crepes - by Rachel Drew-Thun


    2 eggs, room temperature

    ½ cup Coconut Milk

    1 teaspoon Matcha

    1 tsp. expeller pressed coconut oil, melted

    3 tsps. Gluten Free Flour Blend

    1/8 tsp. Pink Himalayan Salt

    ¼ tsp. baking powder

    Mix dry ingredients in a bowl, and mix wet ingredients in a separate bowl. Then mix dry ingredients into wet ingredients. Whisk until smooth and silky. Spray 9” inch sauté pan with an olive oil blend in a Misto Sprayer. Use a 1½ oz ladle, pour batter into pan and tilt and turn pan, until the bottom is evenly covered. Once golden brown on one side, flip and brown the other side. Stack and fill with your favorite fillings.

    Mushroom Filling

    1 pint mushrooms of your choice, sliced

    3 garlic cloves, minced

    2 inch slice leek, minced

    1 tablespoon butter

    2 teaspoons WFN Expeller oil

    ½ teaspoon WFN Pink Himalayan Salt

    ¼ teaspoon WFN Black Pepper

    1 cup white wine

    ½ cup whole cream

    Parsley chopped, for garnish

    In a 10” sauté pan, add expeller oil and butter on medium heat. Add leeks, and garlic and sauté for 2 minutes, add mushrooms and sauté for 5 minutes, or until mushrooms start to get tender. Add wine and deglaze the pan by scraping the bottom of the pan and let simmer until the alcohol smell dissipates, another 5 minutes. Then add cream, salt and pepper and let simmer until it thickens into a creamy sauce stirring occasionally.  Spoon 1/3 cup of mushroom mixture down center of crepe and wrap the crepe around filling, sprinkle parsley on top and serve. Follow Crepe Recipe

    Mushroom, Spinach, Ham Crepes:

    Add, 4 oz  fresh spinach to mushroom sauce, and a slice of chopped sautéed ham across center of crepe, add a 1/3 cup of mushroom spinach mixture on top of ham and fold up the sides of crepe around filling. The variations are endless.

    matcha recipes

    Green Tea Sushi Roll

    Messy Apron by Shannon

    2 cups short grain white rice or sushi rice
    2 ¼ cups water
    ½ cup sushi seasoning liquid
    2 teaspoons DōMatcha®
    Sushi mat
    Nori seaweed wraps (optional)

    Combine rice and water in a rice cooker, or if you do not have a rice cooker, follow the stove-top instructions on the rice package.

    While the rice is cooking, whisk together sushi seasoning liquid and DōMatcha®; add more Matcha for flavor if desired. Pour the mixture over the warm rice and gently toss until rice is an even pale green color.

    If you have a sushi mat, spread the rice on the mat and top it with whatever you choose: crab, shrimp, avocado, carrot, cucumber, spam, tofu, and more! Roll the rice into a log shape, then dip it in black and white sesame seeds.

    If you do not have a sushi mat, you can also put the rice and toppings directly onto nori seaweed wrap, and roll it so that the nori is on the outside of the log. Serve with pickled ginger and wasabi if desired.

    matcha popcorn recipe

    Sea Salt & Matcha Kissed Popcorn

    Messy Apron by Shannon

    1 teaspoon of salt
    1 -2 teaspoons DōMatcha®
    3 tablespoons vegetable oil
    1 cup popcorn kernels
    Large paper bag

    Combine 1 teaspoon of salt and 1 heaping teaspoon of Matcha and add to a salt shaker. Place a large heavy pot with a lid over medium-high heat. Add in about 3 to 4 tablespoons of corn or vegetable oil. Add in about 10 popping corn kernels and cover with a lid. When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.

    Gently shake the pot back and forth until you hear the kernels start to pop. Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape. Popcorn is ready when you no longer hear the kernels popping.
    Transfer popcorn to a large brown paper bag. Shake about 1/4 teaspoon of the Matcha and salt over the popcorn, close the bag and gently shake to coat. Repeat process until the desired taste of Matcha and salt is achieved. Store popcorn in a 1-gallon sized zipper style plastic bag. This recipe will make about two 1-gallon bags of popcorn.

    matcha dressing recipe

    Lime Matcha Dressing

    2 Limes, juiced
    1 garlic clove minced
    ½ cup of cilantro leaves
    2 teaspoon Dijon mustard
    1/3 cup of Olive oil
    2 teaspoons DōMatcha® 
    1 teaspoon Pink Himalayan salt
    ¼ teaspoon black pepper

    Place all ingredients in a food processor and pour into a salad dressing bottle, and use on your favorite salad greens.

    matcha recipe - wild rice rolls

    Wild Veggie Rolls, with HorseMatcha Sauce:


    2 cups of WFN Canadian wild rice, cooked
    1/3 cup of tahini
    1 tablespoon of minced, cooked shallots
    1 tablespoon fresh lemon juice
    Zest of one lemon
    1 teaspoon of WFN Pink Himalayan Salt
    2 sheets of WFN Nori Sheets
    1 carrot, 1 pepper, 1 cucumber, one avocado seeded and sliced into thin strips

    Toss rice and other ingredients except vegetables, in a bowl until well coated, creating, a sticky rice. Put half of the mixture on one Nori sheet and leaving an inch of Nori without rice mixture. Lay half of the vegetables in the center of rice mixture and roll tight, wet the inch of blank Nori, to seal your veggie roll. Repeat with remaining ingredients then cut them into 1” disks, serve with sauce.


    ½ cup WFN Coconut Milk Powder
    3 tablespoons Horseradish Powder
    2 teaspoons DōMatcha®
    1/3 cup of water, enough to make a creamy sauce

    Mix ingredients together to make a creamy sauce. Serve with veggie rolls.