Making iced matcha: 3 methods for summer

Reading time: ±6 minutes | Last updated: May 2026

Iced matcha is the quintessential summer drink: refreshing, healthy, and ready in 2 to 5 minutes. But the preparation method makes a big difference in taste and texture. There are three methods for making iced matcha, and each method has its own character. In this article, we compare all three so you can choose the method that suits you best.

We use ceremonial Unmatched Matcha from Kagoshima. Its mellow umami comes into its own even better when prepared cold: less catechin extraction means less bitterness and more sweetness.

The 3 methods compared

Quick answer: Method 1 (shot over ice) provides the best taste. Method 2 (cold shaken) is the fastest. Method 3 (cold brew) is the smoothest. All three are lump-free if you use the technique correctly.

Method 1: Matcha shot over ice (best taste)

Quick answer: Make a concentrated matcha shot with hot water, whisk it until frothy, and pour it over a glass full of ice. The best method for the fullest flavor and a beautiful layer of foam.

This is the method baristas use, and it yields the richest flavor. The hot water optimally extracts the amino acids and flavor compounds, while the ice cools the drink down instantly.

1. Sift 2 grams of Unmatched Matcha into a wide bowl or shot glass.

2. Add 30 to 40 ml of hot water (70 to 80 °C).

3. Whisk with a chasen or electric whisk into a smooth, frothy shot.

4. Fill a glass with ice cubes.

5. Slowly pour the matcha shot over the ice.

6. Optionally add 100 to 150 ml of cold milk or water.

Pro tip: Use plenty of ice. The more ice, the faster the shot cools down and the less the ice melts (meaning the matcha is less diluted). A glass two-thirds full of ice is ideal.

The full iced matcha latte recipe? Read how to make the perfect iced matcha latte.

Method 2: Cold shaken (fastest)

Quick answer: Put matcha, cold water, and ice cubes into a bottle with a lid and shake vigorously for 20 to 30 seconds. The fastest result, completely lump-free thanks to the ice cubes acting as a whisk.

1. Sift 2 grams of matcha into a bottle or shaker bottle with a lid.

2. Add 200 to 250 ml of cold water.

3. Add 3 to 4 ice cubes.

4. Close the bottle tightly and shake vigorously for 20 to 30 seconds.

5. Pour into a glass or drink directly from the bottle.

Pro tip: The ice cubes are key: they break the matcha lumps while you shake and cool the drink at the same time. Without ice cubes in the bottle, small lumps often remain.

This is the method for morning rushes: no hot water needed, no chasen, no extra equipment. In 2 minutes, you have an iced matcha that tastes smooth and refreshing. The flavor is fresher and lighter than with method 1, but less full and umami-rich.

Method 3: Cold brew matcha (smoothest)

Quick answer: Mix matcha with cold water in a bottle, stir well, and leave in the fridge for 4 to 8 hours. The result: the smoothest, most mildly sweet matcha you can make. Ideal for preparing in the evening for the morning.

1. Sift 2 grams of matcha into a bottle or carafe.

2. Add 250 to 300 ml of cold water.

3. Stir thoroughly with a spoon or fork until the powder is as dissolved as possible.

4. Close the bottle and put it in the fridge for 4 to 8 hours (or overnight).

5. Stir or shake once more before drinking, as the powder may settle slightly.

Pro tip: Cold brew matcha tastes smoother because cold extraction releases fewer catechins (bitterness) than hot extraction. The result is a matcha that tastes milder and naturally sweeter, ideal for those who usually find matcha a bit too strong.

The downside: the dissolving time is longer (4 to 8 hours) and there may be some sediment. Cold brew matcha also has less foam than the shot method. But the ultra-smooth flavor makes it the favorite summer method for many people.

Is iced matcha as healthy as hot?

Quick answer: Yes, largely. Iced matcha contains the same amount of L-theanine and caffeine. EGCG extraction is slightly lower with cold preparation (approximately 10 to 20% less). The difference is small enough that it is no reason to forgo iced matcha.

The reason: caffeine and L-theanine dissolve well in both hot and cold water. EGCG dissolves slightly less well at lower temperatures, but because you consume the whole leaf with matcha (not just an infusion), you still get the vast majority. The difference is negligible for daily use.

More about water temperature and extraction? Read matcha water temperature: why it makes a difference.

How do you prevent lumps in iced matcha?

Quick answer: Three rules: always sift, always use a small amount of liquid first to create a paste and then add the rest. With method 2 (shaking), the ice cubes break the lumps.

Lumps are the biggest problem with iced matcha, as the powder dissolves more slowly in cold water. The solution:

Rule 1: Always sift. Sift the matcha through a fine-mesh sieve before adding liquid. This takes 10 seconds and is the difference between smooth and lumpy.

Rule 2: Start with a paste. Add a very small amount of water first (1 to 2 tablespoons) and stir into a smooth paste. Only then add the rest of the water. This works for all three methods.

Rule 3: Use ceremonial matcha. Ceremonial matcha is ground finer (5 to 10 microns) than culinary grade and therefore dissolves more easily, even in cold water.

Drinking iced matcha throughout the Netherlands

As soon as the temperature rises above 20 degrees, the Netherlands collectively switches to cold drinks. Whether you are sitting on a terrace in Amsterdam, working from a cafe in Utrecht, working from home in Almere, walking through the city in Haarlem, or sitting in the garden in Laren: iced matcha is the drink you can enjoy all summer long.

Prepare a cold brew in the evening for the next morning. Take a shaken matcha in a thermos to the office in Hoofddorp or Zaandam. Make an iced matcha latte for a summer lunch in Rotterdam or The Hague. Or order an extra pack for your holiday address in Soest, Purmerend, or Venlo. Free shipping from €50.

Frequently asked questions

Can you make matcha with cold water?

Yes. Matcha dissolves in both hot and cold water. With cold water, it takes longer and the flavor is softer and milder. The best method: shake matcha with cold water and ice cubes in a sealed bottle, or make a cold brew (4-8 hours in the fridge).

What is the difference between iced matcha and cold brew matcha?

Iced matcha is made with a hot matcha shot poured over ice (fuller flavor, foam). Cold brew matcha is made by dissolving matcha in cold water and leaving it in the fridge for hours (softer flavor, no foam).

How do you make iced matcha without lumps?

Three steps: always sift the matcha first, make a smooth paste with a little bit of liquid, and only then add the rest. In the shaking method, ice cubes in the bottle break the lumps.

Is iced matcha as healthy as hot?

Largely yes. Caffeine and L-theanine are the same. EGCG extraction is approximately 10 to 20% lower with cold preparation, but the difference is small enough to be negligible for daily use.

How long can you keep iced matcha?

Cold brew matcha keeps for 24 hours in the fridge. After 24 hours, the matcha oxidizes noticeably: the color fades and the taste becomes flatter. Make a fresh batch every day for the best results.

Summer in a glass

Iced matcha is the drink that will last you all summer. Three methods, three flavors, all three refreshing and healthy. Make an iced matcha latte on Sunday morning, shake a quick matcha for work on Monday, and put a cold brew in the fridge on Tuesday night for Wednesday morning. Variety without effort.

Order ceremonial Unmatched Matcha from Kagoshima. The mellow umami is ideal for cold preparation. Free shipping in the Netherlands from €50.