Matcha Kombucha Recipe

Recipe at a Glance

One serving, 10 minutes total (including cooling time).

What You Need

- 1 tsp (2g) ceremonial or premium grade matcha - 2 oz (60ml) hot water at 175F (80C) - 8 oz (240ml) plain, ginger, or lemon kombucha (store-bought or homemade) - Ice - Optional: squeeze of fresh lemon or lime, 1 tsp honey

Best kombucha flavors for matcha: plain (lets matcha shine), ginger (earthy + spicy pairing), lemon (bright, citrusy), or green tea kombucha (doubles the tea flavor).

How to Make It

1. Sift 1 tsp (2g) matcha into a small bowl. 2. Add 2 oz of 175F water and whisk vigorously in a W motion for 20 to 30 seconds until frothy. 3. Let the matcha cool completely to room temperature (about 5 minutes). Warm matcha will flatten the kombucha's carbonation. 4. Fill a glass with ice. 5. Pour the cooled matcha over the ice. 6. Slowly pour the kombucha over the matcha. Pour gently to preserve carbonation. 7. Add a squeeze of lemon or lime if desired. Stir gently once. 8. Serve immediately.

Tips for the Best Result

Cool the matcha before adding kombucha. Warm liquid releases carbonation. Let the matcha shot cool to room temperature before combining.

Pour kombucha gently. Pouring too fast releases carbonation. Tilt the glass and pour slowly down the side.

Drink immediately. Matcha kombucha loses its carbonation quickly. Prepare and drink right away.

For a sweeter drink: add 1 tsp honey to the matcha while it is still warm and stir to dissolve before cooling.

Homemade Matcha Kombucha (Second Fermentation)

If you brew your own kombucha, you can add matcha during the second fermentation for a naturally carbonated matcha kombucha.

1. After first fermentation, add 1/2 tsp matcha per 16 oz of kombucha to your bottles. 2. Seal tightly and ferment at room temperature for 2 to 3 days. 3. Refrigerate and consume within 2 weeks.

Note: Matcha adds a small amount of sugar that feeds the yeast, increasing carbonation. Burp bottles daily to prevent over-pressurization.