Matcha done properly, using a spring harvest matcha from a single producer in Shizuoka, Japan.
Iced Matcha& Strawberry
Let's go to the recipe
make your matcha base
This is a massive source of pride for us at Tea HQ. We have been fending off the gentrification of coffee (and herbalisation of tea) forever, so every time one of you sets up a subscription for English Breakfast, there's a jolt of pride here. Add 2g of matcha to your bowl & make as you would do, keeping an eye on that crucial water temperature. Consider making a batch by doubling or tripling the quantities; this means you can store some matcha in a container to use later in the day if you think you’ll want another later (just give it a shake beforehand).
get it on ice
Get your glass, ice & milk together, and pour halfway to get the party started. You can pre-mix everything yourself instead if you prefer to get the labour out of the way in advance, of course, but if you’re after a swirly showstopper, you’re going to want to pour the matcha on top right at the end.
jazz it up
There are myriad additions you can add to give your matcha a twist - here are some of our favourites. Vanilla essence is a natural first thought, as it goes so well with the creaminess. Coconut milk is also a great easy way to add a bit to the mix with minimal effort - and grate some lime zest onto the top for some extra tang and extra, sharp green notes. Lastly, you’ve got a classic breakfast option which harks back from our shop days - banana, matcha, porridge oats, honey and a small amount of ice blended together to make a powerhouse smoothie.
job well done
Now you’ve mastered the art of iced matcha, and maybe even dabbled in a matcha shake. Excellent work. Watch this space for more recipes to come. In the meantime, cheers!
In the detail.
Our matcha is fresh, vibrant and naturally slightly sweet, with a smooth finish and very little bitterness. Drink it straight, whisk it into a latte or pour it over ice. It’s great every which way you want it. Tastes: Sweet, bright, grassy
We hear you ask, is it ‘ceremonial’ grade? The short answer is yes, by current interpretations of the label - but there is no universally accepted definition of the term. We have selected a superb, top notch, shade-grown, spring-harvested matcha with the right balance of smooth and rich to make it delectable by itself, or in any latte or iced drink, which is very firmly ticking every single box you’d want it to tick.
What makes our matcha so good?
- Spring harvest
- Shade grown
- Single farm
Get The MostOut Of Your Matcha
1. Try It straight
Since our first ever 'tea on tour' trade show back in 2012, we have served English Breakfast without milk. That's because, despite the bad food press, rumours of the death of black tea are greatly exaggerated. To this day more than half of all of our cups of tea sold are English Breakfast alone, and all black tea accounts for nearly ninety percent of all tea sold.
Despite this, there are an awful lot of tea drinkers who think that all tea tastes the same, so our bright idea of getting them to try tea by itself, without the addition of sugar and milk first.
What you'll find | Interestingly, most Drinkers say that whilst English Breakfast (a 3 minute brew, by the way) is strong and familiar, but has a smoothness that doesn't need milk in the same way that a standard paper tea bag might do - this is to do with the rolled whole leaves - a smoothier, tastier brew, not just dry 'strength'.
2. Milk and ice
This is where your brewing time is crucial. If you like only a splash of milk, or you want to relish those malty Assam notes, brew it for the full five minutes. Four minutes is a great sweet spot for most, giving you everything you'd want - colour, strength and great tasting malty goodness.
What you'll find | If you were to try our Ceylon or Assam seperately, you'd find interesting things about the taste and also the colour of the brewed tea. Ceylon brews a much lighter colour and so, despite the fact that it has a really good, sharp taste, lots of people aren't overly fond of it with milk because it's much paler than expected. Turns out the colour of things makes a difference (maybe betraying our age here,but some of us at Tea HQ are still suspicious of blue smoothies). Assam gives you that rich, almost-rusty base that takes milk so well.
3. Water and ice
Match it with your favourite foods
English Breakfast is surely a winner because of its sheer versatility. Our favourite savoury pairings are: Toasted, buttery sourdough. Any combination of English Breakfast tea & toast invokes a lifetime of brewtime for us. A Ploughman's board is a winner that because that tangy cheddar and English Breakfast combination is 👌.
Sweet pairings are also easy to choose from, but let's keep it festive. Milk Chocolate of any variety is a perfect match for those malty notes. Then you have Mince Pies, already jammed with citrus, spice and booze, needing something strong enough to stand up to them. This is the blend for the job!
4. Latte
Make some other jazzy drinks?
In a past life, Co-Founders Phil & Aideen shook iced tea by the gallonful in a café in Liverpool. One of their favourite creations, the "Savannah Honey", was the inspiration for the Lemon & Lime Iced Tea Blend.
That dreamy tea & honey base coupling is also fantastic if you've got a bit of time and fancy making a black tea latte. Just brew up a triple- or quadruple-strength pot of tea, add honey to taste, then mix with steamed milk. Try a split of 25% tea to 75% milk.
