Bright, sparkling and clean.
Cold matcha meets fresh citrus and tonic for a drink that keeps the tea vivid while adding just enough acidity and bubbles for a warm afternoon.
Bright Matcha Citrus Tonic
Start with cold glass and bubbles.
Fill a tall glass generously with ice. Add 120 ml chilled tonic or sparkling water, then 10–15 ml fresh lemon or yuzu juice. Add a little honey or syrup only if you want a softer edge.
Keep the matcha smooth.
Sift 2 g of matcha into a bowl. Add 50 ml warm water at about 75°C and whisk briskly in a W motion until the tea is smooth with a light foam across the surface.
Build the layers slowly.
Pour the whisked matcha over the cold tonic. Pouring gently — or over the back of a spoon — keeps a clean green layer for a moment before the flavours meet.
Stir once. Drink bright.
Finish with a thin citrus slice and mint. Stir once before drinking so the citrus and matcha come together without knocking out all of the bubbles.
Protect the colour.
Avoid boiling water when whisking the matcha. Cooler water helps protect the vivid green colour and keeps the flavour smooth rather than harsh.
Want it sharper? Skip the sweetener and add a little more citrus. Want it softer? Use honey and replace half the tonic with cold filtered water.