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The five ways of Konomi Matcha


Add 1 scoop (3g) of Konomi Matcha and 2 tablespoons (40mls) of 75°C water to a cup.

Whisk into a thin paste.

Heat 250mls milk of choice to approximately 60-70°C then slowly pour onto Matcha paste, stir and sweeten if desired.



Place 250mls of milk, 1-2 scoops Konomi Matcha, yoghurt and fruit of choice into a blender.

Blend until well combined.

Pour into glass and sprinkle with a little extra Matcha.



Stretch your ceremonial wrist and take up your tools - Chasen, Chashaku & Chawan (whisk, scoop & bowl).

Place one scoop of Matcha into a bowl, using whisk to gently break up any clumps.

Add 100mls of water to 75°C (careful with temperature - very hot water = bitter tea + burnt lips).

Whisk vigorously (using wrist action) in a 'W' motion until frothy. Pop any large bubbles with the whisk.

Sip it straight from the bowl.


Juice it

Place 1 scoop of Konomi Matcha (Vanilla, Maple or Honey Spice) into a glass.

Add 2 tablespoons (40mls) of 75°C water and whisk into a paste.

Pour in 200-250mls juice of choice (we like cloudy apple), stir and add ice.

Or go shakey on your Juice It and use the 'Shake It' method.



Milky Iced (Shake it)

Add 250mls milk, 1-2 scoops of Konomi Matcha and 1/2 cup of ice cubes into a cocktail shaker (you could also use a jug, flask or a jar with a tight lid).

Shake it, shake it, shake it, shake it up!

Pour into a glass to serve, sprinkle some Matcha on the top to finish.


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