Recipes

20 Ways to Make Your Matcha

Color. Flavor. Experience.

Every recipe below starts with the same ritual and the same matcha: Oro Verde Matcha Ceremonial. Measure and sift 2–3 g of matcha with the bamboo scoop (chashaku). The chasen (bamboo whisk) is only for whisking — it never touches the dry powder. Use water at 70–80 °C / 158–176 °F; boiling water makes matcha bitter. In a glass with milk, leave three fingers of space at the top for the final matcha pour. Matcha helps support calm focus and steady energy as part of a balanced day; these recipes make no health cures or promises.

1. The Oro Verde House Recipe

Our healthiest way to drink matcha — simple, pure and made the Oro Verde way.

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 70 ml water at 70–80 °C / 158–176 °F
• 1 teaspoon organic coconut oil

Steps

1. Measure 2–3 g of Oro Verde Matcha Ceremonial with the bamboo scoop (chashaku) and sift it into a bowl.
2. Pour in a splash of the warm water and whisk briskly with the chasen until smooth and foamy. The chasen only whisks; it never touches the dry powder.
3. Add 1 teaspoon of organic coconut oil and the rest of the warm water, then whisk again until the oil is fully blended and the surface is silky.
4. Drink right away, while the foam is alive.

Our own organic coconut oil is coming soon.

2. Classic Usucha

Ingredients

• 2 g Oro Verde Matcha Ceremonial
• 70 ml water at 70–80 °C / 158–176 °F

Steps

1. Measure 2 g with the chashaku and sift it into a bowl (chawan).
2. Pour in 70 ml of water at 70–80 °C / 158–176 °F.
3. Whisk briskly with the chasen in a zigzag “M” motion for 15–20 seconds, until a fine foam forms.
4. Drink right away.

3. Koicha (Thick Matcha)

Ingredients

• 3 g Oro Verde Matcha Ceremonial
• 40 ml water at 70–80 °C / 158–176 °F

Steps

1. Measure 3 g with the chashaku and sift it into a bowl.
2. Pour in 40 ml of water at 70–80 °C / 158–176 °F.
3. Whisk slowly with the chasen in a kneading motion until thick, smooth and glossy, with no lumps.
4. Sip slowly, in small, unhurried sips.

4. Hot Matcha Latte

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 180 ml hot milk of your choice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth and foamy.
2. Pour the hot milk into a mug, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the milk and stir once.
4. Drink warm.

5. Iced Matcha Latte

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• Ice
• 180 ml cold milk of your choice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Fill a tall glass with ice and add the cold milk, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the milk so it cascades in a green ribbon.
4. Stir once and enjoy.

6. Strawberry Matcha Latte

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 60 ml mashed strawberries or strawberry purée
• Ice
• 120 ml cold milk of your choice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Put the strawberry purée in a tall glass, add ice and milk, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the top.
4. Stir before drinking, so the pink and green layers mix.

7. Blueberry Matcha

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 60 ml mashed blueberries or blueberry purée
• Ice
• 120 ml cold milk or cold water

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Put the blueberry purée in a tall glass, add ice and milk or water, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the top and stir once.

8. Coconut Water Matcha (The Rooftop Matcha)

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 120 ml cold coconut water
• 30 ml coconut milk
• Ice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Fill a tall glass with ice, coconut water and coconut milk, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the top.
4. Stir once and enjoy cold.

9. Mango Matcha

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 60 ml mango purée
• Ice
• 120 ml cold milk or cold water

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Put the mango purée in a tall glass, add ice and milk or water, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the top and stir once.

10. Matcha Lemonade

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 150 ml lemonade
• Ice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Fill a tall glass with ice and lemonade, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the lemonade and stir once.

11. Sparkling Matcha (Tonic)

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 150 ml tonic water, chilled
• Ice
• Lemon slice, optional

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Fill a tall glass with ice and tonic water, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the tonic.
4. Add a lemon slice if you like, and stir once.

12. Shaken Iced Matcha

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 90 ml cold water, plus a splash of warm water at 70–80 °C / 158–176 °F for whisking
• Ice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with a splash of warm water using the chasen until smooth.
2. Pour the whisked matcha and the cold water into a jar with ice.
3. Seal and shake hard for 10–15 seconds, until cold and lightly foamy.
4. Pour into a glass and drink right away.

13. Matcha Affogato

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 1 scoop vanilla ice cream

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth and foamy.
2. Put the scoop of ice cream in a small bowl or glass.
3. Pour the hot whisked matcha slowly over the ice cream.
4. Eat at once, with a spoon, while the matcha melts into the cream.

14. Green Matcha Smoothie

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 1 banana
• 1 handful of spinach
• 120 ml milk or water
• Ice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Put the banana, spinach, milk or water, ice and whisked matcha in a blender.
3. Blend until completely smooth.
4. Pour into a tall glass and drink right away.

15. Pumpkin Spice Matcha

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 1 tablespoon pumpkin purée
• 180 ml hot milk of your choice
• 1 pinch pumpkin spice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Warm the milk with the pumpkin purée and pumpkin spice, and pour it into a mug, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the milk and stir once.
4. Drink warm.

16. Matcha with Honey and Lemon

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 70 ml water at 70–80 °C / 158–176 °F
• 1 teaspoon honey
• 1 squeeze of lemon juice

Steps

1. Measure and sift 2–3 g with the chashaku into a bowl or mug.
2. Pour in 70 ml of water at 70–80 °C / 158–176 °F and whisk with the chasen until smooth and foamy.
3. Stir in the honey and lemon juice until dissolved.
4. Drink warm, right away.

17. Iced Matcha with Mint

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 8–10 fresh mint leaves
• 150 ml cold water
• Ice

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Lightly press the mint leaves in a tall glass, add ice and cold water, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the top.
4. Stir once and enjoy cold.

18. Vanilla Matcha Latte

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 180 ml milk of your choice, hot or cold
• 1/4 teaspoon vanilla extract
• Ice, for the iced version

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Stir the vanilla into the milk and pour it into a glass or mug with ice if iced, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the milk and stir once.

19. Golden Matcha (Turmeric)

Ingredients

• 2–3 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F
• 180 ml hot milk of your choice
• 1/4 teaspoon ground turmeric
• 1 pinch black pepper, optional

Steps

1. Measure and sift 2–3 g with the chashaku, then whisk it with 30 ml of warm water using the chasen until smooth.
2. Warm the milk with the turmeric and pepper, and pour it into a mug, leaving three fingers of space at the top.
3. Pour the whisked matcha slowly over the milk and stir once.
4. Drink warm. Turmeric helps support a golden, warming cup; it is not a cure.

20. Ceremonial Matcha over Ice (Iced Usucha)

Ingredients

• 2 g Oro Verde Matcha Ceremonial
• 30 ml water at 70–80 °C / 158–176 °F, plus 40 ml cold water
• Ice

Steps

1. Measure 2 g with the chashaku and sift it into a bowl.
2. Pour in 30 ml of water at 70–80 °C / 158–176 °F and whisk briskly with the chasen in a zigzag “M” motion until foamy.
3. Fill a glass with ice, pour in the cold water, leaving three fingers of space at the top, then pour the whisked matcha over the ice.
4. Drink right away, while it is cold and bright.