Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Sparkling Matcha

From the collection
Serves 1


Matcha is the powdered tea used in the Japanese tea ceremony. The teamaker whips it until frothy with a carved bamboo whisk. However, I tried making matcha with an electric hand mixer, and it worked fine. (This will probably get me banned from Japan.) Use a fairly large bowl and attach only one beater to the mixer. The water temperature here is approximate; if you miss it by 20 degrees either way, no big deal.


~ Generous ¼ teaspoon matcha
½ cup water, about 170 degrees
6 oz. club soda, chilled


  1. Combine the matcha and water in a bowl and whisk with a matcha whisk until frothy. Pour over ice in a pint glass and add the club soda. Stir and serve.


Read more about green tea in Matthew Amster-Burton’s “Green goddess.”

This content is from the Matthew Amster-Burton collection.

There is 1 comment on this item
Add a comment
0% recommend this recipe
1. by anonymous on Sep 12, 2008 at 5:24 PM PDT

I think it would and should get you banned from Japan. Half the fun and respite of green tea is the mindful whisking. Try it and the tea may taste even better.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice