Ingredients

   
2g ceremonial or culinary matcha
30g hot water (175–185°F)
150g cold or room temperature water
  Ice (optional)

Steps

  1. Sift matcha into a bowl or cup to remove clumps.

  2. Add 30g hot water. Whisk vigorously with a chasen or small whisk until frothy and fully dissolved.

  3. Fill a glass with ice if serving cold, or use a mug for hot.

  4. Pour the water into the glass, then pour the matcha concentrate over it.

Analysis

Brew ratio: 1:90 (suspension)

Component Amount Ratio
Matcha 2g 1
Hot water (whisk) 30g 15
Cold water (dilute) 150g 75
Total ~180g 90

Not an extraction — matcha is whisked into suspension, so all 2g ends up in the glass. The tiny hot pour makes a concentrated shot that cold water then lengthens, americano-style; the ~1:90 is dilution, not brew strength. Whisk with just 30g first — flood it with water too early and it won’t emulsify smoothly.

Notes

  • The idea is the same as a coffee americano — a concentrated shot diluted with water.
  • Use water at 175–185°F for the matcha, not boiling. Boiling water makes matcha bitter.
  • 2g matcha to 180g total water is a light, easy-drinking ratio. For a stronger matcha flavor, use 3g or reduce total water to 150g.
  • Traditional usucha (thin tea) uses 2g matcha to just 60–80g water — much more concentrated. This americano is deliberately diluted from that.
  • For a sparkling version, use cold sparkling water instead of still.