Yuzu gives this Matcha Soda its bright, refreshing edge, cutting through the richness of the tea and keeping the drink light. We made this version with Matcha Ceremonial Grade Kagoshima Natural Farming, though the recipe works well with any of our matcha powders.
We are particularly fond of Matcha Ceremonial Grade Yame - Yabukita here: its smooth texture, nutty depth and long sweetness make a lovely counterpoint to the citrus. For a stronger matcha flavour, add an extra spoon and adjust it to taste. It is a simple, classic combination, and an especially good option when you want matcha without milk.
Ingredients
- 1 tbsp yuzu juice or yuzu jam
- Ice cubes
- 120–150 ml sparkling water
- 2 g Matcha Ceremonial Grade Kagoshima Natural Farming
- 50 ml water
Matcha Yuzu Soda Recipe Method
- Add 1 tbsp of yuzu juice or 1 tbsp of yuzu jam to a glass.
- Fill the glass with ice cubes.
- Top up with 120–150 ml sparkling water.
- Whisk 2 g of AVANTCHA Matcha with 50 ml water until smooth and frothy, then pour it over the top.
- Serve immediately and stir before drinking.
Are you a cafe or restaurant looking for new Matcha trends and innovation like our recipes? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes as well as a free sample.
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