Choosing the right matcha is only the beginning. How you build the drink matters too.

This guide starts with finding the matcha that suits what you want to make, then looks at how small changes in the build can shape the way the finished drink tastes and is enjoyed.

Start with the Matcha

Somage spent much of last year developing our pure matcha range, with repeated tastings, visits to producers in Japan, and plenty of trials along the way.

The final range includes six pure matchas. Two were selected for their individual character, while four are Somage house blends, created by blending pure matchas to build the flavour, colour and character we were looking for.

So why six different matchas?

Origin, cultivar and processing all shape the final cup, but each matcha also brings a different character to a drink. Some are softer and smoother, some lean towards savoury or nutty notes, while others have more bitterness and structure to carry through milk and other ingredients.

Rather than looking for one matcha to do everything, start with what you want from the matcha itself.

Choose Your Matcha

Not sure where to start? Think about the flavours you naturally enjoy, how much bitterness and astringency you prefer, and what else will be going into the drink. Colour can also be part of the decision, particularly when matcha is used with milk or in a layered drink.

Here is a simple guide to the character of each matcha.

Matcha 01

Profile: Raw green vegetables, toasted grain, subtle sweetness
Character: Creamy and vegetal, with a stronger green tea presence
Colour: Pistachio
Bitterness: Medium
Astringency: Medium - High

Matcha 02

Profile: Roasted chestnut, sesame, roasted greens, hint of seaweed
Character: Toasty and savoury, with a nutty finish
Colour: Forest
Bitterness: Low - Medium
Astringency: Low

Matcha 03

Profile: Seaweed, steamed sweet potato, toasted pine nut
Character: Clean and smooth, with gentle sweetness and nuttiness
Colour: Emerald
Bitterness: Low–Medium
Astringency: Low

Matcha 04

Profile: Young green pea, raw green vegetables, toasted chestnut
Character: Fresh and green, balanced by a soft roasted note
Colour: Jade
Bitterness: Medium
Astringency: Medium

Matcha 05

Profile: Fresh spinach, green apple peel, toasted nut
Character: Fresh and bright, with a crisp vegetal character
Colour: Avocado
Bitterness: Medium
Astringency: Medium - High

Matcha 06

Profile: Roasted cacao nib, sweet roasted chestnut, floral notes
Character: Deep and layered, with a rich roasted character
Colour: Emerald
Bitterness: Low
Astringency: Low

If you are not familiar with the range yet, matcha samples are available through the Somage website. Tasting them side by side is one of the easiest ways to understand how differently matcha can behave, particularly once milk and other ingredients are introduced.

Once you have chosen the matcha that suits your drink, the next question is how to build it.

Iced Matcha

An iced matcha can be simple: matcha, water, milk, sweetness and ice.

But how those ingredients are put together can change the experience of the drink.

Before making it, consider how it will actually be served and enjoyed. Will it be drunk directly from the rim or with a straw? Do you want to maintain a clean layer, or is the priority a balanced matcha latte from the first sip to the last?

Using exactly the same ingredients, here are three ways to build it.

4. Busy Environment: Prep Your Matcha Syrup

For a busy café or service environment, whisking every matcha individually may not always be practical.

The same recipe can be scaled up and prepared in advance. The important part is keeping the original ratio consistent, so the drink still tastes the way it was designed.

For approximately 10 serves:

Matcha powder 30 g

Warm water 300 g

Sweetner 40 g

1. Sift 30 g of matcha into a bowl.
2. Add 300 g of warm water and 40 g of sweetner, then whisk until completely dispersed.
3. Allow the mixture to cool and transfer it into a clean bottle or container.
4. For each drink, add ice and milk to the glass.
5. Add the prepared matcha mixture and serve.

This gives you the same basic flavour structure with a much faster workflow during service

Matcha Cloud

Matcha Cloud is another way to build a matcha drink, this time playing with contrast between a light base and a rich, soft matcha layer.

Instead of mixing matcha through milk, the matcha is incorporated into cream and sits over chilled coconut water. The coconut water keeps the base light and refreshing, while the cream gives the matcha more body and allows its flavour to arrive first when drinking from the rim.

Rather than treating this as the definitive Matcha Cloud recipe, think of it as a starting structure. Once you understand the balance between the base and the cloud, there is plenty of room to make it your own.