How to Make Matcha Without Milk

MATCHA, NO MILK REQUIRED

Matcha needs two things: powder and water. A matcha latte is one way to serve it — not the definition of it.

A water-only cup is also the shortest way to find out what a particular powder tastes like. There is no milk to soften the tea and no syrup to sweet it — what you get is the powder's own character.

Our published straight-cup method is 1.5-2 g of matcha with 70-80 ml of water at 70-75 C (158-167 F).

Choose your matcha

Choose a cultivar and 30g tin or 50g refill, then add directly to your Shopify cart.

Plot No.6 · OkumidoriHigh umami · very low astringency

Plot No.7 · TsuyuhikariHigh umami · slightly higher astringency

Final price and availability are confirmed by Shopify in the cart and checkout. Adding an item takes you to the cart.

Matcha powder whisked in a ceramic bowl with water — A water-only cup is the simplest way to taste the tea.

Why the cup tastes the way it does

The powder stays suspended. It does not dissolve the way sugar does — which is why you see a layer of green settling at the bottom of the cup if you leave it standing.

Without milk, the tea's savoury, vegetal and drying notes are all exposed at once. Milk changes texture and rounds off the edge of them. Water-only matcha is the traditional Japanese preparation; milk-based lattes are a contemporary variation with a different texture.

A bamboo whisk helps disperse the powder and can create foam. A spoon or suitable frother can also work for a simple home cup.

How to make it

A warm cup

Put 1.5-2 g of matcha in a clean bowl or cup.
Add a splash of water at about 70-75 C (158-167 F) and mix it into a smooth paste.
Add the rest of the water, to 70-80 ml in total, then whisk or stir until it is evenly suspended.
Taste. If it is too strong, add more water before you reach for sugar.

An iced cup

Make the smooth base first, with a small amount of cool or room-temperature water, then pour it over cold water and ice and stir. Pre-mixing helps prevent dry pockets in the finished cup.

One safety note. If you are using a sealed shaker or jar, use cool or room-temperature liquid, never hot. Heat in a closed vessel builds pressure, and opening it can burn you.

Drink it soon after you make it. The particles settle — the cup at the bottom of the glass is a different concentration from the one you poured.

Ready to make your next cup?

Choose a cultivar and 30g tin or 50g refill, then add directly to your Shopify cart.

Plot No.6 · OkumidoriHigh umami · very low astringency

Plot No.7 · TsuyuhikariHigh umami · slightly higher astringency

Final price and availability are confirmed by Shopify in the cart and checkout. Adding an item takes you to the cart.

Questions people ask next

What is matcha without milk called?

Usually just matcha. In tea traditions, water-based preparations have their own names and concentrations. The style you make is yours to choose.

Will the powder disappear into the water?

No. Matcha is finely milled leaf held in suspension. A little settling at the bottom of the glass is normal.

Is water-only matcha stronger than a latte?

It can taste more concentrated without milk. The total amount of matcha depends on the grams of powder used, while milk changes how concentrated each sip feels.

Can I make matcha without milk and without sugar?

Yes. A plain bowl is water and matcha powder, and nothing else goes in. If you want it sweet, that is a choice you add afterwards.

Is a particular grade required to drink it with water?

No. A grade word on a tin does not decide how it is prepared, or how it will taste.

Two powders to compare

Either current powder works with the method above. They are described differently, and you may notice more of the tea's character without additional milk or syrup.

Plot No.6 - Okumidori - described as high in umami with very low astringency.
Plot No.7 - Tsuyuhikari - described as high in umami with slightly higher astringency.

Those are the descriptions Zenergy publishes for its own powders. They are not independent tastings of every batch, and the way you make the cup will change what you notice.

If you want to try the same powder with milk instead, the Matcha for Lattes collection sets out both of them side by side. And Matcha 101 has the fuller first-cup story.