Ingredients

  • 1.5 g of ceremonial matcha
  • 15 ml of cold water
  • 150 ml of very cold tonic water
  • Large ice cubes
  • Optional: a slice of lemon, a slice of cucumber

Method

  1. Dissolve the matcha in 15 ml of cold water (yes, cold). Whisk with a mini chasen or a whisk for 30 seconds, until you have a lump-free paste.
  2. Fill the glass with large ice cubes: less surface, less dilution.
  3. Pour the very cold tonic straight over the ice. Slowly, so you keep the fizz.
  4. Add the dissolved matcha, pouring it down the side of the glass to keep the layers.
  5. Garnish with lemon or cucumber if you like, and serve straight away.

Why it works

The umami of ceremonial matcha (amino acids, L-theanine above all) meets the bitterness of the quinine and, rather than clashing, the two reinforce each other. It is the principle that makes salt in chocolate work: two opposing tastes that, in the right dose, make a pleasing contrast.

The key is using a first-harvest matcha with pronounced umami. With a culinary grade or a second harvest, the result is simply bitter.