Pleasantly grassy matcha meets bright, tangy-sweet orange juice — each sip of this drink is as refreshing as it is interesting. The sunny citrus and vivid Japanese tea balance each other out in a wholly unexpected way. It’s a sippable study in contrasts, on both the flavor and appearance fronts. If it weren’t so delightful to drink, we could just sit and stare at that bright green and yellow ombré all day!
(What causes that gorgeous gradient effect, you ask? Matcha powder actually suspends — never dissolves — in liquid, thus creating the color separation you see here.)
If you’ve never tried matcha before, this drink is an excellent entry point: you get all the joy of the tea’s unique flavor, with a touch of natural sweetness. We love a matcha sunrise in the morning because you get a jolt of caffeine with all those awesome green tea antioxidants — but without the jitters. But it’s also lovely with our smoked salmon rice bowl for lunch!
Our tip: Your drinkable sunrise will be as good as your matcha powder, so treat yourself and pick something nice! We highly recommend using ceremonial-grade matcha.
In a small saucepan, bring 1 cup of water to a boil. Allow the water to cool for 4 minutes, or until it reaches 165º to 175º on an instant-read thermometer.
In a small bowl, combine the matcha powder with 3 tablespoons of the hot water. Using a mini whisk, vigorously whisk in a zigzag pattern until the mixture is frothy, at least 30 seconds.
Fill a Tom Collins glass with ice and top with orange juice.
Gently add the matcha concentrate, and enjoy immediately.
Recipe adapted from: Tenzo Tea