I nearly cried when I learned I had a coffee sensitivity and would have to abstain for a few months to correct that overload. While I didn’t exactly bawl my eyes out, my eyes were quite misty. Crying may have actually happened if I didn’t discover how incredible Matcha is! Not only does it pack a punch as far as antioxidants and caffeine but it’s also surprisingly versatile. I loved a nice warm coconut vanilla flavored matcha in the morning. It made my absence of coffee a lot less lonely.
Naturally, I became curious how do other matcha lovers enjoy theirs? So, I asked around.
“Asking Matcha lovers to share their favorite kind of matcha and how they drink it!”
Here is what 5 Matcha Enthusiasts had to say:
Mastering Matcha: Perfecting The Art Of Preparation
After discovering matcha on a work trip to Kyoto fifteen years ago, I’ve become obsessed with ceremonial-grade matcha from Uji – particularly when it displays that vibrant jade color that signals proper harvesting and processing. Back home in San Francisco, I learned through painful trial and error that water temperature makes or breaks the experience; after scorching countless batches with boiling water, I now exclusively use 175degF water whisked vigorously with a traditional bamboo chasen.
My morning ritual begins with sifting a teaspoon of matcha through a fine strainer directly into a warmed ceramic bowl, adding just a splash of water to create a smooth paste before incorporating the remaining water in a zigzag motion while whisking. When introducing clients to traditional Japanese travel itineraries, I always mention how this preparation method enhances matcha’s natural sweetness without requiring added sweeteners – though for afternoon sessions, I occasionally whisk in a touch of local California honey.
For those new to matcha, I recommend starting with small batches from reputable Japanese suppliers rather than mass-market brands, and investing in proper tools rather than attempting shortcuts with milk frothers or blenders which never properly incorporate the powder. As my Japanese tea instructor in Kyoto told me, “Respect the leaf, and it will respect your palate” – wisdom that applies whether you’re enjoying matcha traditionally or experimenting with modern lattes and culinary creations.
Joe’s method is a beautiful blend of reverence and ritual which reminds us that preparing matcha can be a spiritual experience. And he’s right: matcha that’s improperly whisked (especially with boiling water) can turn bitter fast. His advice to invest in a chasen (bamboo whisk) and source from reputable growers’ honors centuries of tradition and preserves taste!
Joe Hawtin, Owner
Nagomi Ceremonial Matcha: A Flavorful Tradition
My favorite matcha is the Nagomi Ceremonial Organic Matcha from Mizuba Tea Co. I enjoy whisking it traditionally with hot water to enjoy the tea’s flavor and aromatics.
— Nicole Wilson, Tea Writer and Educator, Tea for Me Please
Nicole keeps it simple—and there’s wisdom in that. Whisking ceremonial-grade matcha with hot water (not boiling—ideally around 175°F) unlocks its deep umami and natural sweetness. Mizuba’s Nagomi is shade-grown in Uji, Kyoto, where matcha farming dates back over 800 years. Skipping milk or sweeteners allows those earthy, creamy, almost vegetal notes to shine—perfect for a slow morning or mindful break.
Nicole Wilson, Tea Writer and Educator
See Also: Here are 9 Questions Answered You May Have Wondered About Matcha!
Mizuba Matcha: From Start-Up To Success
Without a doubt, Mizuba Matcha! The way owner Lauren Purvis stumbled upon Uji, Japan and developed relationships with the tea cultivators there is charming and inspiring! I met her when Mizuba Matcha was a tiny start-up out of Santa Barbara, CA. At the time I had an boutique food shop in downtown Santa Barbara, where I featured local up-and-coming artisan makers; Mizuba was one of the first on my shelves! Now they are a nationwide success story with tens of thousands of matcha sippers, restaurants, and retail purveyors under their belts. I sip on their Daily Matcha every morning (and sometimes every afternoon as well!) with a splash of whole milk. The flavor of their matcha is so smooth that it really needs little else to enhance it.
Amy’s reflection is both nostalgic and affirming. From a humble beginning in Santa Barbara to a beloved nationwide brand, Mizuba Matcha’s story captures what so many wellness-focused brands strive for: transparency, craftsmanship, and flavor integrity. Their Daily Matcha is approachable enough for beginners but still elegant enough for purists. Whole milk adds creaminess, but as Amy notes, it doesn’t overpower the blend’s naturally rich character.
Amy Isabella Chalker, Registered Dietitian Nutritionist
Certified Eating Disorder Specialist, Amy Isabella Chalker RDN CEDS
Iced Lavender Matcha: Refreshing and Calming
I’m obsessed with iced Lavender Matcha–there’s just something so calming and refreshing about it. My favorite spot to grab one is the Farmers Market in Southwest Ranches here in South Florida. If you haven’t been, definitely check it out!
Lavender and matcha are an unexpectedly perfect pair. While matcha energizes with L-theanine and caffeine, lavender brings a floral softness that soothes the nervous system. Nicole’s iced version is the ultimate Florida-friendly ritual—cool, herbal, and hydrating. And if you’re ever near Southwest Ranches, this local market might just serve the best matcha-lavender fusion around.
Nicole Lewis, Owner, President
Exploring Matcha: Share Your Favorite Recipes
I personally love a good matcha latte with oat milk for that creamy texture, but I’m always curious to hear what unique combinations others enjoy. It’s fascinating to see how this versatile green tea can be customized to suit different tastes. Share your favorite matcha blends and recipes–I’m always on the lookout for new ideas and love learning from this vibrant community!
Evan hits on something crucial: matcha’s magic is in its adaptability. Oat milk has become a go-to for many thanks to its neutral flavor and luscious texture—creating lattes that are both frothy and full-bodied. But the real takeaway here is the invitation to experiment. Whether you’re mixing in rosewater, vanilla, cinnamon, or even chili for a kick, matcha meets you where you are. Evan’s call for shared recipes reminds us that tea isn’t just a drink—it’s a conversation.
Evan McCarthy, President and CEO
Final Thoughts: A Cup of Connection
Matcha for me became more than a substitute for coffee. I enjoyed it fully as a lifestyle, a ritual, and a creative outlet. From the meditative preparation of ceremonial blends to the casual delight of iced or milky lattes, matcha meets everyone a little differently. Each of the voices shared above paints a vibrant picture of how diverse and personal this green powder can be.
So whether you’re pouring it hot, shaking it cold, or blending it with honey, oat milk, or lavender, just know you’re sipping on something that’s more than tea. You’re sipping on a moment. What are your favorite ways to enjoy matcha? Tell us in the comments below!
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