Matcha Syrup (or "matcha mitsu" in Japan) is a simple syrup made with just 3 ingredients- water, sugar, and matcha powder. It's delicious drizzled over cake or ice cream, in cocktails, and of course, in a matcha latte.
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What is Matcha?
"Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing." (source)
What is Simple Syrup?
Simple syrup is a syrup made with an equal amount of sugar and water. It's usually simmered over low heat for a few minutes so that the sugar dissolves and the syrup thickens.
Granulated sugar is what is usually used, but alternative sweeteners such as honey or maple syrup can also work.
The syrup can be infused with spices, citrus zest, or in our case, matcha powder, to give it more flavor. It's usually used in cocktails like mojitos or happy hour.
Ingredients You'll Need
- Matcha green tea powder: Use high-quality ceremonial-grade matcha for the best result.
- Sugar: You can use any type of sugar you like including granulated sugar, brown sugar, coconut sugar, etc.
- Water: You'll need equal parts water and sugar to make the syrup.
See the recipe card below for exact measurements.
How to Make Matcha Syrup
To a small saucepan, add the sugar and matcha powder. Using a whisk, mix until well combined. It's important that there are no lumps.
Add hot water and whisk until the matcha dissolves and there are no lumps. The sugar won't dissolve right away, and that's okay.
Heat the saucepan over medium-low heat and cook for 5-7 minutes, or until the syrup thickens to your desired consistency. Remove from the heat and transfer to a jar. Let cool before storing.
Expert Tips
- Use high-quality matcha powder. If you don't already know, there are two main types of matcha powder- ceremonial grade matcha and culinary grade matcha. Ceremonial grade is made from the youngest tea leaves from the first harvest and is usually of higher quality. I love using it because the color is vibrant green and it doesn't taste as earthy but is rather bright and floral.
- Use a whisk. Matcha green tea can clump together easily which is why traditionally bamboo whisks are used to dissolve the powder with water. Since this recipe is not traditional, you can use a regular whisk, but a fork or a spatula won't do the job.
- Simmer on low heat. This syrup can burn easily, so make sure to simmer it on medium-low or low heat, and stir from time to time. Don't walk away from the stove!
- Adjust the consistency if needed. The matcha syrup continues to thicken as it cools, so if you find out that it's too thick to your liking, you can thin it out by adding a splash or two of water. On the other hand, if it's too thin, you can simmer it for a few minutes more.
FAQ
This syrup is definitely quite sweet and has floral and earthy undertones. It's vibrant with a slight bitterness.
The main difference is that while green tea leaves usually come in the form of a tea bag, matcha is in powder form. It's made from 100% green tea leaves that have been ground into a fine powder. Matcha is much more concentrated and has more caffeine than regular green tea per serving.
Yes, matcha has more caffeine than regular green tea, but less caffeine than coffee. However, matcha has an advantage over coffee, because it gives more of a steady and prolonged energy boost, rather than an immediate high.
While matcha isn't a magic food, it does have some health benefits. It's high in antioxidants, with some small studies suggesting that it can boost brain function, promote heart health and even prevent cancer.
However, definitely take all of that with a pinch of salt and remember that matcha can't magically solve your health problems.
How to Use It
Just like coffee syrup, you can use this recipe in drinks, and desserts, and to drizzle it over yogurt, ice cream, or cake.
- In lattes and drinks: Besides making matcha latte, you can also add it to sprinkling water or soda for flavor, and you can even make cocktails with it.
- In baking and cooking: Whenever you need a liquid sweetener like maple syrup or honey, use can use this matcha syrup instead.
- As a topping for pancakes, waffles, ice cream, and more!
Variations
This recipe is flexible and versatile, so here are a few ways you can adjust it to your liking.
- Make it with honey: You can use the same amount of honey to substitute the sugar.
- Make it with maple syrup: Use pure maple syrup to substitute the sugar with a 1:1 ratio.
- Make it stronger: Add 1 more tablespoon of matcha powder to make a strong matcha syrup.
Storage
Let the matcha syrup cool to room temperature, then transfer it to a mason jar, cover it with a lid, and store at room temperature for up to a week.
More Matcha Recipes
📖 Recipe
Matcha Syrup (Green Tea Syrup)
Equipment
- Small saucepan
- Whisk
- Jar for storing
Ingredients
- ½ cup granulated sugar
- ½ cup hot water
- 2 tablespoon matcha powder
Instructions
- To a small saucepan, add the sugar and matcha powder. Using a whisk, mix until well combined. It's important that there are no lumps.
- Add the hot water and whisk until the matcha is dissolved and there are no lumps. The sugar won't dissolve right away, and that's okay.
- Heat the saucepan over medium-low heat and cook for 5-7 minutes, or until the syrup thickens to your desired consistency. Remove from the heat and transfer to a jar. Let cool before storing.
Notes
- Use high-quality matcha powder. If you don't already know, there are two main types of matcha powder- ceremonial grade matcha and culinary grade matcha. Ceremonial grade is made from the youngest tea leaves from the first harvest and is usually of higher quality. I love using it because the color is vibrant green and it doesn't taste as earthy but is rather bright and floral.
- Use a whisk. Matcha green tea can clump together easily which is why traditionally bamboo whisks are used to dissolve the powder with water. Since this recipe is not traditional, you can use a regular whisk, but a fork or a spatula won't do the job.
- Simmer on low heat. This syrup can burn easily, so make sure to simmer it on medium-low or low heat, and stir from time to time. Don't walk away from the stove!
- Adjust the consistency if needed. The matcha syrup continues to thicken as it cools, so if you find out that it's too thick to your liking, you can thin it out by adding a splash or two of water. On the other hand, if it's too thin, you can simmer it for a few minutes more.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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