Matcha Through the Seasons

One powder covers the year if you vary temperature and mixer.

Spring

Warming up, and cold drinks start to appeal.

Strawberries suit the season. Add them to a matcha latte, or crush them into the bottom of the glass for layers.

It is also the growing season. In Uji, covers go over the tea fields from April into May and the bushes disappear from view — the tencha destined to become matcha is forming now.

Summer

The original context. Sweetened matcha spread from the mid-1950s alongside household refrigeration.

Sparkling suits the heat. The sweetness lightens and the finish sharpens. A squeeze of lemon takes it further.

Shaved ice syrup — mix two to three times drinking strength, around 20 g per 50 ml, and chill.

Frozen cubes — matcha ice in milk becomes a latte as it melts, without diluting.

Autumn

Time to switch to hot. Warmth amplifies sweetness, so less powder satisfies.

Diluting with hojicha adds roasted character that fits the season.

Paired with chestnut or sweet potato confections, keep the drink light so the sweetness does not stack.

Winter

Matcha latte takes over. 18 g per 150 ml warm milk. Stop short of boiling or a skin forms.

A thick mug, pre-warmed with hot water, holds heat noticeably longer.

With spirits suits the season — a small measure of whisky makes it an after-dinner drink.

Constant year-round

• Paste with a little hot water before adding the rest
• 20 g per 150 ml water, 18 g per 150 ml milk as the baseline
• Strength is yours to set

Storage shifts seasonally

Summer makes refrigeration or freezing worth considering. But opening a cold container causes condensation — let it reach room temperature sealed.

For a package you will finish in two weeks, a cool dark cupboard avoids the temperature swings entirely.

Winter is drier and easier, though heated rooms still get warm. Keep it away from stoves and heaters.