Four matcha drinks that taste better than the ones you know (coffee shops - take note!)

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Starting my brand, there was no matcha latte available on coffee menus except funny enough at Starbucks in the US and Hawai... Obviously not the best but honestly also not the worst matcha (compared to what you can find now). And at that time i thought it would be amazing to have a drink that i love and enjoy so much available for others to try in a more approachable manner than an hour long Matcha Ceremony in Kyoto (which in itself is obviously a beautiful experience). Little did i know that a few years later i almost cant imagine anymore a coffee shop WITHOUT matcha on the menu... luckily some really great ones but still some pretty bad and not well prepared ones, too!

As i have been in the food and gastronomy industry for 20 years now, i have seen trends come and go and i do see the benefit of some hyped items that have stayed and served us well (from plant based milks to raw vegan desserts, kale salad and acai bowls and wild smoothie creations that are still going strong thanks to Erwhon). I have 2 thoughts and recommendations for people who are either new to matcha (does that actually still exist?) or anyone who has been introduced by coffee shop matchas that have actually never made one at home. I will approach it from 2 angles, something i personally identify with but also something that i find professionally helpful: being a purist, loving the "old way", studying traditions and believing in the long lasting effect of everything we eat and drink as well as being part of that industry myself. Therefore this can be a little guideline for professionals as well as anybody who likes to play around with their own food creations at home.

I definitely cringe seeing all those matcha latte drinks that sometimes but really more often don't even taste great because it's simply "random" or following a trend that doesn't have a foundation in culinary techniques.

So what are the best flavour combinations you ask?

And who decides what works best anyways?

Well, there is a very scientific approach to flavor and harmony of ingredients. I can highly recommend the book "The Flavor Bible" which i received for my graduation at the Culinary Institute in New York and i can confirm - its one of the best books you can study if you are a passionate homecook or (want to be) a professional chef.

But also, in order to determine what tastes good we also have to look at culture and tradition. Especially foreign flavour combinations and textures can be intimidating  to us Westerners and unusual so let's combine two different systems of thinking:

• The Flavor Bible approach (Karen Page & Andrew Dornenburg), which focuses on ingredient affinities, aroma compounds, texture, seasonality, and contrast.

• Japanese cuisine, which is less about finding the loudest complementary flavor and more about balance (wa), seasonality, bitterness, umami, and allowing one ingredient to elevate another.

One thing that makes matcha unique is that it isn't simply "green tea." High-quality matcha contains pronounced umami, chlorophyll, bitterness, creaminess, sweetness, and marine notes. Pairings work best when they either amplify its umami or soften its bitterness without masking its complexity.

1. Matcha + white (or black) sesame

Why it works

Flavor Bible principles:

• shared roasted nutty aromatics

• creamy texture

• slight bitterness

• long finish

Japanese cuisine has paired tea with sesame for centuries.

• sesame praline

• white sesame cream

• black sesame brittle

• gomae mousse (Gomae is a Japanese side dish. It is made with vegetables and sesame dressing)

The sesame rounds off matcha's sharper grassy notes while allowing its umami to become more apparent. This pairing feels sophisticated rather than sweet.

2. Matcha + Citrus (especially Yuzu)

The Flavor Bible often combines bitter ingredients with fragrant citrus.

Yuzu is a Japanese citrus fruit that has a complex flavor blend of tart lemon, sweet mandarin orange, and bitter grapefruit. Yuzu is almost perfect as a pairing because it provides:

• floral aroma

• acidity

• bitterness

• perfume

without overwhelming the tea.

Other great citrus to pair with:

• Bergamot

• Meyer lemon

• Grapefruit

• or a combination of lemon, mandarine or orange and grapefruit

The trick is using the zest more than the juice.

Too much acidity can flatten matcha.

3. Matcha + Stone Fruit (Apricot, Peach, Plum)

Japanese cuisine often embraces subtle fruit rather than tropical intensity.

Stone fruits provide:

• floral notes

• delicate acidity

• perfume

• natural sweetness

without dominating.

Especially good:

• white peach

• apricot

• ume

• yellow plum

• nectarine

Seasonality matters here. These fruits are at their best when ripe and aromatic rather than overly tart so this is the best time now to swap your mango or blueberry iced matcha to a stone fruit one!

4. Matcha + Dark Honey & Toasted Grains

One thing Japanese cuisine understands exceptionally well is roasted aromas.

• genmaicha tea (roasted rice)

• buckwheat (kasha)

• roasted barley

• hojicha (roasted green tea)

• buckwheat honey

  
  

Roasted flavors create a bridge between matcha's vegetal notes and its natural sweetness.

This is why a tiny drizzle of chestnut or buckwheat honey often works better than caramel.

Drink recipes to try at home:

• Iced matcha latte with sesame honey oat milk

Blend 1-2 Tbsp of white or black sesame seeds with 2 tsp of honey with 200 ml of oat milk. Prepare a serving of Supreme Sen matcha and pour over ice. Add the milk and mix to combine! 

• Matcha Citrus Lemonade with grapefruit peel

Juice ¼ cup of your favorite and in season citrus fruits - combine as many as you like and have available. With a vegetable peeler cut 2 big ribbons of grapefruit and squeeze them in your hands to release the essential oils. If the taste is too tart, add a bit of maple syrup or agave and mix. In a glass at ice, the citrus juice and peel, matcha shot and sparkling water. For this drink you can also use the Morning Ritual as its bitter notes pair well with the sweet citrus.

• White Peach coulis, coconut cream and matcha shot

Blend 3 ripe peaches with a squeeze of lemon juice. Layer a few Tbsp of the puree in a glass, add ice cubes, ¼ cup of coconut cream and 150 ml of matcha. Stir with a straw and enjoy!

• Iced Genmaicha with buckwheat honey matcha syrup

Brew 2 Tbsp of Genmaicha with 200 ml of hot (but not boiling) water and let steep for 3-5 minutes. Strain and pour over ice. Meanwhile gently heat up a few Tbsp of (buckwheat) honey with equal amounts of water (make sure its just gently warming up and not getting too hot). Add 2-3 tsp of matcha and whisk until fully combined. For your drink, only use about 1 Tbsp of matcha honey syrup and store the rest in the fridge.

Pairings that are surprisingly overrated

Some combinations are popular because they sell well, not because they create the best culinary experience:

• Mango - tends to overwhelm subtle matcha with tropical sweetness.

• Blueberry - its earthy notes can muddy matcha's fresh character and once mixed the colour becomes a dull grey - not very pleasing!

• Dark chocolate - bitterness competes rather than harmonizes; white chocolate usually works better.

• Coconut - a popular pairing but not the best flavor combination in terms of balancing matcha's subtle grassy flavors, way too overpowering and often with an artificial aftertaste

• Coffee - both have complex bitterness, but they rarely allow each other to shine.

• Mint - often dominates and masks matcha's delicate aromas.

• Hazelnut - one of the nuts and nutmilks that doesnt pair well with matcha as it tends to have an overwhelmingly nutty earty taste that pairs better with chocolate and coffee

I hope this gave you a little idea and inspiration to try new flavor combinations at home or in your cafe and remember to let the matcha be the star of the show and not overpower it with too many other flavours that don't pair well!