Cold Brew Matcha With Coconut Water

Cold brew matcha with coconut water being poured through a fine strainer into a glass of ice
Recipe ยท 6โ€“10 hours

Ceremonial Guizhou matcha, coconut water, and 6โ€“10 hours in the fridge. It comes out soft, round, and lightly sweet, ready to pour over ice.

  • Iced
  • 1 serving
  • 5 minutes + 6โ€“10 hours chilling

Cold brew matcha, the way we make it, is a make-ahead drink. Matcha is sifted into a bottle of cold coconut water and water, sealed, and left in the fridge for 6โ€“10 hours. When it's ready, you give it a shake, strain it over ice, and pour.

A fair question is why rest it at all. Matcha isn't loose-leaf tea: the whole leaf is already in the liquid, so there's nothing to steep out of it. The rest isn't about strength. We find it gives the powder time to settle fully into the cold liquid and gives the coconut water time to blend with the matcha, so the glass tastes like one drink instead of two. The result is softer and rounder than a freshly shaken glass.

We make it with Matcha 007, our ceremonial-grade single-origin Guizhou matcha. With no milk and no sugar in the glass, the matcha is most of what you taste, and the light natural sweetness of coconut water brings out its umami.

What the Cold Rest Changes

Same matcha, same coconut water. Time in the cold is what changes the glass.

Softer, Rounder Flavor

Cold keeps matcha's grassy, slightly bitter edge in the background. After a few hours with coconut water, the umami and the coconut's light sweetness meet in the middle. It's a mellower cup than hot-whisked matcha, by design.

Make It Ahead

Setting it up takes two minutes: sift, pour, seal. No kettle and no whisk. Make it before bed or before work, and when it's time to drink, the only steps left are a shake and a pour.

How to Make Cold Brew Matcha

Sift into a bottle, chill it for 6โ€“10 hours, then shake and strain over ice.

What You'll Need

COCONUT WATER

250 ml, chilled

WATER

120 ml, cold and filtered

ICE

As desired

TOOLS

A cold brew bottle or jar with a lid, and a fine strainer

  1. Sift into the bottle. Sift 3 g of matcha straight into a cold brew bottle or jar. Cold liquid won't break up clumps the way hot water does, so sifting first is what keeps the drink smooth. Matcha sifter weights make this quicker.
  2. Add the coconut water and water. Pour in 250 ml of coconut water and 120 ml of cold water.
  3. Chill for 6โ€“10 hours. Keep the bottle sealed in the fridge for 6โ€“10 hours. A bottle that's close to full leaves less air in contact with the matcha.
  4. Shake again. Matcha settles to the bottom as it rests. Shake the bottle well right before pouring so the matcha ends up in your glass, not left behind in the bottle.
  5. Strain over ice. Fill a glass with ice, set a fine strainer on top, and pour. The strainer catches any small clumps; the well-shaken matcha passes through.

Why We Like This Recipe

Matcha and coconut water is a pairing we keep coming back to. Coconut water has a light, natural sweetness and a soft body that rounds out matcha without covering it the way milk can. If you like this one, our jasmine green tea and coconut water drink works on the same idea.

It's also an honest test of a ceremonial grade. A good matcha comes out of the fridge sweet and clean; a tired one comes out flat. If you'd rather drink it right away, our matcha americano takes two minutes and starts with a hot-whisked shot of Matcha 007.

Make it at home

Start with our ceremonial-grade Guizhou matcha, then add the sifter weights that keep a cold-brewed bottle smooth.

Frequently asked questions

What is cold brew matcha?
Cold brew matcha is matcha mixed into cold liquid instead of hot water, then chilled before drinking. Our version sifts ceremonial matcha into coconut water and water, rests it in the fridge for 6โ€“10 hours, then shakes and strains it over ice.
Why let matcha rest for hours if it doesn't steep?
You're right that matcha doesn't steep: it's whole leaf ground into powder, so there's nothing to extract. The rest is about texture and flavor, not strength. We find the powder settles more fully into cold liquid over time and the coconut water blends into the matcha, giving a softer, rounder cup than a freshly shaken one.
Does cold brew matcha oxidize in the fridge?
Some change is unavoidable once matcha meets liquid. Over several hours the color can soften from bright green toward olive, and the brightest top notes fade a little. Cold, dark, and a sealed, nearly full bottle slow this down. That mellower flavor is part of what this recipe is for, but don't stretch it past 10 hours or into the next day.
Won't straining remove the matcha?
Not if you shake first. Matcha doesn't dissolve; it stays suspended in the liquid and settles when left still. Shake the bottle well right before pouring and the matcha passes through a fine strainer, which only catches small clumps. Pouring without shaking leaves the settled matcha in the bottle, which is what makes a strained cold brew taste thin.
Can I make cold brew matcha with just water?
Yes. Use 370 ml of cold filtered water in place of the coconut water and water. The flavor is cleaner and more direct; coconut water adds a light sweetness and a softer body.
How is this different from a matcha americano?
Cold brew matcha never touches hot water and rests for 6โ€“10 hours before drinking. A matcha americano starts with matcha whisked in a little hot water, then poured over cold water and ice, and is ready in two minutes. The americano tastes fuller and grassier; cold brew is softer and rounder.
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