Strawberry Matcha Latte, Made With Ceremonial-Grade Matcha
Ceremonial-grade Guizhou matcha, real strawberry, and milk, layered over ice. The same matcha we usually reserve for sipping closer to straight holds its character just as well in a latte.
A strawberry matcha latte is built in layers: matcha whisked into a smooth concentrate, a simple strawberry base, and milk, poured together over ice. Done well, it's less about sweetness covering up the matcha and more about a good matcha holding its own next to strawberry and milk.
That balance comes down to the matcha you start with. This recipe is built on Matcha 007, our ceremonial-grade single-origin Guizhou matcha — the one we usually reach for when drinking closer to straight. It turns out that same quality carries through a latte just as well: the matcha stays present in flavor instead of disappearing under the milk and strawberry.
Why Ceremonial Matcha Makes the Better Strawberry Latte
Milk and strawberry can easily flatten a thin matcha into something dull or grassy. Ceremonial-grade matcha was made to hold its own instead — the difference shows up in how the drink tastes, not just how it looks.
Stays Present Under Milk and Strawberry
A dull matcha loses its character fast once milk and strawberry enter the glass. Matcha 007 keeps its floral, umami-forward flavor and natural sweetness even layered with dairy and fruit, so the matcha reads as matcha instead of fading into the background.
Whisks Smooth, No Clumps
Milled fine for whisking, this matcha dissolves into a silky concentrate with no clumping and nothing gritty settling at the bottom of the glass — so the layers stay clean and every sip is smooth. Every batch is third-party lab tested, so it's a drink you can feel as good about as it tastes.
How to Make a Strawberry Matcha Latte
Whisk the matcha into a concentrate, make a simple strawberry base, then build both over milk and ice.
MATCHA
HOT WATER
45 ml · 80–85°C, for whisking
STRAWBERRY
4 tbsp puree, or 5–6 fresh strawberries
MILK
180 - 200 ml, dairy or plant-based
ICE
As desired
- Whisk the matcha. Sift 1–2 teaspoons (3g) of ceremonial-grade matcha into a bowl to break up any clumps. Add about 45ml of hot water at around 80–85°C — never boiling, which can make matcha taste bitter. Whisk briskly in a "W" or "M" motion until smooth and glossy.
- Make the strawberry base. Spoon the 4 tbsp puree, or 5–6 fresh strawberries into the bottom of your glass.
- Build the milk layer. Fill the glass with ice, then pour in about 180-200ml of milk — dairy or plant-based — over the strawberry base.
- Assemble and layer the matcha. Slowly pour the whisked matcha over the back of a spoon so it settles on top of the milk in a distinct layer. Stir before drinking, or sip through the layers as is.
Why We Like This Recipe
A strawberry matcha latte asks more of its matcha than a straight cup does — milk mutes flavor, strawberry adds its own sweetness, and a duller matcha can get lost in the mix entirely. We built this recipe on Matcha 007, our ceremonial-grade Guizhou matcha, because it holds its floral, umami character through all of that instead of disappearing.
It's the same matcha we usually point people to for sipping closer to straight — proof that a well-made matcha doesn't have to choose between the cup and the kitchen. Whisked, layered, and poured over ice, it's just as much at home in a latte.
Make it at home
Start with our ceremonial-grade Guizhou matcha, then add the tools that help you whisk and layer a smooth strawberry matcha latte at home.
Ceremonial Matcha — Guizhou Matcha Powder
Ceremonial-grade single-origin Guizhou matcha, milled fine for whisking — the same matcha we reach for in this latte.
Tea Sifter Weights — Choose Any 3
Stainless steel weights that help break up clumps while you sift.
Everyday Matcha Powder
Single-origin Guizhou matcha milled for everyday lattes and baking, if you'd like a softer, more mellow cup.