Matcha Mint Iced Tea

matcha mint iced tea /

We’re about to get fresh around here… it’s spring and suddenly mint is taking over my yard. When I was first setting up this little “garden” area of mine, I was warned that mint would trail out of control. To me, this sounded like a delightful problem to have. I mean, is it even possible to have too much mint?! (I’ll have to answer that one for you later).

First up: this refreshingly simple mint matcha iced tea. This is obviously not a traditional way to use matcha, but I just love it. Instead of whisking your matcha, shake it up in a cocktail shaker (or in a jar with a tight lid), then add ice, mint and lime juice. I preferred mine unsweet, but you want more minty-sweetness, steep the mint into a simple syrup.

matcha mint iced tea

Serves: serves 2
  • 2 cups filtered water
  • 2 teaspoons Aiya Cooking Grade Matcha
  • 2 cups crushed ice
  • 1 lime, sliced
  • handfuls of mint
  • optional: honey or cane sugar (or minty simple syrup, see notes)
  1. Using a cocktail shaker (or a large jar with a non-leaky lid) shake together the water and matcha until there are no lumps.
  2. Add the ice, a squeeze of lime, handfuls of mint and shake it some more. (Add sweetener if you like).
  3. Pour into glasses with extra lime slices and mint.
Minty Simple Syrup: Heat 1 part white sugar and 1 part water in a small saucepan, stirring until the sugar is dissolved. Turn off the heat and drop in handfuls of mint and let it steep until it cools to room temp. Strain out the mint and chill until ready to use.

This recipe was created for Aiya America. All opinions are our own.


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Rate this recipe (after making it):  

  1. Kent

    Hmmm….it sounds tasty and healthy for me. Will be good stuff as I’m going to gym.

  2. prayogga from

    looks very fresh, I will try to make and if it really refreshing then I will make every day

  3. Davi from

    it sounds very tempting, I’ll try to make it at home

  4. uselly i dont like matcha as taste wise but i really should try this 🙂

  5. Place the mint leaves in the palm of your hand. Using the other hand, gently tap the leaves to release the oil. (This is a great alternative to muddling the leaves and keeps them whole.) If you don’t have a matcha whisk available, try a hand held frother or shake vigorously in a cocktail shaker. Sweeten to taste with simple syrup or honey.

  6. marvin

    stupid question : can you make big batch of it in advance minus the ice and leave it in the fridge and will it taste as good?

    • Jeanine Donofrio

      Hi Marvin, the fresh mint will start to turn brown after about a day.

  7. Rio aji from

    I will try to make it , Iam very like iced tea,

  8. Seems like refreshing thou…. especialy if you combine with Bakso 🙂

  9. I love tea. especially mint tea . u combine it with matcha. Thanks so much. I will make this one later. 🙂

  10. Melanie from

    This is perfect! So simple, but so refreshing- great to have another way to drink matcha! Melanie

  11. Betty

    Does anyone know where I can buy matcha in bulk?

  12. Emily from

    Great uses of matcha here, we are loving the recipe ideas and can’t wait to try some out! Check out our jasmine matcha here: 🙂 We are also getting in some white and organic rooisbos matcha too so would love to hear any recipe suggestions you may have for our upcoming matcha blog post in March. Let us know your thoughts!

  13. Felicia

    LOVE! I’ve been looking for ways to use my matcha other than matcha lattes (because as yummy as they are, they get boring!) I’m so trying this!

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  15. Rosa

    Oh my, that looks incredibly appealing. Yes, I’m going to make this! I just love the concept of iced tea with matcha in it. That being said, I’ve been looking for a more unusual kind of iced tea recipe for a while…

    P.S. Your website looks like a kitchen wonderland on the internet! The graphics and photography are simply gorgeous.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.