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Sparkling Lemon Myrtle Matcha
Matcha meets sparkling water. Bright, clean and completely unexpected.
Sparkling matcha is one of the fastest emerging drink trends in specialty cafes across Asia, and it is now appearing in Melbourne and Sydney venues. The fizz lifts the matcha in a way no milk can, keeping the flavour clean, light and vivid. With the Lemon Myrtle blend the effect is almost like a premium botanical soft drink: citrus forward, gently earthy, and unlike anything you can buy in a bottle. Zero dairy. Zero fuss.
Why this works with the Lemon Myrtle blend. The Lemon Myrtle blend was made for this format. Its citrus character is amplified by sparkling water in a way the earthier blends are not. The carbonation breaks up the surface tension and creates a natural effervescence that makes every sip feel fresh. This is the recipe for someone who finds matcha lattes too heavy, or who wants something genuinely different for the afternoon.
Makes
1
Prep
3 min
Difficulty
Very easy
Best Served
Immediately
Ingredients
- 1 tsp Aceae Lemon Myrtle matcha, sifted
- 50ml filtered water at 80°C
- 200ml premium sparkling mineral water, very cold
- 1 tsp light agave syrup or yuzu juice, optional
- Ice
- 2 to 3 thin slices of fresh lemon or lime, to garnish
- A few fresh mint leaves, optional
Method
- Sift the Aceae Lemon Myrtle matcha into a small bowl or wide cup. Add the hot water and whisk immediately with a chasen or electric frother until fully dissolved and lightly frothy, about 30 seconds. Add agave or yuzu if using. Allow to cool for 60 seconds.
- Fill a tall glass generously with ice. Lay the lemon slices against the glass.
- Pour the sparkling water over the ice first. This chills it and gives you a base.
- Pour the matcha concentrate slowly down the side of the glass so it sinks through the sparkling water. The layers will briefly separate before blending.
- Add mint if using. Serve immediately before the fizz fades.
Milk guide
This recipe is intentionally dairy free and milk free. The sparkling water is the whole point. If you want a creamier sparkling version, add a 30ml float of Oatly Barista on top after pouring. Do not shake or stir after adding the oat milk float; let it sit on the surface.
Make it look beautiful
Use a clear, straight-sided glass. The matcha creates a brief green cloud when it hits the sparkling water, so film that moment. Lemon slices pressed against the glass add colour contrast and a sprig of mint adds height.
Pro tip
The colder your sparkling water, the better the fizz retention. Keep it in the fridge until the last moment. Do not pour hot matcha directly onto the sparkling water, as the heat kills the carbonation instantly. Cool the matcha shot for at least 60 seconds before combining.
Make it your way
Yes. Any premium sparkling mineral water works, just make sure it is very cold and highly carbonated. Soda water is fine too, though it will taste slightly flatter and less mineral forward than a bottled sparkling water.
Usually the matcha shot was too hot when it hit the sparkling water. Let it cool for a full 60 seconds before combining, and use very cold sparkling water so the temperature difference is minimal.
Not recommended. Sparkling matcha is best enjoyed the moment it is poured, as the carbonation and layered effect fade within a few minutes. You can whisk the matcha shot ahead and chill it, then combine with sparkling water just before serving.
