Can you drink matcha without milk?

In the world of modern beverages, matcha is often associated with the creamy green lattes that grace the menus of upscale coffee shops and Instagram accounts. The combination of matcha with milk, whether cow's milk or plant-based, has become so popular that many may wonder: Can you drink matcha without milk at all? Is this vibrant green powder only meant to be diluted and smoothed with milk and sweeteners?

The short answer is: yes, absolutely! In fact, drinking matcha without milk—using only water—is not only possible, but it's the original and traditional way the Japanese have enjoyed this tea for centuries. It's the method that reveals matcha's true, complex flavor and allows you to experience its benefits directly and purely.

In this article, we'll delve into the world of matcha with water , exploring why this method is the norm, and what to expect when you try it. We'll discuss the traditional preparation method for matcha , its unique flavor when mixed with just water, the potential benefits of this simple approach, and how you can brew it yourself for an authentic and satisfying matcha experience. Join us as we rediscover matcha in its purest form.

Traditional Matcha: Back to the Roots

To understand the importance of drinking matcha with water, we must go back to its origins in Japan. Matcha is more than just ground green tea; it is an integral part of Japanese culture and history, playing a pivotal role in the Japanese tea ceremony known as chado, or "the way of tea."

Japanese tea ceremony (chado)

In this ritual, which dates back hundreds of years, matcha is prepared and served in an artistic and spiritual manner aimed at achieving harmony, respect, purity, and tranquility. At the heart of this ritual is that matcha is prepared using only hot water, not milk. Special tools such as a tea bowl (chawan) and bamboo whisk (chasen) are used to transform the matcha powder and hot water into a frothy beverage with a distinctive texture and flavor.

Osucha and Koucha: Matcha with just water

There are two main types of matcha that are traditionally prepared with water:

Usucha : Meaning "thin tea," this is the most common type for everyday consumption. It is prepared with a smaller amount of matcha (about 1–2 grams) and a larger amount of water (about 70 ml), and is quickly whisked to produce a light foam and a refreshing drink. This is the type most people think of when talking about "drinking matcha."
Koicha : Meaning "thick tea," this is a thicker, stronger type of tea, used for special occasions and formal ceremonies. It requires more matcha (about 4 grams) and less water (about 40 ml), resulting in a very thick consistency resembling liquid honey. It requires very high-quality matcha (highest ceremonial grade).

In both cases, the two main ingredients are matcha and water. Milk was never part of the traditional equation.

Experience the pure flavor of matcha: a world of complexity

When you drink matcha mixed with milk and sweetener, you get a creamy, comforting beverage, but the original matcha flavor is often diluted or masked. Drinking matcha without milk —just with water—opens the door to a completely different sensory experience and allows you to appreciate the complex flavors that high-quality matcha can deliver.

What do you expect from the taste of matcha with water?

Umami : This is the savory, slightly salty "fifth" flavor, most prominent in high-quality matcha due to its high content of the amino acid L-theanine. It gives matcha a unique depth and richness.
Natural Sweetness : Good matcha, especially ceremonial grade, has a subtle natural sweetness that comes from the shading process the tea leaves undergo before harvesting.
Refreshing bitterness : There's a certain degree of bitterness in matcha, which is part of its appeal. In high-quality matcha, this bitterness is balanced and refreshing, not overpowering or unpleasant. This bitterness comes from antioxidants (catechins).
Herbal and botanical flavors : You can also taste fresh, herbal flavors, a bit like spinach or seaweed, reflecting their botanical origin.

When you prepare matcha with water, these flavors are more pronounced. The taste may seem strong or too "green" at first if you're used to matcha lattes, but over time, you'll begin to appreciate this complexity and balance.

Why does water reveal the true flavor?

Milk, thanks to its fat, protein, and natural sugars (lactose), tends to overwhelm the taste buds and mute strong flavors. This can be beneficial if you're using a lower-quality matcha that might be too bitter, or if you prefer a milder brew. However, for higher-quality matcha like Mo Matcha Ceremonial Matcha , adding milk can mask the subtle nuances and complex flavors that make it special.

Water, being neutral, allows all the flavor components in matcha to fully express themselves. It's like tasting a black specialty coffee instead of a latte; both are enjoyable, but black coffee better reveals the characteristics of the original coffee bean.

Benefits of drinking matcha with water

In addition to experiencing the authentic flavor, there are other potential benefits to drinking matcha with just water:

Fewer calories : Matcha itself is virtually calorie-free. When prepared with just water, you get a naturally low-calorie beverage. Adding milk (especially whole milk) and sweeteners can significantly increase the calorie and sugar content.
No added sugar (if you choose) : You can enjoy matcha with water without any sweeteners, making it a very healthy option and suitable for those watching their sugar intake.
Better nutrient absorption? There's some debate about whether the milk protein (casein) may interfere with the absorption of some of the antioxidants (catechins) found in tea. While the evidence isn't conclusive and more research is needed, drinking matcha with water eliminates this possibility entirely, potentially allowing your body to fully benefit from matcha's powerful antioxidants.
Experience the effects firsthand : You may feel matcha's energizing and calming effects (thanks to caffeine and L-theanine) more clearly when you drink it pure with water, without the added effects of sugar or fat from milk.
Suitable for those with lactose intolerance or following a vegan diet : Drinking matcha with water is the perfect option for those who cannot or do not want to consume dairy products or milk alternatives.

How to prepare matcha with water properly?

Preparing matcha with water doesn't have to be complicated or require an entire ritual (unless you want it to be!). You can brew a delicious cup using a few simple steps:

Heating the water : Heat pure water (preferably filtered) to approximately 70-80°C. Avoid boiling water.
Sifting Matcha : Place 1-2 teaspoons (about 1-2 grams) of high-quality matcha powder into a bowl or cup through a fine tea strainer. This step is very important to avoid clumps.
Add a little water : Pour a small amount of hot water (about 15-20 ml) over the sifted matcha.
Initial Whisking (Making the Paste) : Use a bamboo whisk (chasen) or even a small milk frother to blend the matcha with water to form a smooth, thick paste. Make sure all of the powder is incorporated.
Add the remaining water : Add the remaining amount of hot water (about 50-60 ml) to the bowl.
Final Whipping : Whisk the mixture in a quick, zigzag motion (resembling a W or M) using a chasin or milk frother until the drink is formed and a light green foam appears on the surface (about 15-30 seconds).
Enjoy : Drink matcha immediately while it's warm and frothy.

Whisk Alternatives : If you don't have a chasen, you can use a small electric milk frother, or even put the matcha and water in a shaker bottle and shake vigorously (this method works best with cold water).

When is milk a good addition?

Although drinking matcha with water is the traditional and purest method, this doesn't mean that a matcha latte is bad or wrong. There are good reasons why matcha with milk is so popular:

Smoothing the flavor : Milk can balance the natural bitterness of matcha, making it more acceptable for beginners or those who find the taste of pure matcha too strong.
Creamy texture : Milk adds a creamy and comforting texture to the drink, making it a different and enjoyable experience.
Variety : Using milk (various types: almond, oat, soy, coconut) opens the door to a wide range of flavors and experiments.
Dessert : Matcha lattes are often sweetened, making them more appealing as an alternative to sweetened coffee or as a liquid dessert.

Ultimately, the choice comes down to personal preference. There's no "right" or "wrong" way to enjoy matcha. The goal is to find the method you enjoy most and that fits your lifestyle.

conclusion

So, can you drink matcha without milk? The answer is a resounding yes. Drinking matcha with water is not only possible, but it's the authentic and traditional way to experience the true, complex flavor of this unique Japanese tea. From the delicious umami to the natural sweetness and refreshing bitterness, matcha prepared with water offers a rich, sensory experience unlike a matcha latte.

In addition to the authentic flavor, drinking matcha with water may offer benefits such as reduced calories and added sugar, and possibly better nutrient absorption. It's also the perfect way to appreciate high-quality matcha, such as Mo Matcha's ceremonial grades .

We invite you to try preparing matcha with water using the right tools and following these simple steps. You may discover a new appreciation for this wonderful beverage in its purest form. Of course, you can still enjoy a creamy matcha latte whenever you fancy it. The most important thing is to find your favorite way to incorporate matcha into your life and enjoy its benefits and flavor.