Ginger works well with matcha or brewed green tea because its warm spice balances grassy, savory notes. For a smoother cup, infuse the ginger first and add matcha after the water has cooled slightly.
Ginger matcha tea
For one serving, use 2–4 thin slices of fresh ginger, 1–2 g matcha, and about 240 ml water. Simmer the ginger in the water for 3–5 minutes, then strain. Let the infusion cool until pleasantly hot rather than boiling. In a separate bowl, whisk the matcha with a small splash of the ginger water until smooth, then add the rest. Lemon or a little honey is optional.
Ginger with a green-tea bag
Simmer ginger in water, remove the slices, and steep a green-tea bag according to its package directions. This keeps the tea from becoming harsh while the ginger supplies the main spice. A tea bag that already contains matcha or ginger may need less added ginger.
Adjust the cup
- Use fewer ginger slices for a delicate aroma and more for heat.
- Do not boil matcha powder; high heat can make the drink taste bitter.
- Sweeten only after tasting, since ginger and matcha vary in intensity.
- Remember that matcha contains caffeine; ginger does not remove it.
This is a flavor recipe, not a treatment. If ginger regularly causes reflux or stomach discomfort, reduce the amount or choose another tea.