Lychee milk matcha, slowly poured
Cold lychee at the bottom, oat milk in the middle, matcha floated on top. You stir it once and the whole thing turns jade.
Some days in July are too hot for a bowl of anything warm. But you still want that matcha focus: the calm, steady lift without the coffee jitters. This drink started as a workaround for summer and turned into something we make more than the ceremonial bowl now.
The trick is density. Muddled lychee and a spoonful of syrup at the bottom are heavy enough to stay put. Cold oat milk and ice go on top of that. Then you whisk your matcha separately, making it hot, concentrated, and frothy, and pour it right over the back of a spoon so it floats. It actually works. The layers hold.
“You pour the matcha over ice and it just sits there: a bright green layer refusing to mix. Then you take the first sip and get all three at once.
”
First sip hits you with grassy matcha. Then the cold milk cuts through. By the time the lychee reaches you at the bottom, it's this sweet floral thing you weren't expecting. You can stir it all together if you want: it turns into this pale jade colour and tastes like a completely different drink.
Lychee Milk Matcha
Three layers held apart by density. Muddled lychee anchors the bottom, cold oat milk sits in the middle, and whisked matcha floats on top. Stir it when you're ready; the whole thing turns pale jade.
What you'll need
- Matcha
4g, sieved; barista or ceremonial grade - Oat milk
180ml, cold; barista-grade holds up best - Fresh lychees
3–4 fruits, peeled and muddled - Lychee syrup
1 tbsp; for sweetness and weight - Clear ice
4–5 large cubes - Hot water
60ml at 80°C
How to make it
Muddle the lychee
Peel 3–4 fresh lychees and drop them into the bottom of a tall glass. Add a tablespoon of lychee syrup and press with a muddler until you've got a pulpy, fragrant base.
Pack the ice
Fill the glass with large, clear ice cubes right up to the rim. The ice gives structure and gives the matcha something to land on.
Pour the milk
Slowly pour cold oat milk over the ice. It should settle into a clean white layer above the lychee. Go slow, as a gentle pour keeps the layers sharp.
Whisk the matcha
In a separate bowl, sieve 4g of matcha. Add 60ml of 80°C water and whisk in a quick W-motion for about 20 seconds until frothy with no clumps.
Float the matcha
Pour the matcha slowly over the back of a spoon onto the top ice cube. The aeration from whisking makes it lighter than the milk; it floats as a bright green cap.
Why the layers hold: Lychee pulp and syrup are denser than milk, so they sink. Cold milk and ice form a thermal barrier in the middle. And whisking aerates the matcha with tiny bubbles, making it lighter than everything else, allowing it to float.
Featured Product
Barista Grade
$32.00 CAD
A bolder matcha made to hold its shape in milk, smoothies, and iced drinks without losing its green tea character.
Twenty-one days in the shade
Three weeks before harvest, farmers cover the tea fields in shade cloth. The leaves change completely.
How to choose the best matcha in Canada
The best matcha is not one grade for every cup. Here is how to match Japan-origin powder to daily rituals, and lattes, without the hype.