Method
- Whisk: In a small bowl, bloom matcha with a splash of water; whisk in the rest until smooth. Strain if needed.
- Build: Fill a tall glass with ice. Add lime juice, optional syrup, and a micro pinch of salt. Top with very cold soda water; stir gently.
- Finish: Slowly float the matcha over the top. Garnish with a lime wheel. Serve immediately.
For extra sparkle, chill glassware and soda water to near-freezing.
Tips
- Use fresh, bright matcha for color and aroma.
- Fine strain = café-smooth texture.
- Salt lifts citrus and tames bitterness.
Variations
- Ginger Pop: swap soda water for spicy ginger beer (reduce syrup).
- Coconut Matcha: add 1 oz (30 ml) coconut water before bubbles.
- Herbal Twist: muddle 3–4 mint leaves in the glass.
Make Ahead
Whisked matcha keeps 12–24h chilled in a sealed jar. Re-whisk before use.