The Easiest Way to Prepare Matcha Ever

I’ve talked about a few different methods of preparing matcha before. My personal preference is also the most traditional – having a bowl and a bamboo whisk. I also go through the process of sifting the matcha before whisking and it’s a bit methodical and calming in the process. But I also understand that this right method is not for everyone. And sometimes it’s not even the right method for me.

Some people are always on the go. Some people don’t want to go through the motions just to get a cup of matcha (but, let’s face it, knowing how to make it in a traditional fashion is also a great thing to know – and I discuss it in my post called The Basics of Preparing Matcha). But this isn’t a post about how to make it in the traditional way, or how many pieces of equipment you need. This is so dead simple, you’ll be wondering how you didn’t think of it already because you already own something that you can use for this.

Are you ready?

Find a small tight fitting jar of your choice (I used a mason jar).
Add in the matcha of your choice (I used about 1 teaspoon).
Top up with water, leaving some headspace. You don’t need to use warm water!
Put the lid on, tighten it up.
You’ll know it’s done when you don’t see clumped up matcha on the bottom and when there’s some nice froth on top.

No sifting, no whisk, no bowls required.

You can take that jar with you or pour it out into another cup.

Matcha is a suspension, which means that the powder doesn’t dissolve into the water. So you don’t need warm or hot water. Cold water works just fine! Because it is a suspension (much like a nice miso soup), you’ll notice that after a period of time, it’ll be darker on the bottom and lighter on the top. Just make sure the lid is on tight again, and give it a good shake.

DavidsTea’s Cream of Earl Grey Matcha

Cream of Earl Grey Matcha by DavidsTea
Green Tea (Matcha) / Flavoured
$9.98 for 50g

First Impressions

Cream of Earl Grey Matcha was one of those purchases I did because I had decided to get the Earl Grey Matcha already so… why not? Full disclosure, I’m not a huge fan of most Cream of Earl Grey tea blends. I find there just to be something a little bit off about it that doesn’t make me enjoy it as much as I do a ‘plain’ Earl Grey blend. Which is a bit interesting, since I love trying out inspired by Earl Grey blends that have an assortment of other ingredients added into it (e.g. lavender, rose, orange). What can I say? I guess I’m occasionally a contradiction.

That said, I really do smell the Earl Grey in this Cream of Earl Grey Matcha. In comparison to Earl Grey Matcha, the bergamot is not as strong and there’s a bit of creamy or buttery quality in the aroma, which isn’t unexpected. Cream of Earl Grey Matcha consists of: cane sugar, matcha green, natural (cream, Earl Grey) flavouring. The colour is a nice spring green, there’s not a whole lot of sparkle in it despite consisting of cane sugar.


DavidsTea recommends whisking Cream of Earl Grey Matcha in 85°C (185°F) water. I followed the preparation instructions.

The nice thing about a matcha drink mix is that it easily mixes in heated water. You don’t necessarily need a fancy whisk to make it work.

First Taste

Cream of Earl Grey Matcha isn’t the prettiest green colour when mixed into heated water. It has a bit of yellow-green colour to it that reminds me an awful lot of pea soup. It does settle somewhat quick, which was surprising to me, and I needed to give it a stir to get the colour more uniform throughout. It was easy to suspend into the water though, and there were zero clumps despite not sifting the powder. The aroma is that of Earl Grey, the flavour is a creamy Earl Grey with some grassy undertones from the matcha, but the cane sugar is very prevalent and the sweetness does overpower the matcha throughout each sip. It’s definitely a sweet drink!

I couldn’t resist turning Cream of Earl Grey Matcha into a latte. It definitely helped it out a bit – adding even more creamy flavour and tempering down the sweetness that the cane sugar naturally brings to each cup. It made it more of a treat and made for a nice twist on a London Fog.

A Second Cup?

As Cream of Earl Grey Matcha is a suspension, there was no second preparation with the same powder.

My Overall Impression

I liked DavidsTea’s Cream of Earl Grey Matcha. I was pleasantly surprised by Cream of Earl Grey Matcha, mostly because I’m not generally a fan of Cream of Earl Grey preparations. I found that the flavour to be nice, but I did find myself wishing for more of the bergamot to shine through over the cream notes in the drink. I greatly enjoyed it as a matcha latte, and definitely think that I would have it again as a latte drink over having it straight up, as I do think that the cane sugar was added with a heavy hand. Overall, I found it tasted like Earl Grey, with a big helping of cream and just hints of matcha throughout. It’d definitely be perfect for the match and Earl Grey fan with a huge sweet tooth.

Curious about the cup rating system? Click here to learn more.

Dessert by Deb’s Minty Matcha Meringues

Minty Matcha Meringues by Dessert by Deb
Green Tea (Matcha) / Flavoured
$6.00 for 25g

Minty Matcha Meringues came as part of my November/December subscription box from Dessert by Deb.

First Impressions

Minty Matcha Meringues came to me in a lovely pale pink matte metallic sealed (and resealable!) pouch. Yes, this was from my November/December box, yes, it’s holiday-themed, and yes, I’m aware that it’s March in two days. That said, this cookie-inspired tea is still available on the Dessert by Deb website, if you’re wanting to give it a try. Nice colourful label – lets me know the important details (ingredients, steeping instructions, the recommendation to prepare as a latte), and is easy to read – my favourite type of product label.

Minty Matcha Meringue consists of organic: green tea, coconut, toasted coconut, peppermint and ceremonial matcha. So when I first opened the packaging, the first thing I smelled was the peppermint. This shouldn’t surprise anyone – mint is a very strong aroma. It’s very recognizable and just very capable of overpowering other ingredients. Then I smelled hints of coconut and the familiar grassy notes that could be attributed to either the green tea or the matcha. I just love how the matcha coats everything though, look at the coconut!


Dessert by Deb recommends steeping Minty Matcha Meringues in 200°F (93°C) water for 4 to 5 minutes. I followed the steeping instructions and did an initial steep for 5 minutes.

First Taste

Minty Matcha Meringues doesn’t exactly look the prettiest when it’s steeped (see, below). It’s a bit of a murky yellow-green, there’s some oils floating on the top. Coconut naturally has oils in it, so the oils isn’t surprising, nor is it excessive like when you try to dissolve sprinkles or chocolates in a tisane or tea. The aroma of the tea is primarily mint, with some grassy undertones. I found the flavour to be a bit curious. I could definitely taste the peppermint, along with some of the coconut and some grassy and vegetal notes from the green tea and matcha combination. It doesn’t really scream meringues to me though, because I think of meringues as being very sweet and sugary and hurting my teeth. This… doesn’t. Which isn’t a bad thing. I do wish that the coconut flavour was more forward compared to the peppermint, but mint flavours are just always at risk of taking centre stage in comparison to other ingredients.

Since Dessert by Deb recommended having Minty Matcha Meringues as a tea latte, I had to give it a go. My general rule of thumb for creating a tea latte is to go with one third frothed milk to two thirds steeped tea. I also add sweetener to the tea portion of it. It does add a level of decadence to the tea (doesn’t improve the colour situation though, if anything it might make it worse). I did had some sweetener (vanilla agave syrup) and topped with frothed milk. It adds some creaminess, and the vanilla in the agave helps me think of it more of a baked good, which helps me think of meringues a bit more.

A Second Cup?

I attempted to resteep Minty Matcha Meringues, but found the flavour to fall a bit flat – I think a lot of the flavours that I enjoyed in the initial steep were just all used up in the initial steep (like the mint, the coconut, the matcha). I would recommend Minty Matcha Meringues for just one steep.

My Overall Impression

I liked Dessert by Deb’s Minty Matcha Meringues. There are aspects of this tea that I really enjoyed – the mint forwardness, the matcha undertones, the hints of coconut throughout – but it didn’t really make me think of meringue. It really needed some extra sweetener (and if you can get your hands on some vanilla syrup or vanilla agave, it really takes it over the top) to make me think of meringues since those are just sugary sweet and cavity-inducing desserts. I would recommend following Deb’s recommendation of turning this into a tea latte – it just makes it that much better and helps temper down how forward the peppermint is.

Curious about the cup rating system? Click here to learn more.