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There’s something about matcha that feels almost sacred. It’s been sipped in Japanese tea ceremonies for centuries and praised in modern wellness circles for everything from its antioxidant content to its calming effects. In practice, however, matcha can be… polarising. Its earthy, umami-rich taste can intrigue and repel in equal measure. For many, that first sip feels more like drinking spinach water than discovering a wellness secret.
That intense, earthy flavour can be an acquired taste. And if your first sip of a matcha latte left you wondering if people genuinely enjoy drinking powdered grass, you’re not alone. But before you abandon it altogether, know this: there’s more than one way to do matcha. Matcha is surprisingly versatile and can be integrated into your routine in ways that feel more natural and even indulgent. If you’ve been curious but cautious, these four thoughtful matcha pairings might be your ticket to finally enjoying this ancient superfood, with zero grimacing involved.
Add Creaminess To Round Out The Edges
Matcha on its own is bold. Add it to a cup of hot water and you’ll get the full grassy intensity upfront. But introduce a creamy element such as oat milk, coconut milk, or even cashew milk, and suddenly, the flavour mellows. There’s something about fat that tempers matcha’s sharpness, making it gentler and easier to enjoy.
A matcha latte, for example, takes on an entirely different personality depending on the milk used. Coconut milk gives it a tropical smoothness; oat milk adds a mellow sweetness; and if you’re feeling luxurious, a splash of cream or a bit of condensed milk turns it into something that tastes more like dessert than discipline.
Add To Shakes And Smoothies
If you’re not ready to taste the matcha head-on, try incorporating it into smoothies or chilled blends where it plays a supporting role. In India’s warmer climates, this is a particularly refreshing option.
Bananas, mango, or chikoo (sapota) can completely transform how matcha comes across. Add a spoonful of peanut butter, some cold almond milk, and a pinch of cinnamon, and what you get is less like a “health drink” and more like a creamy, energising shake with a subtle green twist.
This approach is perfect for busy mornings, post-workout recovery, or even those humid afternoons when you’re craving something cold but still nutritious.
Matcha Puddings And Baked Treats
If drinking matcha isn’t working for you, try eating it. The flavour can shift dramatically depending on what it’s paired with in texture and temperature. A chia pudding lightly laced with matcha becomes almost herbal in a refreshing way, especially when topped with coconut flakes or fruit. In baked goods, like cookies or tea cakes, matcha’s flavour is softened even further - warmth and sweetness tend to round out the grassy edges.
One surprisingly good match is matcha-spiked energy bites made with dates, nuts, and coconut. The earthiness of the matcha balances the richness and natural sugar. It doesn’t scream “health food,” but it feels like a smart choice. And sometimes, that’s exactly what we want.
Ritualise Matcha
One of the more beautiful aspects of matcha is its ritualistic origin. In Japan, matcha preparation is almost meditative. While you don’t need to adopt a full ceremonial practice, there’s something grounding about setting aside a few quiet minutes to make something by hand.
In Indian culture, there’s already an in-built respect for routine. Introducing matcha into that rhythm doesn’t need to be disruptive. Use a small whisk, stir slowly, and be present. Whether you sip it while journaling, reading the paper, or just before your morning walk, it can become a moment of quiet focus in an otherwise noisy day. Matcha, more than anything, is about how it makes you feel.
The Verdict: There’s No ‘One Way’ To Do Matcha
If you’ve tried matcha before and didn’t like it, don’t write it off just yet. Much like coffee, wine, or even olives, it’s a flavour that can surprise you, especially when it’s paired thoughtfully. You don’t have to force down a bitter latte every morning to feel like you’re making a healthy choice.
You can always start small - think texture, balance, sweetness, and routine. Use it as an ingredient, not a statement. Let it show up gently in your diet, scattered through the week rather than concentrated in one overly intense experience.
