13 Aug How to Make Matcha Barley Lemonade: A Refreshing Summer Twist
Matcha barley lemonade is one of those drinks that sound “out there”, but is surprisingly moreish.
Barley’s roasted, caramel warmth gives matcha’s grassy depth something to lean into, rather than squaring off against sharp citrus on its own.
The result has real range in a single sip, tart up front, toasty through the middle, earthy underneath, and never flat or one-note the way matcha and lemonade can taste alone.
Here’s why the pairing works, the one small technique that makes all the difference, and a full recipe using things you probably already have in the kitchen.
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Why Matcha and Barley Tea Work So Well Together
Roasted barley tea, sometimes called mugicha, is toasty, nutty and faintly sweet, with hints of caramel that come purely from roasting the grain, no added sugar involved.
On its own it’s a popular caffeine free drink, but brewed strong and paired with matcha, it does something more interesting: it gives matcha’s grassy, savoury depth something warm and toasted to lean against, instead of sitting alone against sharp citrus.
Add tart, honeyed lemonade into the mix and you get three distinct layers of flavour in one glass, tart, toasty and earthy, all balanced by a touch of sweetness.
It’s a more layered, complex drink than a straightforward matcha lemonade, while still being genuinely simple to make.
Haven’t tried matcha before? Explore our complete guide to matcha green tea to learn everything you need to know.
The Trick: Whisking Matcha Into Tea, Not Water
Most matcha drinks whisk the powder into plain water before building the rest of the drink around it.
Here, the matcha gets whisked directly into the pre-brewed barley tea instead, once it’s brewed strong and slightly cooled.
It’s a small change that makes a real difference, the matcha picks up barley’s toasty, caramel notes right from the first whisk, rather than the two flavours simply sitting in separate layers waiting to be stirred together.
| Step | Details |
|---|---|
| Brew the barley tea concentrated | Using more barley than you would for a drink on its own gives the matcha something strong enough to stand up to. |
| Soak your whisk first | A few minutes in warm water softens the tines and helps prevent them snapping while you whisk, especially with a bamboo chasen. |
| Sift the matcha before whisking | This breaks up fine clumps before any liquid even touches the powder, the same rule applies whether you're whisking into water or tea. |
| Whisk in a "W" or "M" shape | This zigzag motion works the matcha into the barley tea far more effectively than stirring or circular whisking. |
Curious why your matcha sometimes turns out bitter?
Our guide on why does my matcha taste bitter? breaks down the proper preparation technique and the six most common brewing mistakes behind it.
Matcha Barley Lemonade Recipe
| Detail | Amount |
|---|---|
| Prep Time | 10 minutes |
| Steep Time | 10 minutes |
| Serves | 3 |
| Amount | Ingredient |
|---|---|
| 6 tablespoons (10g) | Roasted barley tea (mugicha) |
| 450ml | Hot water, for the barley tea |
| Juice of 3 | Lemons |
| 1 to 2 tablespoons | Honey, to taste |
| 300ml | Water, for the lemonade |
| 6 scoops (2 per serving) | Ceremonial grade matcha powder, sifted |
| - | Ice cubes |
| A few extra | Lemon slices, for decoration |
| Step | Instructions |
|---|---|
| 1 | First, brew the barley tea. Add the roasted barley to the hot water and steep for 5 to 8 minutes. Use the full 6 tablespoons (10g), since you want this brewed strong and concentrated to stand up to the matcha and lemonade. Set aside to cool slightly. |
| 2 | Next, make the lemonade. Squeeze the lemon juice into a jug, stir in the honey until dissolved, then add the water. Put in the fridge. |
| 3 | Now prepare the matcha. Soak your whisk in warm water for a few minutes first, this helps protect the tines, especially if you're using a bamboo chasen. |
| 4 | Sift the matcha into the bowl then add your barley tea. Whisk vigorously in a "W" or "M" shape until fully dissolved and lightly frothy, no clumps remaining. |
| 5 | Time to assemble. Fill your serving glasses with ice first, then drop in a few lemon slices for decoration. |
| 6 | Pour the lemonade over the ice, then slowly pour the matcha barley mixture right on top, so it settles in its own layer rather than mixing straight through. |
| 7 | Stir just before drinking to bring everything together. Tart, toasty, earthy and sweet, all in one glass. |
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Recipe Notes and Tips
| Tip | Details |
|---|---|
| Choose loose leaf over tea bags | Use loose roasted barley rather than tea bags where you can. Whole roasted grains give a fuller, more concentrated flavour and aroma than the broken leaf and dust typically found in bags, exactly what this recipe relies on. |
| Let the barley tea cool slightly | If it's too close to boiling before whisking in the matcha, the matcha can turn bitter. |
| Choose your matcha grade | Ceremonial grade matcha gives the smoothest, least bitter result here, but culinary grade will still work well if that's what you have. |
| Strain out any remaining clumps | If the matcha still has small clumps after whisking, pass it through a fine tea strainer before pouring over the lemonade. |
| Scaling up | This recipe is easy to scale up for a jug if you're making it for a few people, just keep the ratios the same and multiply everything evenly. |
Not sure how to spot quality loose leaf tea when you’re shopping online? See our full guide on how to choose quality tea when buying online.
Variations to Try
| Variation | Details |
|---|---|
| Swap the sweetener | Simple syrup or maple syrup both work in place of honey if you'd prefer. |
| Make it sparkling | Top the finished glass with a splash of sparkling water for a lighter, fizzier finish. |
| Try roasted genmaicha instead of plain barley | A roasted green tea and brown rice blend adds a slightly different toasted note if you want to experiment. |
| Serve it hot | Skip the ice and lemonade for a simpler, warming version, just the barley tea and whisked matcha together. |
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Frequently Asked Questions
Barley tea, also known as mugicha, is a naturally caffeine free drink made from roasted barley grains steeped in hot water. It has a toasty, nutty flavour with hints of caramel, purely from the roasting process, no added sugar.
Yes, though only from the matcha. Barley tea itself is naturally caffeine free, so the caffeine content of this drink comes entirely from the matcha, roughly in line with a standard matcha serving.
Whisking matcha directly into pre-brewed barley tea lets the two flavours combine from the very first whisk, rather than sitting as separate layers waiting to be stirred together. It also means the matcha picks up barley’s toasty, caramel notes immediately.
We’d always recommend loose roasted barley over tea bags where you can get it. Bagged tea is typically made from broken leaf and dust rather than whole roasted grains, which means less flavour, less aroma, and less control over how concentrated your brew turns out, exactly the character this recipe relies on. If loose roasted barley isn’t available to you, tea bags will technically work in a pinch, but expect a milder, less complex result than the recipe describes.
The barley tea and lemonade both keep well in the fridge separately for a day or two. Matcha is best whisked fresh just before serving, since it can lose colour and flavour if left to sit.
Keep Learning
This recipe is just one way to enjoy matcha.
For the full story on tea origins, types and brewing technique, read our Complete Guide Through the Remarkable World of Tea, part of the Teapro Universitea library.
Follow along for more delicious tea recipes, new every week in Recipe Diaries.
Teapro co-founder. Favourite tea - Long Jing Dragon Well Green Tea. Obsessed with film, photography and travelling.
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