{ "id": 28751, "date": "2026-11-02T15:32:14", "date_gmt": "2026-11-02T07:32:14", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/matcha-kefir-smoothie\/" }, "modified": "2026-11-02T15:32:14", "modified_gmt": "2026-11-02T07:32:14", "slug": "matcha-kefir-smoothie", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/matcha-kefir-smoothie\/", "title": { "rendered": "Matcha kefir smoothie" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Matcha is green tea in its most concentrated form: fresh leaves are steamed, dried without rolling and ground into a fine powder on a millstone. Here a teaspoon of it is blended with milk kefir, vanilla bean paste and ice into a cold, foamy green drink in five minutes, with no fruit to peel. Milk kefir, sour with a creamy, thick mouthfeel, makes up most of the glass and gives the drink its body.<\/p>\n

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Prep time<\/span>5 min<\/strong><\/div>\n
Total time<\/span>5 min<\/strong><\/div>\n
Makes<\/span>1 glass<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Matcha<\/figure>\n

Get the matcha smooth before the kefir goes in<\/h2>\n

Small clumps form naturally in matcha powder, and they are not a sign that the tea has gone off. Sifting breaks them up, and stirring the powder into a small amount of hot water first wets every grain, so no lumps are left for the blender to chase. The water should be around 70\u201380\u00b0C, which is roughly a boiled kettle left to stand for three to five minutes. Water that is any hotter makes matcha bitter and dulls its bright green colour.<\/p>\n

The grade of matcha matters just as much as the water. Buy drinking-grade matcha for a smoothie, because baking-grade powder is rougher and more bitter when you drink it rather than bake with it. Ordinary green tea powder often looks a dull yellow and tastes harsh.<\/p>\n

Banana, honey and other ways to change the glass<\/h2>\n

Vanilla bean paste is vanilla extract mixed with real vanilla seeds and a thickener, which is why it leaves tiny dark specks through the green. Some pastes sold in Taiwan's baking shops are made with syrup, so they add a little sweetness as well as aroma. To bring in fruit, blend in a sliced frozen banana, which also makes the drink colder and thicker.<\/p>\n

Honey pairs well with matcha and kefir too. For a two-tone glass, blend only part of the kefir with the matcha and honey, pour plain kefir into the glass, swirl the green kefir through it and finish with a light dusting of matcha. The smoothie works as part of breakfast or as a snack between meals.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Matcha kefir smoothie<\/h2>\n<\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>1<\/span> glass<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>