Yuzu Lemonade Matcha with Cara Li

In our Rituals series we explore simple day-to-day rituals with our creative community and find out more about their practice with a step by step guide to making the most out of the everyday.

Here, Cara Li, co-founder of our favourite Matcha house, Matchali, shares her favourite summer drink recipe.

“I love the combination of the tart yuzu and lemon topped with a splash of refreshing soda and the earthy bitterness of matcha – makes for a great summer thirst quencher”

How To Make Yuzu Lemonade Matcha


3g Matcha
20ml Freshly Squeezed Lemon Juice
9ml Japanese Yuzu Juice
70ml Spring Water
50ml Soda Water
30ml Raw Sugar Syrup
Edible Flowers
Ice & A Tall Glass


Brew The Matcha

Whisk 3g of sifted matchali ceremonial grade matcha with 30ml of 80 degree water until you achieve a foamy layer on top. Use a bamboo chasen (whisk) and a tea bowl (chawan).


Prepare The Lemonade

Add ice to a tall glass and combine the freshly squeezed lemon juice, yuzu juice, spring water and soda.
Add a shot of raw sugar syrup to taste. At Matchali all of our drinks are made on the less sweet side.


Combine The Matcha & Garnish

Slowly pour 1 shot of matcha into the yuzu lemonade.
Garnish your drink with edible flowers.


Serve Flower-Side

Escape the heat outdoors and create a summer-inspired table with warm and vibrant florals.

Follow Cara’s matcha journey here: @cara_li91
Visit matchali_hk for more summer-inspired drinks