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  • Writer's pictureNatalya Fisher

Iced Matcha Hibiscus Tea

Updated: Feb 4, 2021

Vegan ~ Gluten Free

Iced Matcha Hibiscus Tea


You might be new to Matcha or you are a long-time love of it. If your new, matcha is extremely healthy & is a great alternative if you are looking to cut back on coffee.

There are many reasons why you should switch to drinking matcha instead of coffee.

Caffeine in coffee is addictive. The crash from coffee makes us crave more coffee. Matcha has caffeine as well but since it has an amino acid called L-Theanine which causes a sense of calmness. Matcha isn't addictive & doesn't cause headaches. Since it has caffeine it is still smart to stay hydrated with water. Matcha also has a lot of antioxidants & anti-aging properties that keep us looking younger. Drinking a cup of matcha boosts our metabolism.

It's packed with fiber, vitamin C, zinc, & magnesium.

Matcha is my favorite drink & I love adding it to mostly everything. I use it in desserts & even some savory dishes. Honestly, anything Matcha makes my heart jump!

It has an earthy flavor & a vibrant green color. A small amount usually goes a long way. Give it a try! If you are new to Matcha try a latte first, or add a little sweetener.

Tip: When buying Matcha look for a ceremonial grade from Japan.

Those are usually the purest forms of Matcha.

If you are looking for a brand - I use Matcha Trove.

You can use the code Littleleaf10 to save an extra 10% off your order.

This recipe makes a 16 oz. cup.


Ice to fill the cup

¾ cup of Hot Water

½ heaping tsp of Matcha Powder (I use Matcha Trove. It is ceremonial grade matcha from Japan. Use the code: littleleaf10 at checkout to save an extra %10 off your next order).

1 ½ tsp Hibiscus syrup (I use Wild Hibiscus with the flowers in the syrup)

Optional: 1 Hibiscus Flower to top it off


  1. Boil the water.

  2. In a measuring cup add the matcha powder. Pour the hot water over the powder & use a whisk to make sure it's fully dissolved. If you don't have a whisk you can use a fork.

  3. Fill a 16 oz. cup with ice. Usually, I let the matcha cool down for a few minutes before pouring over the ice but if you pour it over the ice while it's hot, mix it & just add some more ice.

  4. Pour in the hibiscus syrup & stir it. I like to drink my matcha with one of my reusable straws.

  5. Optional: If you have the hibiscus flowers in the syrup you can take one out & top the Matcha with it. I enjoy eating it at the end.

Serve & Share with Love


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