Matcha is not a forgiving drink. The temperature matters. The vessel matters. Plastic changes the taste. Drinking from a disposable cup taints the taste and misses the point entirely.
Here's which KeepCup to use — and how to make the most of what's in it.
Why the Cup Matters for Matcha
Matcha has a flavour profile that picks up everything around it. Plastic contact dulls it. A cup that holds residual smell from yesterday's coffee ruins it. Temperature that's too high destroys the L-theanine that makes ceremonial grade worth paying for.
The right cup keeps the colour true, the temperature honest, and the taste clean. The wrong one is expensive matcha wasted.
For Hot Matcha — Brew Cork
Tempered glass with a natural cork band. No plastic in contact with your drink — the glass carries nothing forward, so the matcha tastes exactly as it should. The clear body means you can see the colour as you whisk, watch the froth settle, know when it's ready.
The cork band keeps your hand comfortable at temperature. The lid keeps the heat in for the commute or the desk.
Best for: Morning ceremonial matcha. Matcha latte. The slow ritual that deserves the right vessel.
How to make it:
Sift 1–2g ceremonial grade matcha into your Brew Cork. Add 70ml water at 70–80°C — not boiling, never boiling. Whisk in a W motion until frothy. Top with steamed oat or whole milk. Lid on. Go.
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For Iced Matcha — Cold Cup Longplay
Tempered glass inner with a clear outer sleeve. The glass means the matcha colour comes through fully — every layer of the drink visible from the outside. The sleeve keeps condensation off your hand and the glass protected.
The central straw is wide enough for matcha with oat milk and ice. The spill-proof valve means it goes in the bag without a second thought.
Best for: Iced matcha latte. Brown sugar matcha. Strawberry matcha. Any layered matcha drink worth looking at before you drink it.
How to make it:
Whisk 2g matcha with 60ml water at 80°C until smooth. Add ice to your Cold Cup Longplay. Pour over cold oat milk — fill to about two thirds. Spoon or pour the matcha shot over the top. Watch it sink. Stir or sip through the straw as it folds in.
For All-Day Iced Matcha — Thermal Cold Cup
Double-wall vacuum insulated stainless steel, press-in clear lid, central straw. Iced matcha at 8am stays iced at 2pm. No condensation, no dilution from warming, no compromise on temperature.
The press-in lid shows the fill. The straw handles the thickness of a matcha latte without resistance.
Best for: The person who makes a large iced matcha in the morning and wants it still cold at their 2pm meeting. The desk drinker. The long day.
How to make it:
Double the recipe. Whisk 3–4g matcha with 100ml water at 80°C. Add ice to your Thermal Cold Cup. Top with cold oat milk. Pour the matcha over. Seal, bag, go.
For Matcha on the Move — Commuter Cold Cup
Fully insulated, fully sealed, gloss lid, built for the bag. The Commuter Cold Cup keeps the cold in and the condensation out — dry hands, dry bag, cold matcha from the morning commute to wherever the afternoon lands.
The central straw has a spill-proof valve. The lid screws on and stays on. Iced matcha that genuinely travels.
Best for: The packed bag. The commute. The person who needs the cup to seal completely and not think about it again.
How to make it:
Same as the Longplay recipe — whisk, ice, oat milk, matcha. Pour into the Commuter Cold Cup, screw the lid, drop in the straw, go.
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The Quick Guide
| Drink | Cup |
|---|---|
| Hot matcha latte | Brew Cork |
| Iced matcha — desk or café | Cold Cup Longplay |
| Iced matcha — all day cold | Thermal Cold Cup |
| Iced matcha — commute | Commuter Cold Cup |
A Few Matcha Notes Worth Knowing
Temperature — 70–80°C. Boiling water makes matcha bitter. A thermometer is worth it if you're using ceremonial grade.
Grade — Ceremonial for drinking, culinary for baking. The difference in taste is significant enough to matter in a clear glass cup.
Milk — Oat milk is the standard for good reason. Barista oat milk froths better and holds the green colour of the matcha without fighting it.
Whisk — A bamboo chasen gets the best froth. A milk frother works. A spoon does not.
Shop the full Cold Cup range >
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