How to Make a Matcha Latte with a Tea Infuser Egg

Quick Answer

Yes, you can make a delicious matcha latte with a tea infuser egg—no bamboo whisk required. Simply steep loose leaf matcha in warm milk or water using the infuser, then sweeten and froth to your liking. This method is perfect for beginners or anyone without specialized matcha tools.

Making a matcha latte at home usually brings to mind bamboo whisks and special bowls, but you don't need those tools to enjoy a creamy, flavorful cup. A tea infuser egg—a simple mesh ball on a chain—can do the job surprisingly well, especially if you're using loose leaf matcha or matcha blends. It's a practical, low-cost alternative that fits into any kitchen drawer.

In this guide, we'll walk you through the steps to make a matcha latte using a tea infuser egg, highlight common mistakes to avoid, and share which matcha products work best for this method. Whether you're new to matcha or just looking for a simpler prep, you'll have a reliable recipe in minutes.

Why Use a Tea Infuser Egg for Matcha?

A tea infuser egg is a small, perforated metal ball that holds tea leaves while they steep. It's traditionally used for loose leaf tea, but it can also work for matcha if you use the right type. Since matcha is a fine powder, a standard infuser egg with larger holes might let powder escape, so look for one with a fine mesh. The TEA LATTE STRAINER (STAINLESS STEEL) is a great example—it's designed to filter out loose leaf teas and spices, making it suitable for matcha lattes.

Using an infuser egg is simpler than a whisk because you don't need to master the 'M' motion or worry about clumps. You just add the matcha to the infuser, steep it in hot liquid, and stir. It's also portable and easy to clean, making it a convenient choice for travel or office use. However, note that matcha powder doesn't fully dissolve in water like instant coffee; steeping extracts flavor, but you may get a slightly grainier texture compared to whisking.

• Choose a fine-mesh infuser egg to minimize powder leakage.
• Use loose leaf matcha or a matcha blend that's designed for steeping, not just culinary-grade powder.
• Keep the infuser egg submerged fully to ensure even extraction.

Choosing the Right Matcha for Infuser Egg Preparation

Not all matcha is created equal, especially when using an infuser egg. Ceremonial grade matcha is finely ground and meant for whisking, so it may clog a mesh infuser or produce a weak brew. Instead, look for matcha that's described as 'loose leaf' or 'culinary grade'—these are more forgiving and often have a bolder flavor. The IZU GREEN matcha is a culinary grade option that's versatile for lattes and smoothies, making it a solid choice for infuser egg brewing.

Another option is to use a flavored matcha blend that includes larger tea pieces, like MATCHAI, which combines green tea with chai spices. The larger pieces steep well in an infuser egg and add a unique twist to your latte. If you prefer a caffeine-free alternative, TIGER MATCHA is a rooibos-based matcha with almond-caramel notes that also works in an infuser egg. These blends are less powdery, so they're less likely to escape through the mesh.

• Avoid ultra-fine ceremonial matcha for infuser eggs—it can clog the mesh.
• Culinary grade matcha or matcha blends with larger pieces are ideal.
• Flavored matcha like MATCHAI adds spice without extra sweeteners.

Step-by-Step: Making a Matcha Latte with a Tea Infuser Egg

Start by heating your milk or plant-based milk to about 160°F (70°C)—just below boiling. While it heats, fill your tea infuser egg with about 1 to 2 teaspoons of matcha, depending on how strong you like it. Secure the infuser and place it in a mug. Pour the hot milk over the infuser, ensuring it's fully submerged. Let it steep for 3 to 5 minutes, then remove the infuser. Sweeten with honey, syrup, or your favorite sweetener, and stir well.

If you prefer a frothier latte, you can use a handheld milk frother after removing the infuser, or simply whisk vigorously with a fork. The key is to not over-steep, as matcha can become bitter. Also, be mindful of the temperature—boiling milk can scald and ruin the delicate flavor. Practice with small batches to find your perfect steeping time and matcha-to-milk ratio.

• Steep for 3-5 minutes; longer can make the latte bitter.
• Use a fine-mesh infuser egg to keep powder in.
• Stir after removing the infuser to incorporate any settled matcha.

5 Steps to a Perfect Infuser Egg Matcha Latte

1. Choose the right matcha: Select a culinary grade matcha or a blend with larger pieces, like IZU GREEN or MATCHAI, to avoid clogging the infuser egg. Avoid ultra-fine ceremonial matcha for this method.
2. Heat your milk: Warm milk or plant-based milk to around 160°F (70°C). Don't boil it, as high heat can make matcha bitter. Use a thermometer if you have one; otherwise, look for small bubbles at the edges.
3. Fill the infuser egg: Add 1-2 teaspoons of matcha to the infuser egg, depending on your strength preference. Secure the clasp tightly. Start with less matcha and adjust to taste.
4. Steep in hot milk: Place the infuser in the mug and pour the hot milk over it. Ensure it's fully submerged and steep for 3-5 minutes. Set a timer to avoid over-steeping, which causes bitterness.
5. Sweeten and stir: Remove the infuser, add your favorite sweetener (honey, syrup, etc.), and stir well. For extra froth, use a handheld frother or whisk. Taste and adjust sweetness or strength before serving.

Products That Work Well with This Method

• TEA LATTE STRAINER (STAINLESS STEEL): This beautiful and sturdy strainer will filter out unwanted loose leaf teas and spices out of your latte mix. It's designed for easy handling while you pour out of your pot. It's a fine-mesh option that prevents matcha powder from escaping, making it a reliable tool for infuser egg-style brewing.
• MATCHAI: Craving matcha but also want a chai? We got that! This twist on the classic matcha has been enlivened with chai spices and is guaranteed to be your next favourite matcha addiction. The chai spices and larger tea pieces steep well in an infuser egg, giving your latte a bold, spicy flavor without the need for whisking.
• IZU GREEN: Matcha is made from green tea leaves finely milled and powdered. With its high caffeine content it's a great replacement for coffee. Our culinary grade matcha is versatile and great for lattes, smoothies and adding to your breakfast bowl! As a culinary grade matcha, it's less likely to clog a mesh infuser and provides a strong, versatile base for your latte.
• TIGER MATCHA: Smooth tasting Rooibos matcha that has an almond-caramel aroma and cacao notes that embraces you like a hug. This rooibos-based matcha is caffeine-free and steeps nicely in an infuser egg, offering a comforting, nutty latte option.

Making a matcha latte with a tea infuser egg is a simple, tool-light approach that works well with the right matcha and a fine-mesh infuser. Experiment with different blends like MATCHAI or TIGER MATCHA to find your favorite flavor, and don't forget to clean your infuser egg thoroughly after each use. Enjoy your homemade latte!