MATCHA LATTE

MATCHA LATTE

Our process for a clean, tea-forward matcha latte. Hot + iced.

 

1 | DOSE MATCHA.

Place chawan ("tea bowl") on a scale. Rest a sifter over the chawan. Tare. Using a chashaku ("tea scoop"), dose 2.5 grams matcha into the sifter.

Matcha Into Sifter


2 | SIFT.

Using the back of the chashaku, scrape along the mesh of the sifter until all matcha is passed through.
Sifting is essential.

Sifting Matcha


3 | ADD WATER.

Using a variable temperature kettle, heat water to 164ºF–170ºF.
Alternatively, boil water, and let cool for 9-10 minutes.
Tare your scale again, and add 50 ml (1.7 oz) water to bowl.

Add Water to Matcha


4 | WHISK.

Using a chasen ("tea whisk"), quickly and vigorously whip tea in a "W" pattern, making occasional circular passes to incorporate powder sticking to bowl walls. Whisk well for 2-3 minutes, or until a complete suspension is made. A fine microfoam dotted with tiny bubbles should appear.
Alternatively, use a handheld electric milk frother to quickly "whisk" matcha in a demitasse pitcher.

Whisking Matcha


5 | STEAM MILK

Steam 175-300 ml (6-10 oz) milk in a pitcher. Aim for the consistency of wet paint.
Alternatively, heat milk and froth in a french press.

Steaming Milk


6 | TRANSFER MATCHA.

Transfer prepped matcha from chawan to serving cup.

Matcha into Cup


7 | POUR.

Pour steamed milk into tea per a traditional latte.

Matcha Latte Pour

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For an iced matcha latte, follow steps 1-4, and:

5b | POUR MILK OVER ICE.

Fill a glass with ice (100 grams) and add 200 ml (6.75 oz) of milk.

Milk over Ice


6b | ADD MATCHA.

Pour prepared matcha over milk + ice. Stir or let cascade.

Matcha Over Milk and Ice

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Also in Signature Drink Guides

BLACK TEA OLD FASHIONED
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Horchata made with chai concentrate and from-scratch rice milk.
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Matcha shots over ice cream. The tea importer's affogato.