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.
2 | SIFT.
Using the back of the chashaku, scrape along the mesh of the sifter until all matcha is passed through. Sifting is essential.
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.
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.
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.
6 | TRANSFER MATCHA.
Transfer prepped matcha from chawan to serving cup.