Ingredients (Materials)
| Item | Amount |
| Matcha Powder | 3g (0.11oz) |
| Hot Water | 100ml (3.4oz) around 80°C (176°F) |
| Milk | 100ml (Dairy or Plant-based) |
| Sweetener | 1–2 tsp (Sugar, Honey, or Syrup) |
STEP 1: Sift the Matcha
Sift the matcha powder (3g / 0.11oz) into a cup or bowl using a fine-mesh strainer to remove any clumps.
STEP 2: Dissolve the Matcha
Add the hot water and whisk vigorously in a zigzag motion until the matcha is smooth and frothy.
STEP 3: Heat the Milk
Warm the milk in a small saucepan or microwave. For a café-style texture, use a milk frother to create a light foam.
STEP 4: Combine and Sweeten
Pour the hot milk into the matcha mixture. Add your preferred sweetener and stir gently to combine.
Professional Tips for the Perfect Matcha Latte
1. Temperature is Key
Never use boiling water (100℃) to dissolve your matcha. Boiling water burns the delicate leaves and results in a bitter taste. We recommend using water at 80℃ (176°F) to bring out the natural sweetness (Umami) and vibrant green color.
2. Sifting is Essential
Matcha powder is very fine and tends to form small clumps due to static electricity. Always sift the powder through a fine-mesh strainer before adding water. This simple step ensures a silky-smooth texture without any powdery lumps at the bottom of your cup.
3. Proper Whisking Technique
When dissolving the matcha, use a bamboo whisk (Chasen) or a small electric frother. Move the whisk in a "W" or "Z" motion rather than a circular one. This incorporates air into the liquid, creating a thick, creamy foam that carries the aroma beautifully.
Milk Pairing Recommendations
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Whole Milk: Best for a rich, classic, and creamy latte.
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Oat Milk: Highly recommended! Its natural sweetness and nutty undertones pair perfectly with the earthy notes of matcha.
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Soy Milk: A great low-fat option that adds a slightly savory depth to the drink.