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) |
| Ice Cubes | 4–5 blocks (For Iced Latte) |
STEP 1: Make the Matcha Base
Sift the matcha powder into a small bowl. Add the hot water and sweetener, then whisk until completely smooth.
STEP 2: Prepare the Glass
Fill a tall glass with ice cubes to the top.
STEP 3: Pour the Milk
Pour the cold milk over the ice, leaving about an inch of space at the top of the glass.
STEP 4: Layer the Matcha
Slowly pour the concentrated matcha mixture over the milk. It will create a beautiful marble effect. Stir well before drinking!
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.