抹茶 (Matcha)
Kagoshima grown, Uji Kyoto milled
Kagoshima is the home of the purpose-grown “latte-grade” matcha leaves. Oh, but this is no ordinary latte-grade matcha either, it’s JAS certified organic, it carries milk just right and it stays colour-intense. It’s even suitable on its own.
One of the reasons this matcha bodes well with milk or milk alternative preparations is the deliberate combination of tea cultivars. The majority of this is made from the mid-strength Yabukita to form a base, then for umami, a portion of Asanoka is added. The famed Saemidori adds sweetness to the blend and finally smatterings of Kanayamidori are blended in for a complementing creamy mouthfeel and aroma.
The other reason is that once the tencha (tea flakes) are ready, they are sent to the world-renowned stone-milling facilities in Uji, Kyoto where they are ground to a specified consistency for the matcha to be suitably dissolvable either in water or milk.
At an excellent price-point, this is the option for those who mainly serve their matcha milky and frothy.
Appearance: fine, bright green powder
Liquor: added to milk or milk alternative, green, frothy, creamy texture
Taste: with milk or milk alternative, baby spinach, green apple, double-cream
Process: steamed, lightly fired, machine-ground
*NB: Keep airtight and store in freezer to maintain freshness
Preparation:
Because matcha is easily dissolved into liquid, you can have fun experimenting an array of preparation styles and uses. Below are a few different recipes to try out but feel free to take your experiments further by incorporating matcha into cooking, smoothies, juices and so on.
MATCHA LATTE
- Press 1 heaped tsp/4g of matcha through a strainer into a 250ml latte glass.
- Heat 250ml milk (we recommend coconut) with steam wand (or stove, microwave etc) to 70˚C
- Add a splash of the warmed milk (around 50ml) to your glass, stir the matcha until there are no lumps.
- Fill the glass with remaining milk.
- Garnish with a dusting of matcha. Enjoy with or without honey.
MATCHA LATTE CONCENTRATE
- Sieve 50g matcha into a 1L jug.
- Add 1L cold, filtered water to the jug.
- Whisk to combine, ensuring there are no lumps.
- Store concentrate in fridge for up to one week.
To make matcha latte from concentrate
- Shake concentrate prior to use.
- Add 100ml matcha concentrate to 150ml cold milk
- Heat mixture with steam wand (or stove, microwave etc) to 70˚C
- Serve in a latte glass and garnish with a dusting of matcha. Enjoy with or without honey.
To make iced latte from concentrate
- Shake concentrate prior to use.
- Fill glass with ice.
- Add equal parts matcha concentrate and cold milk
- Garnish with a dusting of matcha and a scoop of white chocolate ice-cream.
Alternate brew methods
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