Matcha - Latte Grade

抹茶 (Matcha)

Kagoshima, Japan

Kagoshima - the home of the purpose-grown and processed “latte-grade” matcha. 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.

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

1. Add 1 heaped tsp/4g of matcha to a 250ml latte glass.
2. Heat 250ml milk (we recommend coconut) with steam wand (or stove, microwave etc) to 70˚C
3. Add a splash of the warmed milk (around 50ml) to your glass, stir the matcha until there are no lumps.
4. Fill the glass with remaining milk.
5. Garnish with a dusting of matcha. Enjoy with or without honey.

MATCHA LATTE CONCENTRATE

1. Sieve 50g matcha into a 1L jug.
2. Add 1L cold, filtered water to the jug.
3. Whisk to combine, ensuring there are no lumps.
4. Store concentrate in fridge for up to one week.

To make matcha latte from concentrate

1. Shake concentrate prior to use.
2. Add 100ml matcha concentrate to 150ml cold milk
3. Heat mixture with steam wand (or stove, microwave etc) to 70˚C
4. Serve in a latte glass and garnish with a dusting of matcha. Enjoy with or without honey.

To make iced latte from concentrate

1. Shake concentrate prior to use.
2. Fill glass with ice.
3. Add equal parts matcha concentrate and cold milk
4. Garnish with a dusting of matcha and a scoop of white chocolate ice-cream. 

Alternate brew methods