Moments Ritual - Matcha Latte
I am often being asked for the way I prepare and enjoy my matcha latte and so I thought I would share it with you.
But first, did you know that travelling Buddhist monks were the first people to grow and cultivate green tea in Japan, after bringing back seeds from China in the 700s, to enjoy as part of their meditation and Zen practices?
Matcha is in fact green tea leaves called 'tencha', from the Camellia sinensis plant, that are grown in the shade to block the sunlight, then steamed, dried and finally ground by a stone mill into a fine powder.
It is good to know that there are different grades amongst matcha which will depend on its location, the growing methods, cultivation and milling processes, and harvesting times.
There are a few ways to identify good quality matcha: trace its terroir and origin, its colour should be a deep vibrant green, its aroma strong, its texture consistent and thick, its flavour rich and full of ‘umami’, and lastly its packaging, preferably an airtight tin, should help preserve its colour, aroma, flavour and shelf life as matcha is indeed a delicate product.
I personally prefer using a ceremonial or premium grade for drinking and a culinary or cocktail one for cooking (watch this space as I am preparing a little recipe next), and be aware that matcha contains caffeine so you might want to avoid drinking it in the evening.
However, unlike coffee, matcha offers a slower and steadier release, without the crash, since it is also high on L-theanine, an amino acid, which provides a gentle and longer energy boost, (which helped the monks maintain some peace and clarity of mind during their meditation sessions). As you are essentially consuming the entire leaf, it is also packed with antioxidants, catechins, chlorophyll, minerals and vitamins, so here is a little tip to keep it fresh for as long as possible: if unopened, place the hermetically sealed container in the freezer, once opened, keep your matcha powder in the fridge.
Preparing a matcha latte is definitely one of my favourite things to do, weekly if not daily, as not only I am enjoying the taste of it, but I also love how each tool is an essential part of the ritual:
The ones I use are a chawan or tea cup, a chashaku bamboo scoop to measure the right amount of matcha I want, a sieve to help avoid any clumps of powder when whisking, and a chasen bamboo whisk designed to mix the powder and warm water into a light foam. You can either make thick matcha called ‘koicha’ or thin matcha ‘usucha’ depending on the amount of powder and water you decide to use.
Some people sometimes tell me that they do not like it or are unsure whether they would like it, and if I am being honest, I am not always very fond of the taste myself when I drink it in Japanese tea ceremonies or temples as I found it often too bitter for my liking. This is why I drink matcha latte and not matcha, which has the same preparation but I simply add some warm milk to it (if like me you drink plant based milk, I recommend oat or soya). And for the days I fancy something a little sweeter, I simply add a small spoon of honey into it.
The simple and most common way of making it is -
- Soak the whisk in hot water for a minute or less to soften the tips
- Sift one scoop or small teaspoon (around 2g) of matcha powder into a bowl (or add directly if you do not have a sieve).
- Pour some warm water, ideally filtered (approx. 65 ml at about 80 degrees).
- Whisk vigorously in an ‘M/W’ motion with your wrist until a layer of foam is formed providing a creamy texture.
- Enjoy as it is or add some warm milk to make a matcha latte.
- Take a moment for yourself…
Making the right matcha, or matcha latte, is very personal so I would encourage you to practise to find your preference, plus there is something quite ceremonial and deeply meditative about the whole ritual, so why not give it a try...