Matcha Latte

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Why do people love matcha lattes so much? There’s the famous Starbucks matcha latte, and even the Dunkin matcha latte – why?! Read on to find out!

I have to admit, I used to steer clear of anything matcha for a while. Whenever I ventured to try this green, health-evoking drink, I was always met with a bitter, chalkiness in my mouth.

Then, an insatiable curiosity got the better of me – especially because of the matcha health benefits that everyone was talking about. So I ventured into finding the best matcha green tea near me to try a variety and find out, for myself, what the hype was all about…

The rest is history – the Umamiologist’s Matcha Latte recipe is born.

Does Matcha Have Caffeine

If you’re ever wondering, “Does matcha have caffeine?” Yes, there is caffeine in matcha! I’ll keep things simple… While there’s about a fourth of the caffeine in a regular cup of green tea compared to a cup of coffee, depending on the matcha variety and how much matcha powder you use, a cup of matcha green tea can have up-to or even more caffeine than coffee.

Keep in mind, unlike caffeine in coffee, matcha caffeine doesn’t give you the caffeine jitters. Matcha caffeine content is a bit different because it has an amino acid called, L-Theanine. This, apparently, helps soothe anxiety & stress and helps calm you.

Another fascinating matcha caffeine fact is that our body absorbs it more like water, which means that the matcha caffeine releases slowly and gradually vs the coffee caffeine that gives you an immediate jolt. So the caffeine in matcha would last longer and doesn’t give you that caffeine crash. Who knew?

What Is Ceremonial Grade Matcha

Ever notice the word, “ceremonial” when you were ordering a matcha drink? Ceremonial matcha is one of the main 3 grades of matcha.

Ceremonial grade matcha is the most expensive and sought after because it has a smoother flavor and is perfect for matcha tea – it’s not bitter! They have a more vibrant shade of green compared to the other grades. These tea leaves are taken from the first harvest, de-stemmed, de-veined, then stone grinded to a fine powder.

Culinary grade is the next grade of matcha. It’s from the second harvest of green tea leaves. Culinary grade matcha has a more bold and rich flavor (even a bit bitter) so it balances out with other ingredients used while cooking with it – check out our Matcha Tiramisu, it’s excellent!

The third is the ingredient grade. These are from the later harvest tea leaves and have more of a yellowish tint to the green and has a definite green tea bitter taste. These are mostly used in food production or supplements.

The Ingredients for Matcha Latte

• 1/2 teaspoon Ceremonial Grade Matcha (Culinary Grade Matcha is OK too)
• 1 cup Reduced Fat Milk (or other milk of your choice)
• 1 teaspoon Agave Nectar (or other sweetener) optional to taste

The Equipment Needed

• Tea Kettle
• Matcha Bowl (or other bowl with round base)
• Bamboo Whisk
• Bamboo Scoop
• Small Sifter
• Milk Frother (optional for warm, foamy milk)

Should You Bloom Your Matcha Whisk

Traditionally, the matcha whisk, or the chasen, is used for frothing matcha. I personally love my chasen and am super happy with how quick and easy it is to use, clean, and store.

So what does it mean to “bloom” your matcha whisk? Well, there’s a couple of parts to that. One, when you first purchase a bamboo matcha whisk, you should soak it in warm water to get rid of any impurities and let the prongs open up a bit – allowing it to bloom. Two, as your matcha whisk is used more and more, the core and the curls at the end of the bamboo prongs with uncurl naturally – so blooming with usage.

Whether you let your chasen bloom or not upon first purchase, it’s always good to soak it in warm water (just a quick 20-ish seconds) before each use so it softens the bamboo (for flexibility) and helps it last longer.

How to Prepare Matcha

Ready to be whisked away by this oh-so-simple matcha latte recipe?

To prepare, make sure you soak your matcha whisk in warm water – this will help soften the bamboo prongs.

First, take the sifter and place it over the matcha bowl. Then take your bamboo scoop to add the matcha powder. You’ll use the same bamboo scoop to gently sift the matcha through the sifter into the bowl. You’ll be left with a fine, clump-free matcha powder.

Heat some filtered water to 175 degrees Fahrenheit – the recommended temperature for matcha is anywhere from 140-176 degrees Fahrenheit. Most electric tea kettles have a temperature setting for green tea. Main tip to keep in mind is that we’re going for hot water, not boiling water.

Pour about 2oz of the heated water into the matcha bowl, just enough to submerge the powder for whisking.

Use the bamboo whisk to mix the matcha powder into the water until it all dissolves. The proper way to whisk with the chasen is to move it back and forth in an “M” or “W” shape for about 10-20 seconds until bubbly froth forms. Also, try not to let the bamboo prongs touch the bottom of the bowl to keep them from breaking or from additional wear and tear.

We love the taste of agave nectar with matcha. If you would like a sweet matcha latte, pour in half a teaspoon to a tablespoon of agave nectar (to taste) at this point!

How to Make Matcha Latte

Pull our your milk frother to heat and froth your favorite milk of choice. I’ve chosen reduced fat milk, but any milk will do!

Pour your warmed milk into the matcha bowl and mix the milk into the matcha. Just a few swirls should do it!

Then pour your matcha latte into a cup and top it with the milk foam and a little more matcha powder for that extra matcha flavor! Now that’s a heart-warming drink – enjoy!

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