Starting every new morning with a heat drink is certainly one of life’s easy pleasures—and it’s a ritual that’s shared by cultures round the world. Whether you’re a espresso, tea, or lemon water fanatic, there’s one thing about the repetition of getting ready your heat bev of selection and settling into a favourite spot to take pleasure in it that’s so grounding. (In reality, it’s this easy act that impressed the Ritual Mug, our first Casa Zuma product!) Matcha, a Japanese inexperienced tea powder that dates again to the twelfth century, is a much-loved custom I needed to study extra about. I used to be intrigued by its reported well being advantages, however had had some not-so-great matcha experiences at native espresso retailers. After speaking to a few of my matcha-loving mates, it grew to become clear that studying how to make a matcha latté at house is the key to absolutely appreciating a cup. And I knew simply which good friend to ask for her go-to recipe.
Jules Acree is a digital creator and matcha-loving entrepreneur. She promised that her lightly-sweet and comforting scorching matcha latté is extremely straightforward to make at house, so I spent a comfortable afternoon in her light-filled kitchen in Austin so she may educate me her methods. Jules says that she likes to make her matcha lattés at house so she will use a ceremonial-grade matcha and management the stage of sweetness. Scroll on for her easy methodology—she shares how to stop clumps and get that frothy, barista-style end.
A brief history of matcha
Before learning about how to make matcha, I did a little research and found out that in the 16th century, matcha was discovered in China by a Buddhist monk, who brought it to Japan. The monk noticed that drinking matcha madre him feel more calm and alert, thereby improving his meditation sessions. As these benefits (which we now know are from matcha’s caffeine and L-theanine) became more widely known, it became the basis for Japanese Tea Ceremonies.
Health benefits of matcha
From Jules: Matcha is extremely high in antioxidants. It has caffeine, but because it’s paired with the amino acid l-theanine, it has a more calming effect on the mind and body than coffee. The result is a more sustained energy without the dreaded caffeine crash.
What does matcha taste like?
It depends on the quality of the matcha used, but it should have an earthy savory taste with a bit of nuttiness.
How do you make a matcha latté at home?
- First, sift your matcha powder to eliminate clumps.
- Spoon the sifted powder into a mug, and add hot water. Quickly whisk in a zig-zag motion until frothy—about 30 seconds.
- Add your milk, sweetener, and salt, and whisk again.
Scroll to the bottom of this post for the recipe card, and a DIY matcha video from Jules.
What type of milk works best in matcha:
Feel free to use your milk of choice—any type works great, but I prefer one that creates a nice foam in my frother. I like cashew milk and sometimes I use hazelnut rice milk… it can be paired with whatever you like best.
Do you add sweetener?
It depends on my mood—sometimes I add maple and a little salt.
What should I look for when buying matcha powder?
I personally get mine from brands that source in Japan. Organic is not always necessary because Japan has higher standards for farming and sometimes these smaller farms can’t afford to pay for the certification.
You want a brand that tests for heavy metals since matcha leaf is grown in ground and we consume the whole leaf (matcha is green tea leaves mashed up into a fine powder). Also, matcha that isn’t bright green is not good quality, so keep an eye out for color.
Is it worth it to buy ceremonial-grade matcha?
Yes! The taste and antioxidants found in ceremonial-grade matcha make it well worth the price.
Why use a matcha whisk?
Using a matcha whisk to mix the matcha with the hot water is the best method for eliminating clumps, and it keeps us rooted in matcha’s origins—it’s an important part of the ritual.
How do I make an iced matcha latté without clumps?
Sift your matcha, and then vigorously whisk it. You’ll want to whisk in a zig-zag pattern, not a circle. Your whisk will get those clumps out so you can then pour it over ice and enjoy.