Japanese · Japan
Matcha Latte
A matcha latte is not an iced green tea with milk. It is a preparation that requires ceremony: ceremonial-grade matcha whisked with a small amount of hot water to a smooth paste before milk is added. The quality of the matcha determines the quality of the drink — cheap culinary-grade matcha produces a dull, slightly bitter drink. Ceremonial-grade matcha from Uji, Kyoto, produces a vivid green, intensely sweet-umami drink.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4 g
culinary-grade matcha powder (Encha or similar ceremonial quality)
Not yet stocked in British Columbia
240 ml
whole milk (warm
60°C)
Your own market
20 ml
hot water
Your own market
15 g
honey or agave syrup
Not yet stocked in British Columbia
2 g
sea salt
Your own market
II
The Method
1
Sift matcha powder into a small bowl to remove lumps; add 20 ml hot water.
2
Whisk with a traditional bamboo matcha whisk in a zigzag motion until matcha fully dissolves and a light foam forms (30–45 seconds).
3
Warm milk to 60°C (steaming or gentle heating); do not exceed 65°C to preserve matcha's delicate flavour.
4
Pour warm milk slowly into matcha mixture while whisking gently to incorporate; top with a thin layer of foam.
5
Sweeten with honey and salt; whisk briefly to combine.
6
Divide between two warmed cups; serve immediately.
IV
Sensory Tests
◇Where it lives or dies. The moment where matcha latte lives or dies is the paste formation — the pre-whisked paste is the technique that separates a smooth, integrated matcha latte from a clumpy green drink with floating patches of undissolved powder. The paste should be completely smooth with no specks of dry matcha visible. If lumps remain after whisking, add a few more drops of water and continue. The paste should be the colour of fresh spring grass — vivid, electric green. Brown-green paste indicates oxidised, old matcha.
Pillars V — VII
The full recipe pages are part of membership.
Cross-cuisine parallels, what to pour, and the dish's origin and lineage — on every recipe.
Enter · from $49 a year