MATCHA LATTE
Here's how to make the perfect matcha latte. An easy 4-step guide using our delicious matcha powder in the upper rechelon of Ceremonial Grade. Meaning it's creamy, calming and with subtle, naturally sweet notes. Not bittter or grass-tasting. This is the highest quality also used in the traditional Japanese tea ceremonies.
Don't shy away from the equipment needed. We will guide on how to use the essential matcha Chasen, Japanese-style bamboo whisk. This tools serves both as the best method to whisk your matcha velvety smooth without any clumps, and is also a cheap therepy session.
Ingredients
- 1.5 tsp of Piohní Ceremonial Grade Matcha
- 50 ml Water
- 150 ml Milk (we like to use oat milk to complement the nutty flavour profile of our matcha powder)
- Optional — sweetener
Direction
1. Add Piohní Ceremonial Grade matcha powder into 50 ml water. We do not recommend using boiling water, since it scorches the delicate matcha powder making it taste burnt.
2. Next, infuse the matcha into the water using our chasen, bamboo matcha whisk. In back-and-forth motions, create a "W" shape with your wrist, and mix the matcha until foamy and smooth.
3. Optional — add 1 to 2 tsp of sugar or sweetener into the matcha. (This step it not needed with the high quality of our ceremonial grade matcha, but some may like it extra sweet).
4. Heat up 150ml of your favourite milk and pour over the matcha. We like to foam our milk with a handheld frother for that café-effect.
