Piohni Classics
MATCHA LATTE
We're excited to share our perfect matcha recipe using our Ceremonial Grade matcha powder. This matcha gives you a creamy taste with subtle, sweet notes. Never bittter or grassy. Enjoy!
Pictured: Piohni Matcha served at Lille Petra Cafe, &Tradition
INGREDIENTS
- 2 g Piohni Ceremonial Grade Matcha
- 30 ml water (65℃ or 149ºF)
- 150 ml milk
- Optional — sweetener (not required)
DIRECTION
1. Add Piohní Ceremonial Grade matcha powder and water into your chawan bowl. We do not recommend using boiling water, since it bruns the delicate matcha powder.
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 prefer it extra sweet).
4. Steam 150 ml of your favourite milk and pour over the matcha. We recommend pairing our matcha with oat milk to complement its nutty flavour profile. Pro tip — foam your milk with a coffee machine or handheld milk frother for that café-effect. Voila, enjoy.
Q: How do I get rid of clumps in my matcha?
A: Use our bamboo matcha whisk. It serves both as the best way to whisk your matcha clump-free and a calming ritual start your day whisking away any negativity.
