Drinking matcha latte has become a morning and afternoon ritual for me. It’s soothing and comforting, not to mention smooth, creamy and delicious. The act of making the tea itself is very calming, especially on a very busy day. It brings me back to me. It allows me to pause, breathe and enjoy a moment of calm among the bustle. I’m here, right now, alive. Life is good.
Why I love my Matcha Latte
Unlike green tea where leaves are discarded after they are infused into the hot water, with matcha you’re drinking the actual leaves. It’s rich in antioxidants and nutrients. But above all, I love the taste of matcha, especially matcha latte. Matcha itself has a very strong earthy taste but it becomes a lot milder after you mix it with milk (soy milk in my case). It also has a high amount of caffeine (similar to a cup of coffee) but unlike coffee, it doesn’t cause adrenaline spikes. It creates a rather calm alertness with no spikes and crashes. It comes on gently and leaves just as gently. It’s beautiful.
I currently use organic matcha tea powder from Kenko Tea, which are pure stone ground tea leaves with slight sweetness, and grassy tones with a slight tannin. This is one of the best tasting matchas I’ve had here in Australia. Yes, it may seems quite expensive at first at $44 per 30 grams, but it’s actually cheaper than a buying a cup of latte. 30 grams gives you around 30 cups of matcha latte so it works out to about $1.50 a cup.
This is how I make my matcha latte almost every day. It’s nothing fancy and it’s probably not the best way to do it, but it works for me. I don’t use a sieve and most days I don’t even use a milk frother (though it will taste even better if you do). But honestly, you can just use warm or hot milk and it would be just as nice. You really can’t mess it up. Matcha latte is amazing and I hope you will try it one day, if you haven’t already.