Finally,
a delicious morning drink that will make a positive change to your
well-being is here. The matcha latte is becoming ever more popular, and
for good reason, as it has all the beneficial effects of coffee minus
the harmful ones. In fact, you’ve probably seen it on the menu of some
coffee shop or restaurant, but have you ever wondered what it is? In
this article, we’ll walk you through everything you need to know to make
the ultimate matcha latte, and more.
Unlike
the traditional coffee drink, a matcha latte is actually a milk tea.
Why, then, would it be called a latte? Most likely, this is attributed
to its effect, as very much like a latte, it will wake you up in no time
while comforting you with its silkiness and warmth.
The History and Production of Matcha
The
key ingredient in a matcha latte is matcha, which is an incredible type
of Japanese tea traditionally used in tea ceremonies. Japanese tea
ceremonies were conducted as early as the 9th century by Buddhist monks.
Known for lasting for hours at a time, these elaborately choreographed
ceremonies were elevated to an art form and a spiritual practice in
Japan. They are truly a signature feature of Japanese tradition and
culture, featuring matcha tea as an essential element.
The
use of matcha today, however, is not limited to tea ceremonies, as both
in Japan and all around the world, matcha has become an essential
ingredient in different drinks and desserts, such as ice cream,
cheesecake, and perhaps most significantly, the matcha latte.
Unlike
most teas, matcha is a fine powder, which is made of the finest tea
leaves that were dried and de-veined before stone-grinding. This means
that when drinking matcha you are essentially consuming the plant
instead of brewing and discarding the pulp as you do with most teas.
This type of preparation ensures that you are able to absorb
significantly more nutrients.
Another
crucial step in the production process is that the tea plants used for
matcha are grown in the shade during the last few months before harvest.
This technique gives matcha its distinctive bright green color. Also,
it urges the plant to produce more caffeine and theanine, which are the
compounds that make matcha so energizing and nutrient-rich.
The Health Benefits of Matcha
Although
we have already written about the benefits of matcha tea in a previous
article, it’s worth reminding you of the main ones:
- Matcha is rich in compounds that promote brain and immune health.
- Recent studies suggest that the amino acids contained in matcha may protect you from cancer.
- Matcha contains as much caffeine and more antioxidants than coffee.
- One of the antioxidants it contains called EGCG is proven to help both weight loss and weight maintenance.
- It is also important to note that matcha is safe for people who feel anxious, jittery, and/or tired shortly after drinking coffee.
How to Choose a Matcha Powder
Generally speaking, matcha is on
the pricier side. Note, however, that you will use much less of it than
other teas or coffee because it is very concentrated, so it’s well
worth the high price tag. Matcha comes in two different varieties, or
grades: culinary and ceremonial.
Culinary grade matcha is the affordable type and it is usually used in cooking, hence the name. However, many people favor it in drinks because of its more pronounced taste. Some of the better culinary options are practically indistinguishable from the ceremonial varieties, especially by a newbie. Look for keywords such as café, kitchen, classic, premium and ingredient grade to spot culinary matcha, and don’t be fooled, even culinary grade matcha should have a vibrant green color and pleasant aroma, so avoid yellow or brown notes and/or a strong bitter smell.
If you decide to buy a culinary grade product, my advice is not to aim for the cheapest variety and look for fresh, possibly certified matcha that lists Japan as its place of origin.
Perfect for: desserts and lattes
Price range: $5-15 per ounce
Ceremonial grade matcha is the crème de la crème of Japanese tea. The quality of this product is regulated in Japan, so we recommend buying ceremonial grade matcha that is certified. The powder should be smooth and bright green in color, and the smell should be a bit sweet and not very grassy. It should be sold in a tin container that is not transparent and sealed.
When choosing matcha, don’t forget to check the production date. The fresher it is, the healthier and tastier it will be because the anti-oxidants tend to degrade over time.
Culinary grade matcha is the affordable type and it is usually used in cooking, hence the name. However, many people favor it in drinks because of its more pronounced taste. Some of the better culinary options are practically indistinguishable from the ceremonial varieties, especially by a newbie. Look for keywords such as café, kitchen, classic, premium and ingredient grade to spot culinary matcha, and don’t be fooled, even culinary grade matcha should have a vibrant green color and pleasant aroma, so avoid yellow or brown notes and/or a strong bitter smell.
If you decide to buy a culinary grade product, my advice is not to aim for the cheapest variety and look for fresh, possibly certified matcha that lists Japan as its place of origin.
Perfect for: desserts and lattes
Price range: $5-15 per ounce
Ceremonial grade matcha is the crème de la crème of Japanese tea. The quality of this product is regulated in Japan, so we recommend buying ceremonial grade matcha that is certified. The powder should be smooth and bright green in color, and the smell should be a bit sweet and not very grassy. It should be sold in a tin container that is not transparent and sealed.
When choosing matcha, don’t forget to check the production date. The fresher it is, the healthier and tastier it will be because the anti-oxidants tend to degrade over time.
Matcha Latte Recipe
If we convinced you to give the matcha latte a go, check out this easy and versatile recipe and whisk away.
Equipment
A bamboo matcha whisk (like the
one on the picture above) or a handheld milk frother (as the one used in
the video following the recipe) is imperative for making a matcha
latte. Some articles suggest that it is possible to shake the matcha and
water in a tightly-sealed thermos, but the results I got when using
this method were disappointing: bitter clumps of matcha formed and
rendered my drink terrible. And besides, both the whisk and the milk
frother are inexpensive and easy to find in stores or online.
To make 1 serving of matcha latte, you will need:
Ingredients
To prepare our matcha latte, first, measure out 1 tsp. of matcha powder and place it into a heatproof cup. If you’re using culinary-grade matcha, it can be stronger, so I recommend adding a bit less the first time you make it and then adjusting the correct amount to your liking.
Take your handy bamboo whisk or milk frother and whisk in about 2 tablespoons of hot water until no lumps remain. Use fast zigzag motions to dissolve the clumps that may form and fluff up the mixture. DO NOT use boiling hot water because that will make your matcha bitter.
Now you can add the milk, and at this point, you have 2 options depending on how fluffy you prefer your lattes:
1. For just a little cloud of foam on top, slowly add the milk while constantly whisking to fluff up the milk.
2. If you like your latte extra foamy, however, you will need a milk frother, which you will use to foam up the milk before adding it to the matcha mixture.
Sweeten your photo-worthy latte with sugar, honey, agave syrup or any sweetener of your choice (or skip it) and enjoy!
those interested in cancer & health related topics are free to see my blog-
To make 1 serving of matcha latte, you will need:
Ingredients
- 1 teaspoon of matcha powder
- about 2 tablespoons of hot, but NOT boiling water (around 80°C/175°F
- ½ cup of hot milk of your choice (I take mine with soy milk)
- sweetener of your choice (optional)
To prepare our matcha latte, first, measure out 1 tsp. of matcha powder and place it into a heatproof cup. If you’re using culinary-grade matcha, it can be stronger, so I recommend adding a bit less the first time you make it and then adjusting the correct amount to your liking.
Take your handy bamboo whisk or milk frother and whisk in about 2 tablespoons of hot water until no lumps remain. Use fast zigzag motions to dissolve the clumps that may form and fluff up the mixture. DO NOT use boiling hot water because that will make your matcha bitter.
Now you can add the milk, and at this point, you have 2 options depending on how fluffy you prefer your lattes:
1. For just a little cloud of foam on top, slowly add the milk while constantly whisking to fluff up the milk.
2. If you like your latte extra foamy, however, you will need a milk frother, which you will use to foam up the milk before adding it to the matcha mixture.
Sweeten your photo-worthy latte with sugar, honey, agave syrup or any sweetener of your choice (or skip it) and enjoy!
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