Matcha Latte - 100g

Kagoshima, Japan

Kagoshima - the home of the purpose-grown and processed “latte-grade” matcha. Oh, but this is no ordinary latte-grade matcha either, it’s JAS certified organic, it carries milk just right and it stays colour-intense. It’s even suitable on its own.

Appearance: fine, bright green powder
Liquor: added to milk or milk alternative, green, frothy, creamy texture
Taste: with milk or milk alternative, baby spinach, green apple, double-cream
Process: steamed, lightly fired, machine-ground

*NB: Keep airtight and store in freezer to maintain freshness

Preparation:
Because matcha is easily dissolved into liquid, you can have fun experimenting an array of preparation styles and uses. Below are a few different recipes to try out but feel free to take your experiments further by incorporating matcha into cooking, smoothies, juices and so on. 

HOT MATCHA LATTE

1. Add 1 tsp/4g (or to taste) of matcha to a 250ml latte glass.
2. Heat 250ml milk (we recommend coconut) with steam wand (or stove, microwave etc) to 70˚C
3. Add a splash of the warmed milk (around 50ml) to your glass, stir the matcha until there are no lumps.
4. Fill the glass with remaining milk.
5. Garnish with a dusting of matcha. Enjoy with or without honey.

ICED MATCHA LATTE

1. Add 1 tsp/4g (or to taste) of matcha to a small cup or dish.
   
2. Add a splash of boiling water and mix the matcha until there are no lumps.
3. Fill a glass or cup with ice.
4. Top with your choice of milk, making sure to leave enough room for the matcha mixture on top
5. Pour the matcha/water mixture over your ice and milk and enjoy!