KAGE TIPS ON MATCHA LATTE
Dig into the secret of coffee shops’ best matcha lattes.
The matcha latte, a vibrant green drink from traditional Japanese tea ceremonies, has gained global popularity for its earthy flavor, creamy texture, and health benefits. Offering antioxidants and a calm energy boost, it perfectly blends ancient tradition with modern wellness trends.
Here are our tips to make the best matcha latte at home:
Choosing your matcha
In general, it is advised to pick a cooking grade matcha (3rd harvest) in order to make your matcha latte, for its strong and bitter taste, to make it stand out with the amount of milk. For Kage tea, we chose a matcha qualitative enough for a matcha tea, but strong enough for a latte. With our Ryoku Matcha from the 1st harvest, you can enjoy a qualitative matcha with a strong enough flavor to enjoy with milk.
Thanks to the blend of our cultivars, a blend of Fushuun and Sayama Kaori leaves. The first will bring the delicate sweet fragrance of fresh grass with a touch of umami. The latter brings a sweet astringency, vegetal aromas and nutty flavors.
Choosing your milk
The choice of milk is a crucial choice for your latte, since it will be dominant in the taste of you drink.
Dairy or plant-based
In general, we advise choosing a plant-based milk for its natural sweetness (adding a sweetener is optional) and how it interacts with catechins (antioxidant) in matcha. Dairy milk contains proteins that can lower the health benefits and thus limit the absorption of antioxidants. However, dairy milk is still great source of calcium which are beneficial for bone and muscle. Depending on why you are drinking you will be able to choose milk.
Dairy, oat or coconut
Depending on the milk, the texture/mouthfeel and taste will be different.
Dairy : it has a creamy texture, subtle sweetness that balances well with the grassy note of our Ryoku Matcha . The fat content helps to create a silky and rich texture.
Oat : this milk has a natural and slightly sweet flavor that does not overpower the Ryoku taste without adding any sweetener.
Coconut : this milk has a distinct tropical sweet flavor and will add a unique flavor profile into your matcha Latte. You will have a less creamy and an airier foam which will lighten your matcha latte.
Get equipped with the right tools
The Chasen
A traditional Japanese whisk made of bamboo. It will create a creamier and denser texture while retaining a rich and pure matcha flavor.
The Chashaku
Also made from bamboo, the chashaku is originally used during the tea ceremony. Although you can certainly use a regular spoon with a digital scaler. Chashaku can help you to measure the weight and create a ritual atmosphere. Chashaku can typically hold about 1gr of matcha powder.
The Sifter
using a sifter for your matcha will prevent powder from clumping and ensure that the matcha is distributed evenly.
The Matcha bowl
A matcha bowl is designed perfectly for having a optimal aeration and support the whisking motion.
Water
Last but not least, one of the most important thing after the matcha: Water should be filtered and have a pH between 6,8 and 7,2. Tap water and too mineralised water can alter the matcha taste. Regarding temperature, we advise heating your water up to 70°C (for green tea it is generally around 65°-80°C).
Now that you’re ready, make your own matcha latte at home!