MATCHA LATTE

Our process for a clean, tea-forward matcha latte. Hot + iced.

1 | DOSE MATCHA.

Place chawan ("tea bowl") on a scale. Rest a sifter over the chawan. Tare. Using a chashaku ("tea scoop"), dose 2.5 grams matcha into the sifter.

2 | SIFT.

Using the back of the chashaku, scrape along the mesh of the sifter until all matcha is passed through.
Sifting is essential.

3 | ADD WATER.

Using a variable temperature kettle, heat water to 164ºF–170ºF.
Alternatively, boil water, and let cool for 9-10 minutes.
Tare your scale again, and add 50 ml (1.7 oz) water to bowl.

4 | WHISK.

Using a chasen ("tea whisk"), quickly and vigorously whip tea in a "W" pattern, making occasional circular passes to incorporate powder sticking to bowl walls. Whisk well for 2-3 minutes, or until a complete suspension is made. A fine microfoam dotted with tiny bubbles should appear.
Alternatively, use a handheld electric milk frother to quickly "whisk" matcha in a demitasse pitcher.

5 | STEAM MILK

Steam 175-300 ml (6-10 oz) milk in a pitcher. Aim for the consistency of wet paint.
Alternatively, heat milk and froth in a french press.

6 | TRANSFER MATCHA.

Transfer prepped matcha from chawan to serving cup.