Matcha Latte we love or hate! If you are one of the amateurs, here is the recipe. I received it in a press kit and I thought it would interest some of you. Personally, I’m one of those who don’t like it at all. I feel like I’m drinking an herbal juice.
The only precaution to take when you use
matcha whether it’s for a latte like here or in the bakery concerns the quality of the matcha tea. It must be excellent, which usually costs a kidney. But the good news is that you only need very little of it. Here it is a matcha from Omacchaya. They explain on their website that what makes the price difference is basically the production method. Then come to add other parameters such as the origin and the choice of tea trees (tensha, cultivar), the age of the shoots during the picking and the use of chemical components or not in the culture.
here is the recipe of matcha latte :
For 1 bowl :
Sift the tea powder in the tasting bowl. Using a knife, reduce the white chocolate into thin slices. Put them in the bowl as well. Pour 10 to 20 ml of hot water at 80°C and mix by whisking gently.
A recipe from Omacchaya’s press kit.