How to Make the Perfect Matcha Latte

Matcha has made it’s way to the top of popularity in the health and wellness space over the past couple years and I myself and definitely jumped on the band wagon! If you are not familiar with matcha- it is made from young green tea leaves ground up into a very fine powder. Although it is just gaining popularity here; Matcha originated in China, dating back thousands of years.

Now, for me matcha can never take the place of my morning cup of coffee but I do enjoy having it in the afternoons when I need a pick me up and don’t want those coffee jitters! My favourite way to enjoy matcha is in a delicious creamy latte.


Antioxidant Powerhouse
When we are exposed to chemicals, radiation, tobacco smoke and even our food breaking down- free radicals are produced in the body. These free radicals cause damage to our cells, proteins and DNA, making us more susceptible to diseases. Antioxidants are very important because they can actually help protect our bodies against free radical damage! According to the ORAC scale (a measure of antioxidant capacity in food) matcha surpasses all other antioxidant-rich foods like blueberries, pomegranate and dark chocolate.

Enhances Energy & Focus
Matcha contains an amino acid called L-theanine which is known to help reduce stress and anxiety and improve the function of the bodies immune system. Also when L-theanine is paired with the caffeine found in the matcha tea it can improve focus and attention, as well as give a more stable boost of energy!

These are some of the great benefits that drinking matcha can have but it is important to look for one of good quality.

Here it what I look for when purchasing my matcha:

The packaging: Good quality matcha will be sold in a resealable metal tin to prevent it from becoming oxidized and affect the flavour.

The origin: Matcha from Nishio city in Aichi prefecture and Uji city in Kyoto prefecture are both generally considered the top producing areas to get your matcha from.

Organic & third-party tested: Ensuring that your matcha is not only organic but tested by a third-party to ensure it has been tested for contaminants, lead and other heavy metals.

Ceremonial grade: A ceremonial grade matcha powder will be a bright green colour, much higher in nutrients, as well as have a much more pleasant taste. Culinary grade matcha will be much more bitter and almost grey in colour.

Guide to making my perfect matcha latte:

1 1/4 teaspoon good quality matcha
1 1/2 cup plant milk of choice
2 oz hot water
1/2 tablespoon maple syrup

1. Sift 1 1/4 teaspoon of matcha into a bowl or cup.
2. Pour over 2 ounces of hot water and blend using a whisk or handheld frother for around 30 seconds.
3. Heat 1 1/2 cup plant milk of your choice (I love using unsweetened oat milk) in a sauce pan over medium-high heat. Add 1/2 tablespoon sweetener of your choice and stir until steaming. Then froth with handheld frother until foamy.
4. Add the milk to your favourite mug and pour the shot of matcha on top. Stir together and enjoy!

You can also turn this into an iced matcha latte! Just don’t heat up the milk and add in some ice cubes and pour your shot of matcha over top!

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