How to make Matcha latte?
When having a bitter and tasteless Matcha tea, definitely you have used a bad quality Matcha, or your host did a mistake in the preparation. Proper preparation of tea and its quality are key to experiencing the true taste of Matcha, which due to the high chlorophyll and amino acid content is very rich and unique, and at the end leaves a sweet taste in the mouth.
For the perfect Matcha latte we should use a bamboo whisk, but we can also use some other kitchen utensils for foaming. Put about 1 teaspoon of Matcha in a cup and add a bit of cold water. Using a bamboo whisk, create a thick paste, in which you will pour 1 dcl of hot water. The water must be somewhere between 60 – 70° C, otherwise the tea will be bitter and we will destroy the active ingredients in the tea. We start to froth the Matcha with a whisk, making fast and straight movements in the shape of the letter W. If desired, you can add your favourite milk (or add plant-based milk: rice, soy, almond, coconut or oat milk) and a teaspoon of agave syrup or honey.
Treat yourself with this green bomb for health and make something beneficial for your health everyday.
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Formula with coenzyme Q10, vitamin C and B-complex for protection against oxidative damage
Matcha Chai latte*
Healthy and tasty alternative to coffee
The highest quality and the most bioavailable form of B vitamins