Matcha Latte

Matcha is to the tea family what diamonds are to cheap rocks: definitely belonging in the more refined category, and quite a bit more worshipped among tea devotees. No question, there are matcha lovers and those that can’t abide the stuff, the latter being the bruh-why-I-am-drinking-seaweed faction. Whether you love it, are curious, or aren't the biggest fan, please stay with me a bit. A matcha latte—a really good matcha latte—bridges the lover/hater divide. For tips on how to craft a great one, I zeroed in on Sorate, a bijou-size shrine dedicated to premium Japanese teas. Keep reading on for everything I learned on how to make a great matcha latte, right at home:

First, what is matcha?
Matcha is green tea leaves ground into powdered form—that’s it. Matcha boasts enormous health benefits. It’s really a warehouse stocked with antioxidants. There are 3 grades of matcha:
— Ceremonial. This is the most expensive and coveted with a smooth, silky profile. It's also expensive; you don’t need to blow your bucks on ceremonial grade for a good matcha latte.
— Culinary. This grade is robust and, when purchased from a reputable purveyor, is still perfectly acceptable for straight-up drinking and for blending into smoothies, etc., making it perfect for matcha lattes.
— Ingredient. The most affordable option, this grade is on the bitter side, but still good for culinary uses.

How to make the best matcha latte:
Making matcha is “not just about the ingredients but also about the meticulous technique and respect for tradition,” says Silvia Mella, founder of Sorate. Don’t skip her 3 key guidelines when making your own:
— Precise measurement and proper whisking. “Measure your matcha carefully. Using a fine sieve, sift the matcha powder to ensure a smooth, lump-free mixture and precise measurement,” Mella insists.
— Make that paste. It’s crucial you make a paste with a little hot water before adding the rest of the liquid, and never use boiling water, only hot.
— Whisking technique. To acheive that frothy, vibrant green matcha latte, Mella recommends to gradually add the remaining hot liquid while whisking the matcha paste briskly in a ‘W’ or ‘M’ motion.

Tip: One can choose to bypass a sweetener, but for me it helps buff out the seaweed-forward edges a bit. Use granulated sugar, or any sweetener you prefer to use in your latte.

Made this recipe? Let us know how it went in the comments below!