A matcha latte is creamy, earthy and gently energizing. Sweetened with honey, it's balanced and comforting, and it costs a fraction of the café version. Here's how to make it perfectly at home.
What is matcha?
Matcha is finely ground powder made from specially grown and processed green tea leaves. The tea plants are shaded for several weeks before harvest, which increases chlorophyll and amino acids, including L-theanine. Because you whisk and drink the whole leaf, matcha delivers more of the leaf's compounds, including caffeine, than steeped green tea.
A teaspoon of matcha typically contains around 60 to 70mg of caffeine, though it varies.
Choosing matcha
- Ceremonial grade: Best for drinking straight with water. Vibrant green, smooth and less bitter. Usually pricier.
- Culinary or latte grade: Stronger and slightly more bitter, which stands up well to milk and sweeteners. Great for lattes, smoothies and baking.
Look for bright green color. Dull, yellowish matcha is often lower quality or stale. Store it sealed in the fridge after opening.
Ingredients (makes 1)
- 1 to 2 teaspoons matcha
- 2 oz hot water (about 175°F / 80°C, not boiling)
- 1 to 2 teaspoons honey
- 6 to 8 oz milk of choice
- Pinch of salt (optional)
Hot honey matcha latte
- Sift the matcha into a bowl or mug to prevent clumps.
- Add hot water and whisk vigorously in a "W" or zigzag motion until frothy, about 30 seconds. A bamboo whisk (chasen) works best, but a small electric frother works too.
- Stir in honey while the matcha is warm.
- Heat and froth your milk until steaming but not boiling.
- Pour the milk into the matcha and enjoy.
Iced honey matcha latte
- Sift and whisk matcha with hot water.
- Stir in honey immediately so it dissolves.
- Fill a glass with ice and milk.
- Pour the matcha over the top for a layered look, then stir.
Why not boiling water?
Water that's too hot can make matcha taste bitter and grassy. Letting boiled water cool for a few minutes, to around 175°F, gives a smoother result. It also helps keep honey's delicate aromas intact.
Variations
- Vanilla matcha: Add a splash of vanilla extract.
- Coconut matcha: Use coconut milk.
- Strawberry matcha: Spoon mashed strawberries into the bottom of an iced latte.
- Protein matcha: Blend in unflavored or vanilla protein powder.
Matcha and L-theanine
Matcha's appeal for many people is the pairing of caffeine with L-theanine, an amino acid that's been studied for promoting a calm, alert state. Many people say matcha feels smoother than coffee.
Tips for a smooth latte
- Always sift. Matcha clumps easily.
- Use the right water temperature.
- Whisk well until there are no lumps.
- Adjust sweetness gradually. Matcha's earthy flavor pairs well with just a little honey.
Storing matcha and leftovers
Matcha is sensitive to light, heat, air and moisture, all of which dull its color and flavor. Keep the tin tightly sealed and store it in the refrigerator once opened, letting it come to room temperature before opening so condensation doesn't form inside. Try to use it within a month or two of opening. If you make extra matcha concentrate, it's best enjoyed right away, since the powder settles and the flavor fades as it sits.
A chocolatey twist
For a unique matcha mocha, stir a 14g packet of HYVE Mind Focus & Memory into your warm matcha instead of plain honey. The organic raw cacao and vanilla complement matcha's earthiness, and each packet adds 80mg of L-theanine, the same amino acid found naturally in tea.
Every packet is 100% raw, USDA Organic honey with 222mg of organic lion's mane extract (20:1, dual-sourced from 100% fruiting body), organic raw cacao, organic bee pollen and organic vanilla. It's 45 calories with zero caffeine.
Use code WELCOME20 for 20% off your first order.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Not for infants under 12 months or anyone with bee or bee-product allergies.
