Matcha isn’t just a green drink-it’s a vibe. When done right, a matcha latte is creamy, balanced, and gently energizing (no coffee jitters here). When done wrong… well, it tastes like lawn clippings.
Let’s make sure you’re firmly in the done right category.

Matcha is finely ground green tea powder made from shade-grown tea leaves. Unlike regular tea, you’re drinking the whole leaf, which means:

• More flavor

• More antioxidants

• A smoother, longer-lasting energy boost

That’s why quality matters. A lot.

A real quick Matcha Latte:

1. Use good matcha
   Bright green, ceremonial or latte-grade. Cheap matcha = bitter taste.

2. Sift it
   Sift 1–2 teaspoons to avoid clumps.

3. Add hot (not boiling) water
   About 2 oz at 70–80°C. Boiling water ruins the flavor.

4. Whisk until frothy
   Use a whisk or milk frother in a “W” motion until smooth.

5. Add milk
   Heat or froth 6–8 oz. Oat milk is a favorite for creaminess.

6. Sweeten lightly
   Honey or maple syrup—start small.

Optional: Make it iced, add vanilla, or try strawberry milk for a cool twist.

Smooth, creamy, and energizing matcha done right.