Matcha Latte
Matcha powder and steamed milk — Eisai's 12th-century tea ceremony tradition meeting 2010s specialty coffee culture in a globally photogenic premium latte.
- 1 tspmatcha powder(ceremonial grade preferred)
- 2 ozhot water(not boiling, about 175F)
- 6 ozmilk(steamed, any variety)
- 1 tsphoney(optional)
- 1Sift matcha powder into a bowl or mug to remove clumps.
- 2Add hot water and whisk vigorously until smooth and frothy.
- 3Heat and froth milk.
- 4Pour frothed milk over matcha mixture.
- 5Sweeten with honey if desired.
- 6Dust with additional matcha.
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The Matcha Latte emerged as a mainstream Western cafe beverage in the 2010s following the global spread of Japanese tea culture through specialty coffee shops and the wellness movement. Matcha — stone-ground green tea powder from shade-grown Camellia sinensis leaves — has been central to Japanese tea ceremony, or chado, since the Buddhist monk Eisai brought the practice from China in the 12th century. The shade-growing process, which increases chlorophyll and L-theanine content while moderating caffeine, gives matcha its distinctive umami depth and calm, focused energy effect distinct from coffee. The cafe-style latte format, steaming milk and whisking it with matcha powder, was developed by specialty coffee culture as a premium alternative to espresso-based drinks, and quickly became one of the most instagrammed beverages of the decade.
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