Haven't made matcha before? Wanting to make the best matcha latte recipe. We think this is pretty close. It's super easy. We like to treat it similar to how you would make a coffee. Start off with making your "teaspresso".

What you need to make a matcha latte:

Matcha - a powdered green tea, which must be shade grown to be classified as matcha. What type you choose to put in your latte is up to you. We generally recommend a matcha with a medium to high (distinct to rich) astringency level to complement the creaminess of milk. Click here to read our guide on our matchas to help you decide.

Chawan (Tea bowl) - A shallow wide bowl. Traditionally made without a spout as you would drink from the same bowl you whisked your tea in. A pourer spout is ideal if you want to make your latte in another vessel to prevent spillage. 

Chasen (Tea whisk) - A traditional bamboo whisk, electric whisk, resin chasen whisk or a bottle to shake it in. Something that can help 

Sieve - helps to break up the clumps of the matcha for a easier whisk and smoother matcha optional

Spoon - if you are using a metal sieve, it's best to use a metal spoon. The traditional bamboo spoon, the chashaku, may break off small pieces of bamboo into your drink if you brush it against a metal sieve.

See a visual tutorial for creating matcha lattes here.

Make Thea's Golden Ratio Matcha Latte

MATCHA BASE - 'TEASPRESSO'

1:7.5 golden ratio teaspresso for hot matcha latte

2 teaspoons (4g) of matcha powder
30mls of warm water, we recommend 60°C / 140°F

1:10 golden ratio teaspresso for iced matcha latte

2.5 teaspoons (5g) of matcha powder
50mls of warm water, we recommend 60°C / 140°F

1:25 golden ratio teaspresso for matcha green tea - usucha 'long green'

1 teaspoons (2g) of matcha powder
50mls of warm water, 60°C / 140°F

WHY ARE THERE DIFFERENT RATIOS? 

just an opinion

Ultimately to create a better texture and drinking experience to yourself and your guests.

Giving a hot matcha latte a thicker base, binds better with hot milk. 

An iced matcha latte holds a certain aesthetic quality to it. Having a thinner base creates a lighter flow when the matcha suspends. Have it too thick and it can look dense.

A lighter tea base for a matcha green tea/ usucha can help ensure things are well whisked and refreshing. You could see this as your long green - the same way you would make a long black and use the 1:75 ratio and just add water but I tend to do mine this way.

Method  (Chasen, Matcha Bamboo Whisk Version)

1. Sieve your matcha into the chawan.
2. Pour a small amount of the warm water, around 10mls enough to make a thick paste. 
3. Sweep your chasen bamboo whisk toward the centre of the bowl in light dabbing and circular motions until a smooth paste is made.
4. Add the rest of the water. Then start to whisk intently in zig zag, M, W or Z motions until everything is incorporated, smooth and creamy. Lift the whisk to the top of the matcha base - teaspresso and lightly whisk in zig zag motions to break away big bubbles for a smooth foam.

Here's a video of how to whisk your matcha with a chasen

HOT MATCHA TEA - USUCHA RECIPE

Just want Matcha Tea instead? Make an Usucha:

1:25 golden ratio teaspresso for an usucha, matcha green tea, 'long tea'

1 teaspoons (2g) of matcha powder
50mls of warm water, 60°C / 140°F

Whisk as above, then top up with
100mls of warm water, 60°C / 140°F

 Drink and enjoy your matcha tea.

HOT MATCHA LATTE RECIPE

Ingredients

• 2 teaspoons (4g) of matcha powder
• 30mls of warm water, we recommend 60°C / 140°F
• 10ml sweetener
• 150ml milk
  
  

Method

1. Whisk your teaspresso 
2. Pour it into a mug
3. Add 10ml sweetener to your base and mix. Agave nectar and simple syrup are a good complement.
4. Heat around 150ml milk to its best temperature. Dairy milk 60-70°C/140-160°F and alternative milk 55-65°C/130-150°F
5. Pour the milk over your matcha
6. Enjoy your hot matcha latte. 

ICED MATCHA LATTE RECIPE

Ingredients

• 2.5 teaspoons (5g) of matcha powder
• 50mls of warm water, we recommend 60°C / 140°F
  
• 100ml milk
• 15ml sweetener
• 100g ice

Method

1. Whisk your teaspresso 
   
2. Pour 100ml milk into a medium-sized glass
3. Mix in the sweetener 
4. Add in the ice
5. Pour over the teaspresso
6. Enjoy your iced matcha latte

What's your golden ratio?

This is ours but we love seeing all the different creations. There's another ratio we use for sparkling drinks too. Let us know if you want to see that too.