Making Iced Matcha Latte, at home
Today you'll be tasting our collection of three matcha for matcha lattes. We source these matcha directly from the producers from Japan and have curated this collection very carefully and intentionally for the past 8 years.
How we select matcha for latte
Our selection process for matcha for matcha latte is very simple. However only a few matcha meet all of our requirement for a good matcha for latte:
The matcha has to have a robust flavour when blended with milk. 80% of matcha would disappear in milk, you don't taste the matcha. For all 3 of our matcha, they are vibrant, fresh and have a robust taste when added to milk.
The matcha has to have complexity in the taste, mouthfeel, with a lingering after taste. Not just flat, one note, bitter and astringent.
The matcha has to be smooth and silky, with no chalkiness, not powdery, and does not settle to the bottom. Our matcha also does not require any sifting as they are very fine.
Three matchas, three origins
The three matchas you are tasting comes from three different origins, and their unique terroir, which means the weather, the soil and the climate, and the unique varietals as well as masterful blending is illustrated in their differences in taste and mouthfeel.
The first one, Matcha Kakegawa, is from Shizuoka. Shizuoka is the largest tea producing region of Japan, mostly of sencha. The Kakegawa is unique as its robust, but has a refreshing mouthfeel. It is the most bright and vibrant of the three.
The second one, Matcha Hana, is from Nishio, Aichi, the largest matcha producing region of Japan. The Hana is robust yet has a silky smooth mouthfeel with a natural sweetness to it.
The third one, Matcha Yamabuki, is from Yame, Fukuoka, in southern Japan, a very small but very well-known region for premium teas (gyokuro, matcha) from Japan. The soil and unique climate in Yame produces a rich and nutty matcha.
How to make a matcha latte at home
Ratio of milk to matcha: we make 8 ounce latte, and 7 ounce comes from milk, 1 ounce of matcha.
How much matcha to use: this is crucial, we use 3.5g for a robust matcha latte, we recommend 3-3.5g.
How much water to add when whisking matcha: this is crucial, 30g of water only, using too much water will dilute the matcha latte.
How to make an iced matcha latte
Traditionally stone ground and well packaged for travel, this powder whisks into a silky, bright emerald froth with little effort. We prepare it with 80℃ water.
Once it is whisked into a smooth froth, pour the matcha into iced milk, or mylk, and enjoy watching the green, aerated liquid run through the pool of white...this cooling vision cannot be missed!
To finish all you have to do is stir it, and there you have it - one of our greatest and most uplifting pleasures at Cultivate, to enjoy at home on these warm days.
Common questions
Is the processing/manufacturing of matcha the same for all matcha - for these matcha for lattes, the processing is all the same.