How to Make a Matcha Latte

A matcha latte combines the crisp, green bite of matcha powder with the creaminess of milk. From the variety of matcha to the type of milk and ratios in your recipe, a few factors determine the character of a matcha latte.

How to choose a matcha for lattes.

For Ippodo matcha varieties, we often recommend ones in our light or medium categories. Matchas in our light category like Wakaki have less body and more astringency, which balances well with the milk's sweetness. For a little more body, choose matcha in the medium category like Ikuyo. Matchas in the rich category like Seiun have less astringency and more sweetness on their own, so choose one of these if you like an exceptionally creamy, full-bodied latte.

Wakaki - 40g

Light & Sharp

CHF 13

 Add to bag

Ikuyo - 100g

Medium & Snappy

CHF 47

 Add to bag

What type of milk should I use?

We recommend using whatever your favorite is. We often will make our lattes with soy milk since it has a pleasant round taste.

Recipe

We prepare our latte by first making matcha as usual, in a bowl or mug with a chasen bamboo whisk. Then, we simply add warmed, foamy milk.

1. Sift matcha

3 g (0.11 oz)

2 heaping tea ladles or 1.5 level teaspoons.

Matcha Latte

1. Sift matcha

3 g (0.11 oz)

2 heaping tea ladles or 1.5 level teaspoons.

2. Add hot water

100 mL (3.4 oz)

80°C (176°F)

Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.

Matcha Latte

2. Add hot water

100 mL (3.4 oz)

80°C (176°F)

Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.

3. Whisk

15 seconds

Whisk vigorously 15 seconds, making an "M" shape.

Matcha Latte

3. Whisk

15 seconds

Whisk vigorously 15 seconds, making an "M" shape.

4. Add milk

100 mL (3.4 oz)

Pour warm or foamed milk into mug.

Matcha Latte

4. Add milk

100 mL (3.4 oz)

Pour warm or foamed milk into mug.