Matcha latte
Matcha (抹茶) is finely ground green tea from Uji, near Kyoto, the heart of Japanese tea-growing for centuries. A matcha latte (抹茶ラテ) is the café version: the powder is whisked to a smooth, frothy shot, then topped up with steamed milk and lightly sweetened. It tastes grassy, creamy and gently bitter. Use any milk you like; oat milk froths especially well. Chef's tip: keep the water at about 80°C. Boiling water scorches matcha and makes it bitter; let the kettle stand for 2–3 minutes after boiling before you pour.
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