Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Warm and dry the chawan as usual.
Sift 2g of matcha into the bowl.
Add 70ml of room temperature water at about 22 degrees Celsius.
Whisk in a W pattern for 25 seconds.
Drink immediately while the flavor is at its brightest.
Cooler water needs more whisking time, so be patient with the foam.Almanac note
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