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.
Sift 2g of matcha into a sealable bottle or jar.
Add 250ml of cold filtered water.
Seal and shake hard for 20 seconds until fully dissolved.
Refrigerate for at least 4 hours or overnight.
Shake again before serving over ice.
Cold extraction pulls less of the bitter compounds. Use ceremonial grade for the best result.Almanac note
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