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 bowl.
Add 60ml of water at 75 degrees Celsius and whisk for 20 seconds.
Warm 180ml of oat milk with a quarter teaspoon of turmeric, a pinch of ginger, and a pinch of black pepper.
Bring the milk to about 60 degrees Celsius and whisk until smooth.
Stir in 1 teaspoon of honey, then pour over the matcha in a mug.
Black pepper is traditional with turmeric and adds a gentle warmth to the cup.Almanac note
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