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 and 3g of hojicha powder together into a bowl.
Add 60ml of water at 75 degrees Celsius and whisk for 20 seconds.
Warm 150ml of oat milk to about 60 degrees Celsius and stir in 1 teaspoon of maple syrup.
Pour the matcha hojicha mix into a mug.
Top with the warm oat milk.
Hojicha is naturally lower in caffeine, so the cup feels gentler in the afternoon.Almanac note
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