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 to about 60 degrees Celsius.
Stir 1 teaspoon of maple syrup into the warm oat milk.
Pour the matcha into a mug, then add the oat milk slowly.
Serve immediately.
Barista oat milk froths better and tastes creamier than standard oat milk.Almanac note
Made it?
The journal keeps this bowl (grams, water, temperature, and how it actually tasted) on this device, so the next one starts from what worked. It builds a 13-week heatmap as you go, and it is free for up to 1,000 bowls on this device. Premium adds the tin cellar, so each bowl is costed against the tin you actually poured it from.