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 unsweetened soy milk to about 60 degrees Celsius.
Stir 1 teaspoon of honey into the soy milk.
Pour the matcha into a mug and top with the warm soy milk.
Barista soy milk steams to a thicker microfoam than standard soy milk.Almanac note
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