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 small bowl.
Add 30ml of water at 75 degrees Celsius and whisk for 15 seconds.
Steam 180ml of oat milk to a silky texture.
Stir 1 tablespoon of lavender syrup into the warm milk.
Pour the matcha into a tall mug and layer the milk on top.
Garnish with a small pinch of dried lavender flowers.
Real lavender syrup beats bottled mixes. Use food grade lavender only.Almanac note
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