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.
Steam 200ml of whole milk to a smooth microfoam at about 60 degrees Celsius.
Pour the matcha into a 350ml mug.
Pour the milk in a slow stream to combine cleanly.
A good cafe latte lets the matcha lead. No syrup is needed when both ingredients are quality.Almanac note
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