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 120ml of whole milk until thick microfoam forms at about 60 degrees Celsius.
Pour the matcha into a 200ml cappuccino cup.
Spoon and pour the milk so the foam crowns the surface.
A handheld milk frother also works. Aim for shiny paint like microfoam.Almanac note
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