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.
Whip 50ml of cold heavy cream until soft peaks form.
Sift 2g of matcha into a bowl.
Add 30ml of water at 75 degrees Celsius and whisk for 15 seconds.
Fill a tall glass with ice and pour in 150ml of cold whole milk.
Stir 1 tablespoon of vanilla syrup into the milk.
Top with the matcha, then spoon the whipped cream on top to make a cloud.
Stop whipping at soft peaks. Stiffer cream sinks rather than floats.Almanac note
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