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 3g of matcha into a bowl.
Add 50ml of water at 75 degrees Celsius and whisk for 20 seconds.
Steam 120ml of whole milk to a glossy microfoam at about 60 degrees Celsius.
Pour the matcha into a 180ml flat white cup.
Pour the milk slowly to keep the foam thin and even.
The extra gram of matcha pushes the flavor through the milk. Use a quality grade.Almanac note
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