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.
Warm 180ml of oat milk to about 60 degrees Celsius.
Add the matcha, oat milk, and 1 teaspoon of MCT oil to a blender.
Blend on high for 20 seconds until thick and frothy.
Pour into a mug and serve immediately.
Start with half a teaspoon of MCT oil if you are new to it. Too much can be hard on the stomach.Almanac note
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