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 or wide cup.
Add 70ml of water at 72 degrees Celsius.
Whisk in a W pattern for 20 seconds until light foam forms.
Pour and serve immediately.
If foam is patchy, your water may be too hot. Aim for 70 to 75 degrees.Almanac note
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