Supreme Matcha Green Latte

teas.co.uk · 10 min · Serves 1

You'll need

• 1 Pukka Organic Supreme Matcha Green tea bag
• 80ml filtered water at 80°C (boiled then cooled in an open kettle for 90 seconds)
• 220ml barista oat milk (standard oat splits on matcha tannin; barista grade only)
• 1 teaspoon yuzu honey (Japanese yuzu honey is available in larger supermarkets and online; acacia honey with a strip of lemon zest steeped briefly is the substitute)
• 1 small pinch of bamboo matcha powder for dusting, optional (separate from the bag, sometimes sold as a small culinary tin)
• Glassware: 350ml tall heatproof glass or ceramic mug, pre warmed

Method

1. Pre warm the glass by filling it with hot tap water and emptying it just before pouring the drink in. Cold glass kills the foam in under a minute.
2. Bring the kettle to a rolling boil then take the lid off and let it stand for 90 seconds. This drops the water to 80 degrees, which is the right temperature for matcha green; boiling water pulls bitter tannins.
3. Drop the Pukka Supreme Matcha Green bag into a small heatproof jug and pour 80ml of the 80-degree water straight over. Cover with a saucer immediately and steep for four full minutes. Concentrated brew, longer time, covered (this is the matcha exception to the no cover rule, because the small volume needs to hold its strength under milk).
4. Lift the bag out without squeezing it. The concentrate at this point should be a deep jade green, almost opaque.
5. Warm 220ml of barista oat milk in a small pan to 60 to 65 degrees (just below a simmer; the surface should shimmer with no bubbles). Do not let it go over 70 degrees or the gum stabiliser breaks and the foam will not hold.
6. Froth the warmed oat milk with a handheld milk frother for thirty seconds (or pour back and forth between two jugs from height) until you have a tight glossy microfoam. The foam should be silky, not stiff.
7. Pour the matcha concentrate into the warmed glass. Pour the warmed oat milk gently down the side of the glass over the concentrate, holding the foam back with a teaspoon, then spoon the foam on top to cap the drink. The matcha and milk will create a visible jade to cream gradient if you pour slowly.
8. Drizzle a thin line of yuzu honey across the foam in a single steady movement. Dust with a small pinch of bamboo matcha powder, optional. Serve immediately while the foam still holds, about three minutes.

Recipe: https://teas.co.uk/recipes/matcha/supreme matcha green latte/