When I came to Australia 15 years ago, no one knew what Matcha was. However, this young and free country is really open-minded to different cultures. Now I can enjoy a cup of authentic matcha latte from the tea shop across the road from my work.
When I had been ordering a cup of matcha latte with less sugar every time, this young Aussie lady at the shop (who had been making my tea) told me (yes told ME!), how she liked her matcha latte. She recommended me using honey instead of sugar and she made exactly how she liked it for me.
OH YES!!!
Honey gives a slight but enough sweetness and somehow, makes the matcha stand out!!!
I did not ask her the recipe, as I thought it should be a trade secret… So I made my own.
To make good matcha latte, it is important to whisk matcha powder until it becomes very smooth and no lumps remain. If you have a matcha ceremonial set, I certainly recommend using it. If you do not have one, you can use a normal bowl and a whisk.
I also recommend using good quality Japanese matcha powder and local Australian honey. This drink is quite simple so the quality of the ingredients is the key.
I am simply happy that this kind of authentic Japanese thing is well accepted where I love living. I am very thankful…
Ingredient (for 1 cup):
- 1 Teaspoon of Matcha Powder
- 50ml Hot Water
- 1/2 Teaspoon of Honey
- 150ml of Milk
Method:
- Shift matcha powder into a tea bowl (or latte bowl) . Pour hot water over the matcha powder and whisk (with a matcha whisk, if you have) until no lumps remain.
- Place honey in a serving cup. Pour the matcha into the cup and stir in the honey.
- Steam and froth the milk and pour it into the cup. Sprinkle a pinch of match powder to serve.
A Little Bit of Soy 