Matcha · Drinks

Jasmine Matcha Latte

I went through a period of steeping every tea I owned into matcha to see what would happen. Jasmine was the one that made the most sense. The floral quality of the jasmine softens the grassiness of the matcha and the two flavours occupy different parts of your palate without competing. I use loose leaf jasmine tea for this one which I steep directly into the hot water before whisking in the matcha. It takes one extra step and it is completely worth it.

Ingredients

Matcha Base

• 3g matcha powder
• 30g hot water (175°F)
• 10g maple syrup
• 100ml milk of your choice

• 1 tsp jasmine instant powder

Method

1. 1Sift matcha powder into a small bowl.
2. 2Pour boiling water into a teacup to cool it to 175°F, then pour into the tea bowl with the matcha.
3. 3Add maple syrup and whisk vigorously for 15 seconds in an "M" shape until smooth and frothy.
4. 4Mix jasmine powder into the milk and stir until fully dissolved.
5. 5Add ice to a glass, pour in the jasmine milk, then slowly pour the matcha on top.

Tips & Notes

Steep the jasmine tea at 175°F not boiling to avoid bitterness. Whisk the matcha first in a small amount of hot water before adding the rest of your liquid. This prevents clumping and gives you a smoother latte. Ceremonial grade matcha is recommended here.