Matcha Benefits + How to Make a Ceremonial Matcha Latte at Home

Why Matcha?

Matcha has been at the heart of Japanese tea ceremony for over 800 years and for good reason. Unlike steeped green tea, when you drink matcha you consume the whole leaf in powdered form, meaning you receive its full spectrum of nutrients in every sip.

Our Organic Japanese Matcha 65g is premium-grade, stone-ground from shade-grown organic tea leaves in Japan for vibrant green, smooth, and free from bitterness.

Matcha Benefits

• Sustained, calm energy: Matcha contains L-theanine and caffeine together a unique pairing that delivers focused, jitter-free energy without the crash of coffee.
• Exceptionally high in antioxidants: Matcha contains up to 137x more EGCG (a powerful antioxidant) than regular steeped green tea.
• Supports focus and clarity: L-theanine promotes alpha brain wave activity, associated with a calm, alert state of mind.
• Supports metabolism: Regular matcha consumption has been linked to increased fat oxidation, particularly when combined with exercise.
• Mood and stress support: The combination of L-theanine and naturally occurring chlorophyll makes matcha a genuinely mood-lifting addition to your morning routine.

Premium vs. Culinary Grade: What’s the Difference?

Premium-grade matcha, like ours, is made from the youngest, most tender leaves, picked first in the harvest season. It's bright green, silky smooth, and naturally sweet with umami depth. Culinary-grade matcha is made from older, coarser leaves and is best reserved for baking where the flavour will be blended with other ingredients. For lattes and drinking, always choose premium.

What You’ll Need

• 1 tsp (2g) Organic Japanese Matcha 65g
• 60ml hot water (75–80°C — never boiling)
• 200ml oat milk or milk of choice
• 1 tsp maple syrup or honey (optional)
• A bamboo whisk (chasen) or milk frother

How to Make a Matcha Latte

1. Sift your matcha into a warmed bowl or mug using a fine-mesh sieve. This prevents clumps and ensures a smooth, velvety result.
2. Add hot water (75–80°C). Using a bamboo whisk, whisk in a brisk ‘W’ or zigzag motion — not circular — until a light froth forms on the surface and no clumps remain.
3. Heat and froth your milk until steaming and silky. Oat milk is our top pick as its natural sweetness pairs beautifully with matcha’s grassy depth.
4. Pour the frothed milk gently over your matcha, holding the foam back with a spoon.
5. Layer the foam on top and dust lightly with a pinch of matcha powder for a café-style finish.
6. Sweeten lightly if desired, and enjoy immediately.

Iced Matcha Latte Variation

Whisk your matcha with 30ml of cold water until smooth. Fill a tall glass with ice, pour in cold milk, then gently pour the matcha concentrate over the top. The layered effect is stunning, stir before drinking. Add a drizzle of maple syrup and a splash of vanilla for a café-style upgrade.

The Ritual Matters

In the Japanese tea ceremoni, ichi-go ichi-e (一期一会) — “one time, one meeting” — reminds us to be fully present in each moment. Making matcha by hand is a meditation in itself: the slow sifting, the rhythmic whisking, the first warm sip. Start your morning here.

Shop our Organic Japanese Matcha 65g to begin your matcha ritual today.