Matcha Latte (hot)

Section: Hot: Chocolate, Tea and Matcha · matcha · dairy · whisk

Setup

Glass: Mug 300 ml, preheated

Serve volume: 280 ml

Sift the matcha into a bowl. **This step is mandatory**, unsifted matcha will not dissolve.
Add the water and whisk in a fast W motion until fully homogeneous with a light foam.
Steam the milk to 60-65 °C.
Pour the matcha into the cup, then the milk, or the reverse for a layered build.
A dusting of matcha to garnish.

Warning: Never whisk matcha with boiling water. Above 80 °C it turns astringently bitter, and that cannot be corrected.

The procedures this drink is built with. They are the technique, not this drink's own method.

Computed line by line against the source's own coefficient table. Nothing here is typed in.

The derivation is incomplete - these lines name a quantity or a coefficient the source does not state, so no total is published:

Computed line by line at the source's own reference doses. Nothing here is typed in.

Matcha 3 g, sifted · 96 mg (3 g × 32 mg/g (the matcha reference at its stated 2 g = 64 mg))

Derived total: ≈ 96 mg

Recommended adult daily maximum: 400 mg

Allergens, as the source states them: `MILK`

These figures are the published guidance, not a house rule. Each carries its source.

Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.

Your local authority sets the requirement. Confirm these against it before service.