Matcha Latte
抹茶ラテ
Whisked matcha under steamed milk: grassy, sweet and vivid green.
A matcha latte is matcha whisked smooth with a little hot water and then lengthened with steamed milk, hot or iced. It tastes of fresh grass, umami and steamed milk. Whisk first: matcha is a suspension of ground leaf, not an infusion.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 70 mg in one serving (12 oz (355 ml), 2g matcha), a concentration of 19.7 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Chasen Whisk then Steamed Milk |
|---|---|
| Brew ratio | 1 part matcha paste to 5 parts milk |
| Base & finished drink | 2g → 360g |
| Grind size | Powder |
| Water temperature | 176°F / 80°C |
| Target brew time | 0:30 whisking |
| Serving | 12 oz (355 ml), 2g matcha |
What you need
- 2 g matcha powder
- 60 g filtered water at about 80°C
- 300 ml milk, or a plant milk made for steaming
- Sugar or syrup, to taste (optional)
Required gear
- Chawan or a small bowl
- Chasen, a bamboo whisk, or a handheld frother
- Fine sieve
- Scale accurate to 0.1 g
- Milk jug, and a steam wand or a small saucepan
- Cup or glass that holds about 350 ml
Step-by-step protocol
- 0:00Sift 2 g of matcha into a warm, dry bowl. Add about 15 g of water at 80°C and work it into a smooth paste, then add the rest of the 60 g of water.
- 0:30Whisk in a quick W motion for 15 to 20 seconds, until the surface is covered with a fine foam and there are no lumps. Pour the matcha into the cup.
- 1:00Heat 300 ml of milk to 55 to 65°C with a steam wand, or warm it in a saucepan and froth it with a handheld frother. For an iced latte, fill the cup with ice and use cold milk.
- 1:45Pour the milk into the matcha in a steady stream, holding back the foam with a spoon and then spooning it on top. Stir in sugar or syrup if you like, and serve at once.
Troubleshooting
What it may be good for
How strong is it?
We list about 70 mg for a 12 oz latte made with 2 g of matcha. Matcha usually carries more caffeine per cup than steeped tea made with the same amount of leaf, because you drink the whole leaf.
Whisk, then add milk
Whisking the powder with a little hot water first is the step that matters. Poured straight into milk, matcha clumps and floats in specks. A bamboo whisk (a chasen) or a handheld frother will do the job.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you.
- Contains dairy unless it is made with a plant milk.
A matcha latte is matcha whisked smooth with a little hot water and then lengthened with steamed milk, hot or iced. It tastes of fresh grass, umami and steamed milk. Whisk first: matcha is a suspension of ground leaf, not an infusion.
Origin & Story
Matcha began in China, where tea was ground to a powder and whisked. In 1191 the Zen monk Eisai brought tea seeds and the habit of drinking powdered tea home to Japan, where it grew into the tea ceremony.
The latte is a different thing: a Western café adaptation of the late 20th and early 21st centuries, which pairs matcha with milk the way a café pairs espresso with milk. In the 2020s social media helped turn the bright green drink into a favorite around the world.
To make a good one, whisk the matcha first. Matcha is not an infusion but a suspension of ground leaf in water, and milk alone will not break up the clumps. Whisk 2 g of sifted matcha with about 60 ml of water at 80°C into a smooth, concentrated paste, then add milk or a milk alternative, steamed for a hot latte or poured cold over ice.
Sweetness varies from place to place, from none at all to a sugar syrup, honey or vanilla. Make it at home unsweetened first to taste the tea itself.
In the cup it is grassy and sweet, with umami, rounded by steamed milk. The milk softens the edges of matcha's grassy bitterness, which is part of the drink's appeal.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 66/100 |
| Acidity | 26/100 |
| Bitterness | 44/100 |
| Body | 70/100 |
| Aroma | 78/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Matcha Latte?
One serving, 12 oz (355 ml), 2g matcha, contains approximately 70 mg of caffeine.
What temperature should I use for Matcha Latte?
Brew the base at 80°C (176°F). Where the milk is heated, 60–65°C is the target; past about 70°C it tastes scalded and loses its sweetness.
How long should Matcha Latte be extracted?
Timing: 0:30 whisking. Method: Chasen Whisk then Steamed Milk. Ratio: 2g matcha to 60ml water, plus 300ml milk. Grind or leaf format: Powder.
Why does my Matcha Latte taste bitter?
In a milk drink, bitterness comes from the base (espresso pulled too long or tea steeped too long) or from scorched milk. Brew the base to the stated proportion, and if the milk is heated, stop at 60–65°C.
Is a matcha latte traditional?
No. Matcha is traditional in Japan, but the latte is a Western café adaptation from the late 20th and early 21st centuries.
Why does matcha clump in milk?
Matcha is finely ground leaf, which floats in liquid rather than dissolving. Whisking it smooth with a little hot water first breaks up the clumps before the milk goes in.
Who should avoid Matcha Latte?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you. Contains dairy unless it is made with a plant milk. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Hand-Carved Takayama Bamboo Matcha Chasen Whisk
In this recipe: Chasen, a bamboo whisk, or a handheld frother
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