MATCHA LATTE

I have been consuming matcha for about twenty years, actually seventeen to be precise today because I met it thanks to the Nippotorinese and yes: we have been together for seventeen years. Incredibly.

Matcha latte is made from milk – or vegetable drink, as you like – and matcha tea. It looks very similar to our cappuccino but has a very delicate green color. It is found, unlike a few decades ago, everywhere and even on amazon. There are different qualities and this, needless to say, greatly affects the flavor. I do not consume it as much as I would like because for some years I have had quite serious problems with theine and I have to be very careful; otherwise I have quite fierce attacks of tachycardia, yes. And I know, talking about it a lot on Instagram, that I’m not the only one (let’s not talk about black tea!)

I TELL YOU HOW YOU CAN DO IT TOO
Heat about 25 ml of water and dissolve about 1 teaspoon of matcha tea in the liquid, using the special chasen, the small whisk. If you don’t have it, use a teaspoon or a small milk whisk and mix very quickly. Add milk to the sip of tea and use a milk frother. Not too much milk as shown in the video * giggle.

Once the desired foam is obtained, complete with a little matcha powder.

🌱 I don’t add sugars of any kind but if you prefer choose one according to your taste.
It is also very good in cold and iced versions.
You can use milk or vegetable drinks that you like. I generally like to use almond milk which whips very well.
Among the various types of tea, green tea has the greatest diversity in terms of flavor, aroma and expectation. The difference in flavor is determined by how the leaf is grown and used by the soil but also by the environmental and atmospheric conditions in which it is grown. Stabilization, vaporization, roasting and drying. There are many factors that strongly influence.
The tea ritual in Japan is closely related to the spread of Buddhism. The topic is vast and there are many important historical notes, which, for the more passionate, can be explored without problems (in this regard, would you like me to tell you about my favorite books on tea?). During the tea ceremony, matcha is used, a very fine tea powder with an intense green color that – like most of the tea variety – originally comes from China. Cha No Yu, the tea ceremony, is literally “the hot water of tea”. Ceremony where harmony, respect, purity and tranquility blend together.
The cup: Chawan
Bamboo spatula: Chashaku
Bamboo ladle: hishaku
Bamboo whip: Chasen

The cup must first be heated with hot water and then cleaned (by the tea master) with a silk pano that is hung on the belt of the kimono. With the spatula, pour the quantity of matcha into the cup. The “jade foam” can only be obtained by using the bamboo whip.

It takes years of study – decades – to learn the art of the tea ceremony. It is necessary to understand its spirit and philosophy. In our small way we can indulge in this little ritual, trying to replicate small and simple steps, which however hide important traditions and rites.
The water must be around 70-80 degrees, never more. It is generally necessary to use – apart from taste – about one gram of powder which corresponds to the quantity contained on the spatula, the chashaku.

After heating the cup with a little water, it will be thrown away. Wiped the cup. Pour in the matcha and very little water. With the whip, work until you get a sort of “batter” that is not too compact. Only then pour the remaining water and drink it by breathing deeply and inhaling in small sips. If you do it with your eyes closed it will become an intimate, spiritual and important moment.

Matcha goes very well with white chocolate and everything related to mascarpone, eggs and soft cheeses. In addition to sweet preparations you can make many savory preparations. It will be the protagonist of many preparations that will soon be published.

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