This is the culinary (barista) SUGOi Sweets uses to make all our matcha offerings. It it the matcha we use in our soft serve base, in our cafe offerings, and is perfect for other culinary adventures.
Information:
Source: Uji, Kyoto, Japan
Best Before: Use as quickly as possible.
Storage: Store in a cool dark place. Frequent opening of the bag will result in loss of flavor.
Latte Preparation:
1. Measure 6 g tea powder. Shift with a tea strainer (to prevent clumps) into a chawan (matcha bowl).
2. Bring water to a temperature of 80℃ / 176°F.
3. Bring 3/4 cup / 177 ml of milk (whole cow, oat, etc.) to a temperature of 80℃ / 176°F.
4. Pour 30 ml of water into the chawan with tea powder.
5. Whisk matcha to create a paste.
6. Froth milk to desired amount.
7. Pour matcha paste into drinkware, followed by frothed milk.
8. Sweeten as desired.
9. Enjoy!
❖ Try different techniques to discover your favorite.
