The perfect matcha latte

Matcha latte is often one's first encounter with matcha. Milk softens the bitterness, rounds out the texture and makes the experience more accessible, without compromising matcha's fundamental properties—provided it is prepared correctly.

A good matcha latte is neither too sweet, too heavy, nor overwhelming.

It must respect the powder, enhance its aromas, and preserve its benefits.

Choosing the right matcha: a non-negotiable base

A successful matcha latte starts with ceremonial-grade matcha.
Matcha that is too bitter or oxidized will require compensation with excessive sugar or milk, which unbalances the drink.

Premium matcha, smooth and rich in umami, allows for:

• better integration with milk
• less added sugar
• more comfortable digestion

Essential ingredients

For a balanced matcha latte, you need few, but well-chosen, ingredients:

• 1 to 2 g of matcha (about ½ to 1 level teaspoon or use our chasaku)
• 60 to 80 ml of hot water (70–80 °C, never boiling)
• 150 to 200 ml of milk (plant-based or animal, according to preference)

• Optional: a mild sweetener (maple syrup, honey, coconut sugar)

Step 1: Dissolve the matcha correctly

Pour the matcha into a bowl.
Add a little water (20ml), then gently stir with a chasen until you get a smooth, lump-free paste.

Then add the rest of the water and whisk vigorously in an M or W shape for about 60 seconds until you get a frothy matcha.

Step 2: Heat and texture the milk

Heat the milk without boiling it. Too high a temperature alters the taste and makes digestion heavier.

Lightly froth the milk — using a frother— to obtain a creamy, but not too dense, texture.

Step 3: Assemble with precision

Pour the hot milk over the matcha, gradually.
Taste before sweetening. A good matcha latte doesn't need to be sweetened: milk already provides natural sweetness.

Benefits preserved, even in a latte

Contrary to popular belief, matcha latte retains the key benefits of matcha:

• caffeine + L-theanine → more stable energy
• antioxidants (EGCG) → cellular protection
• better digestive tolerance than coffee latte

Common mistakes to avoid

• Using boiling water
• Choosing a low-grade matcha
• Sweetening too much to mask bitterness
• Overloading with milk to the point of losing the matcha taste

A good matcha latte should remain clear, both in taste and in its effects.

 

At Supramatcha, Origin Saemidori matcha is designed to be enjoyed both pure and integrated into a balanced matcha latte. Its natural sweetness, rich L-theanine content, and lack of bitterness allow for the preparation of a creamy, easily digestible latte that is faithful to the benefits of matcha—without excessive sugar or compromise on quality.