I had been hearing a lot about the benefits of matcha; most importantly, the process of harvesting it. Farmers put shades over the green tea plants weeks before harvesting them to increase their chlorophyll. content. Then, the green tea leafs are picked, steamed, dried before being ground into fine powder. The best matcha will be ground on a traditional grinding stone and it would take 1 hour to grind just 30g of matcha. That makes me appreciate matcha even more.
So, at home, I was trying to make some matcha latte with 3 layers: the bottom layer is usually syrup, the middle is the matcha and the top layer is whipped milk. To get creative, especially in the hot summer, I usually add ice cubes on top of the syrup. Sometime I also add grass jelly after the ice. To make the latte more appearing, I also decorate my latte with a cherry or strawberry on the edge of the glass.
Hmm..., a little sweet but not too sweet, refreshing, ice-cold and caffeinated; a perfect combo!
