What is Matcha?
Matcha is finely ground powder of specially grown and processed green tea. The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. This combination of chemicals is considered to account for the calm energy people feel from drinking matcha. The best matcha comes from Japan and the most popular growing regions are in the southern half of the country.
Matcha consumed in America is mostly done in a causal way. But the traditional Japanese tea ceremony comes from the notion of mindfulness and ichi-go ichi-e (“one time, one meeting”), the idea that every encounter is unique and can never be reproduced and should thus be treasured.
How to make the best Vegan Matcha Latte?
- Milk frother or a small bamboo whisk
- A Chawan
- 1 tsp High quality matcha tea powder (you can get this from Whole Foods)
- 1 cup Almond milk (or any non-dairy milk of your choice)
- 1/2 – 1 tsp Coconut sugar (or honey) if you like it sweet
- Place the matcha and coconut sugar into your favorite chawan.
- Add enough hot water to cover (We find that the optimal temperature for matcha is roughly 175°f / 80°c. You can go cooler than that, but you should not go hotter than that).
- Using a matcha whisk, whisk it until the sugar has dissolved and there are no matcha powder lumps.
- Using a milk frother, froth your milk until thick and frothy at 70°C. If you dont have a frother, use the stove top and whisk. You won’t have the exact same end result but it’ll do the job.
- Next, pour the frothed milk into the dissolved and mixed matcha mix, and try to make the most exquisite latte art.
How to serve your very own Vegan Matcha Latte?
A Chawan is the best way to serve Matcha tea. You can buy them here on KABINETo. In the world of Japanese traditional ceramics, there is not one form held in higher esteem than a chawan – a bowl used to serve whipped green tea. The best and most valuable bowls are thrown by hand, just like this one. Irregularities and imperfections are prized and are often featured prominently as the “front” of the bowl. Each of these bowls is unique in itself and expresses the individuality of the maker’s hand. Distinctive variations of ash glaze give these designs an idiosyncratic beauty of their own.
Our Chawan’s at Kabineto was handcrafted in Czech Republic by Frantisek H. At his Bohemian countryside studio, Frantisek fires these Chawan’s in a Japanese Anagama Kiln for 46 hours & then exposes it directly to the smoke from the fire at temperatures of up to 2500°F. The fly ash, volatile salts and the clay metamorphosed – altogether creates a spectacular ash glaze. The firing technique allows air admission into the kiln and this leads to iron oxides within the clay which is a significant part of the coloring process.
Made Of stoneware clay
Made In Czech Republic
Measures approx. 4 – 4.5” diameter, 2.5″ height