Yoli founded Sensual Matcha and has been drinking matcha for over 10 years. She tests every recipe on the blog until it works without a café machine.
I’ve been drinking matcha for over 10 years, and this recipe is my daily staple, almost every morning. In summer I prefer it iced (you’ll find the recipe here), otherwise warm from my favourite cup.
Preparing it is a simple, mindful process, a small ritual and a moment set aside for yourself. That’s what Sensual Matcha stands for: Your ritual for deeper connection.
Here’s my complete basic recipe, step by step. It’s the starting point for almost every matcha latte variation on my blog, from the classic Iced Matcha Latte to Strawberry Matcha.
Ingredients for one cup
Preparation time: 5 minutes · Makes: 1 serving
For the matcha shot:
- 3 g matcha (one heaped teaspoon)
- about 40–50 ml water at 70°C
To finish:
- 140 ml milk of your choice (barista oat, soya, Vly Barista, whole milk or barista coconut)
Equipment: fine sieve, chasen (bamboo whisk), milk frother
Preparation, step by step
Soak your chasen in warm water for about 30 seconds before you start. Trust me, this is sooo important: the fine bamboo bristles are brittle when dry and can break easily.
Sieve the 3 g of matcha into your bowl. It takes ten seconds and is the reason some lattes have lumps and others don’t.
Start with just a small splash of the water at 70°C (2–3 tablespoons) and stir the matcha into a smooth, dark green paste. This is my key tip: paste first, then the rest. The powder mixes fully before you add more liquid. Then pour in the remaining water and whisk with the chasen for about 30 to 60 seconds using quick zigzag or W-shaped movements, rather than circles. You’ll know it’s ready when the surface is glossy and covered with fine, even foam. 🍵
Froth your milk with a milk frother and use the heating function.
Finally, slowly pour the warm, frothed milk over your matcha.
If you prefer it sweeter, add honey or maple syrup to your warm matcha now.
Our matcha for your matcha latte
Our Ceremonial Blend comes from Aichi in Japan, from the first spring harvest, and combines three cultivars: Okumidori, Yabukita and Saemidori. This first harvest gives it a naturally mild, slightly sweet flavour rather than bitterness. 30 g makes around 10 lattes, packed in our resealable Doypackto keep it fresh and emerald green for longer after opening. Ceremonial Blend is €33. If you’d like to know how I found matcha, have a look at my story .
Give it a go and tell me how your first cup turned out! 💚
Love
🤍 Yoli
