Giedrė says, “For me, ikigai is a quiet presence in the moment. When my hands are making tea and my thoughts finally stop racing.”

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Sencha leaves are processed in three stages: steaming, rolling, and drying. Steaming takes just 20–120 seconds, but every second is crucial. It is this step that stops oxidation and helps preserve the bright green color and fresh flavors. Rolling is the longest process, which can take several hours. During this time, the leaves gradually lose moisture, and the cells are gently broken down so that the brewed tea can reveal its full character. It is at this stage that the leaves take on their beautiful needle-like shape. The final stage is drying, which reduces the moisture content to 5%.

The steaming time determines the character of the sencha tea. Asamushi-style sencha, steamed for just 20–30 seconds, is distinguished by a lighter texture, a paler color, and refreshing notes of grass and vegetables. Fukamushi sencha, steamed for more than 40 seconds, is characterized by flatter leaves, a richer green color, and a more intense, pronounced flavor.

The flavor of sencha is determined by three main components: catechins, caffeine, and theanine. Catechins and caffeine give the tea a bitter and dry taste, while theanine is responsible for the sweet umami flavor. The taste experience also depends on the brewing method: how much tea you use, the water temperature, and the steeping time. A lower temperature brings out the milder, sweeter notes, while a higher temperature results in more intense bitterness.

It is precisely this balance between freshness, bitterness, sweetness, and umami that makes sencha the most popular tea in Japan. It is a tea that can reveal itself in a different way each time, so you never get tired of it.

The Yugen Tea collection features as many as 6 different types of sencha.

The post Why is sencha the most popular tea in Japan? appeared first on Yugen Tea.

Tea is increasingly becoming one of many beverage options. A cup of black or green tea at a café, a matcha latte on the way to work, or tea after lunch. However, the world of tea is much broader—it encompasses different varieties, places of origin, flavors, brewing methods, and ways to pair it with food.

That is precisely why there are places where tea becomes not just another item on the menu, but the main attraction.

Yugen Tea, a tea bar and studio in Vilnius, is a unique place in Lithuania and Northern Europe where you can not only drink tea but also experience it. Whether you already know a lot about tea or have mostly stuck to one familiar flavor until now, here you can start with the simplest thing: choosing whatever seems most interesting that day.

More than 30 teas on a single menu

The main menu at Yugen Tea features more than 30 tea options. From Japanese green teas, such as sencha and gyokuro, to roasted hojicha, whiskey barrel-smoked tea, various types of matcha, and other teas.

Each one has its own character. Some are fresh and herbal, while others are sweeter, toasty, intense, or have a pronounced umami flavor.

The menu is also regularly updated with seasonal teas and beverages. The seasonal menu changes with the seasons, so you can discover new flavors and combinations every time you visit.

Tea and Chocolate – Unexpected Flavor Discoveries

Tea can be enjoyed on its own, but it can also be part of an interesting flavor combination.

At Yugen Tea, we offer a selection of teas and handmade chocolates that let you experience how different flavors can complement each other. One combination may bring out the sweetness of the tea, while another may highlight its roasted or fruity notes.

We also create pairings of tea and desserts. Here, tea isn’t just a drink to accompany dessert, but an integral part of the overall taste experience.

For those who want to try more—a self-guided tea tasting

If this is your first visit and you’re having trouble choosing a single tea, or if you simply want to compare different flavors, you can opt for a self-guided tea tasting.

This is an opportunity to sample several different teas during a single visit and get to know their flavors. The tasting allows you to take your time discovering how the teas differ and perhaps find a new favorite flavor.

You don’t need to know much about tea beforehand. Sometimes the best way to get to know it is simply to taste it.

Tea Tastings and Educational Sessions with a Tea Sommelier

For those who want to explore the world of tea in greater depth, Yugen Tea also organizes various tea tastings and educational events.

They are led by Giedrė Prievelytė, founder of Yugen Tea and a tea sommelier. During the tastings, participants can learn more about different teas, their origins, production, flavors, and brewing methods.

This isn’t just an opportunity to sample a few teas, but also to learn more about what lies behind each cup.

It is important to note that advance registration is required for these tastings.

A visit to a tea bar doesn’t necessarily end with the last sip

The Yugen Tea tea bar and studio is also a place where you can purchase a variety of teas to enjoy at home. If you find a tea you like during your visit, you can buy it and continue enjoying it at home.

Here you can also find tea sets, gifts, and handmade tableware and accessories for making tea. This allows you to extend your tea experience beyond the tea bar—discover your favorite brewing methods and create your own little tea ritual at home.

A place where you’ll discover tea in your own way

For some, a visit to a tea bar starts with a matcha latte; others stop by to try Japanese teas they’ve never tasted before, to pick out some tea for home, or to find a gift. Still others come for a tasting and discover for the first time just how many different flavors tea can have. It’s always a pleasure to meet tea lovers from other countries who want to explore the Yugen Tea collection. At the Yugen Tea tea bar and studio, we warmly welcome everyone and help you choose the perfect option!

So, if you’re looking for a unique spot in Vilnius where tea is more than just one of the options on the menu, we invite you to stop by the Yugen Tea bar and studio.

You might discover a new tea. Or perhaps a whole new way to enjoy it.

Yugen Tea,
24 Užupio St., Vilnius

The post A Tea Bar in Vilnius: What You Can Discover at Yugen Tea appeared first on Yugen Tea.

How is matcha tea made?

The production of matcha begins even before the harvest. About a few weeks before the first picking, the tea bushes are covered with special materials that reduce the amount of direct sunlight.

This process is called shading (Japanese: ōishita saibai).

Due to the reduced exposure to sunlight, the levels of chlorophyll and L-theanine in the tea leaves increase. Chlorophyll gives matcha its rich green color, while L-theanine contributes to its sweet, mellow umami flavor.

After the harvest, the tea leaves are sent to the factory, where they are processed into tencha —the raw material for matcha tea.

The production process for tencha is similar to that of other Japanese green teas: the leaves are steamed, dried, and sorted. However, there is one important difference—tencha leaves are not rolled.

It is from these flat, thin leaves that matcha is later produced.

One of the most important stages in matcha production is grinding

Slow grinding helps preserve the tea’s flavor, aroma, and color. If the grinding process were faster, the heat generated could compromise the tea’s quality.

Therefore, high-quality ceremonial matcha requires not only high-quality raw materials, but also a great deal of time, experience, and meticulous work.

Traditional ceremonial matcha is ground using stone mills. It is a very slow process: a single mill can grind only about 30–40 grams of tea per hour.

*The photo shows a smaller version of a traditional stone grinder, which can be used to grind matcha tea by hand.

For a traditional cup of matcha, you’ll need: matcha tea, a matchawan bowl, a chasen bamboo whisk, a strainer, and achashaku spoon.

5 steps for preparing matcha:

1. Prepare the matcha whisk for use—a few minutes before making the tea, soak the whisk’s bristles in warm water.
2. Sift 2 g of matcha powder into a cup of matcha tea—this will make the texture of the tea smoother and more even.
3. Add about 10 ml of water at 70–80 °C. Stir the thick paste until there are no lumps left in the tea.
4. Add the remaining water—about 70 ml—at a temperature of 70–80 °C. The total volume for one serving is about 80 ml.
5. Whisk the chasen with quick, sweeping motions, forming an “M” shape, until a light foam forms on the surface.

Enjoy your tea!

The post Matcha Tea: The Tradition of Japanese Green Tea, from the Fields to the Cup appeared first on Yugen Tea.

In addition, the recent rise in global demand, inflation, and the weakening of the Japanese yen are making it even more difficult to obtain the highest-quality matcha. This situation is being felt around the world.

🍃 Uejima-san Samidori – a more pronounced flavor, with earthy notes of peas and spinach.
🍃 Imperial Matcha – one of the most delicate in our collection: exceptionally smooth, with a velvety texture and a highly refined flavor. Best enjoyed without any additives when you want to experience the true elegance of matcha.

As always, you’ll find the farmer’s name and location on every package of our tea. This is our way of ensuring transparency and showing respect for those who grow the tea.

Thank you for being with us. Thank you for choosing quality. Thank you for supporting small tea farms in Japan and local businesses in Lithuania.

The post Why is the supply of matcha tea decreasing worldwide? appeared first on Yugen Tea.

Haruka Seto and Yugen Tea, who has been living and practising tea ceremony in Lithuania for many years, GIVES YOU a matcha tea lesson. You will hear about the traditional preparation, culture and history of matcha tea. You will also have the opportunity to taste the farmer’s Akky-san matcha tea.

Date: 26 May 11:00; 12:30

Location: SEI SHIN En Japanese Garden , T. Kosciuškos str. 26, Vilnius

Places are limited. Please register as early as possible

We will remind you about the upcoming tasting the day before the event.

We are looking forward to the day when we can share this special holiday moment with you!

The post Gift: Matcha tea lesson with Haruka Seto appeared first on Yugen Tea.

Why is matcha tea so particularly green and aromatic? From the tea fields to the cup of tea The matcha has a long journey: it starts in the fields, about 4 weeks before harvest.

I lived on a tea farm in the Uji region of Japan for three wonderful months. Following the matcha journey with my own eyes, I wrote in my spring notes: "The tea fields are already green and the farmers are harvesting their first crops. Wonderful scents and great colours! Although green everywhere, it is not the only colour that symbolises spring in the Japanese tea world - some fields have been "coloured" black. This is due to what is known as "shading" - the covering of tea bushes with black fabric. Although black is not as pleasing to the eye as green, it's still very satisfying because you know that magic is happening under the cover! The tea trees are shaded to reduce the amount of sunlight so that the tea has a sweet umami flavour.

One of the special features of Japanese teas is that they are covered from direct sunlight. The coated tea leaves contain more chlorophyll and the amino acid L-Teanine. The higher chlorophyll content give these tea leaves a particularly rich green colour and the L-Teanine gives the tea a stronger umami flavour. The process of growing tea requires a lot of extra work – the materials used to cover the tea trees are heavy, the tea fields are wide, and covering and uncovering the tea trees requires a lot of physical effort and time – but the taste of the tea produced is well worth the extra effort.

This method is not only for matcha tea. Tea trees are also covered for gyokuro, kabuse sencha and some other sencha (Akky-san sencha – an example of a coated sencha). The coverage time varies depending on the result to be achieved.

It was very interesting to see the change in the landscape. At first, I kept asking the farmer impatiently: "And when are we going to cover it? I've already seen that end of the village covered." Akky-san would reply: "It's warmer at that end of the village, that field may be ready to be covered". This constant curiosity was a reminder that the tea tree is a living organism, not a "stamped" product, and that the farmer is the master of the plant. After four weeks of magic, the black fabric is carefully removed and wrapped for the next harvest. The bright green leaves are cut off and go to the tencha factory.

Before becoming matcha - the tea leaves first become tencha

Tencha is the processed tea leaves from which matcha tea is then ground. In the industry, when it comes to matcha extraction, you will usually hear the name tencha.

The picked leaves then go to a tencha factory where they undergo processing. The leaves go through the usual green tea processes of steaming, cooling, sorting and drying, but unlike most Japanese green teas, the leaves are not kneaded during the tencha processing. Tencha results in small, smooth tea leaves.

Tencha can also be prepared for drinking and used in cooking. It has a light and sweet taste and a fresh aroma.

Grinding tencha leaves is a responsible process that has a major impact on the quality of the tea

Every step in the process of growing matcha has a major impact on the quality of the result. How the tencha is ground into matcha powder is also very important.

Traditionally, matcha tea was ground using handmade stone mills. Today they are automated, but the principle of milling has been retained. Grinding matcha is a very slow process, with only about 30-40 g of tea powder per hour. This speed is maintained to keep the quality of the tea – grinding the tea faster would raise the temperature inside the mill, which would reduce the quality of the tea. In the industry, a different type of grinder is used to produce culinary matcha. Industrial grinders can grind about 10 kg of tea leaves per hour.

That’s why ceremonial matcha is so expensive – it takes a lot of work and knowledge to produce it well.

Tea masters I met from other countries who had tried making matcha in their own countries shared that the hardest part of making matcha is grinding it like in Japan. Japanese techniques, the uniqueness of ceramic mills and the experience passed down from one generation to the next by farmers are the key to the exceptional quality of matcha produced in Japan.

Not all ground green tea is matcha. How to choose quality matcha tea?

A common question is: how do I choose a good quality matcha tea? Matcha tea is not only produced in Japan. This tea can be produced in China, Indonesia and other countries. If you want to taste real, traditional matcha, you should look for the one made in Japan. In the West, matcha is divided into categories (premium matcha, super premium), but in Japan there are no clear guidelines for classification, so when choosing matcha, it is better to consider the richness of the colour of the powder, the aroma, and the information given about the origin of the matcha. It is important to know that the words “green tea powder” on a packet of tea do not necessarily mean that the tea is matcha – it can be plain, powdered green tea. Matcha powder differs strongly from ordinary green tea powder – matcha has a unique flavour due to its exceptional cultivation and processing.

To choose a quality matcha tea, don’t be afraid to ask suppliers as many questions as possible about where and how the tea is grown and produced, and which varieties of tea tree have been chosen. Observe the texture, taste and colour of the tea. It is important to try and experiment, to try as many matcha teas as possible to find the right one for you.

At Yugen Tea, we offer matcha powder from two masters: a farmer Akky-san ceremonial matcha and masterOsada-san culinary matcha.

What is the difference between Yugen Tea ceremonial and culinary matcha?

Akky-san ceremonial matcha tea is made from the gokou tea bush. The leaves of this tree have a sweeter umami taste and give matcha tea a creamy texture in the mouth. We recommend drinking Farmer Akky-san’s ceremonial matcha alone. This is the highest quality matcha tea. With a sweeter and more bitter taste, this matcha tea is perfect for beginners.

Osada-san culinary matcha – recommended for culinary use. This matcha has a rich, intense umami flavour and bright green colour. Osada-san matcha powder adds a special flavour to cakes, salad dressings and other dishes.

How to prepare matcha tea - tips for better results

A cup of matcha tea can be easily and quickly prepared at home. To make matcha tea using the “farmer’s method” you will need:

• Chasen whisk
• Chashaku spoon
• Matchawan
• Matcha tea

If this is your first matcha experience and you don’t have these tools at home, you can buy a matcha beginner’s kit, or look for a simple spoon, strainer and a deep soup bowl. For best results, we recommend using a chasen whisk, but if you don’t have one, use a milk frother or a whisk-like tool for your first experience.

5 simple steps to prepare matcha tea

1. Wake up your chasen whisk. If you don’t use the whisk every day, add a cup of hot water and leave it for a few minutes. If you use the whisk daily, leave it in hot water for about half a minute.

2. To prepare a cup of matcha tea you will need 2 grams or 2 chashaku teaspoons of powder. We recommend to sift the matcha powder before adding it to the cup.

3. Traditionally, matcha tea is brewed using about 80 ml of 80 °C water. First, make a matcha paste: add a very small amount of water and stir until no clumps of tea remain.

4. Once the paste is mixed, add the rest of the water and whisk it making an “M” shape with your whisk. Whisk the surface, making sure not to touch the bottom of the bowl with the whisk.

5. Rinse the chasen whisk by repeating the same movement in a bowl of clean water and leave it to dry in the open air.

Information on how to properly care for the chasen whisk

The post How is matcha tea made? How to choose and prepare it correctly? appeared first on Yugen Tea.

Ema Kazlauskaitė

Author of the text

The first Japanese matcha whisk, the chasen, is believed to have been created during the Muromachi period, around 500-600 years ago. Murata Joko is credited as the inventor of the whisk. Murata Yuko gave one of the first brooms to the then Emperor. He was impressed by the beauty and craftsmanship of the whisk and gave it the name “Takaho”. Over time, the Takaho Chasen became known as the Takayama Chasen, and these days the matcha whisk is simply called a chasen.

There are several types of matcha whisks, so a common question for beginners is how to choose the right whisk, what are the differences and which one is the best?

Why choose a matcha whisk?

Matcha whisks are usually made from bamboo. This whisk is used to whisk the tea to the perfect consistency to reveal its true flavour. Using a blender or other means makes it difficult to achieve such a result, as the tea may jump in clumps and the taste and appearance may change.

There are 4 main principles associated with the preparation of matcha tea: respect, harmony, purity and calm. These principles are difficult to reconcile with modern technology, so using a metal or electric blender will not only fail to achieve the desired result, but will also miss out on the true enjoyment of Japanese culture and tea making.

What to look out for when buying a whisk?

With the growing popularity of matcha, there are more and more substitutes and cheap alternatives to matcha whisks, but they are usually not of high quality and durability. When choosing a whisk, it is important to understand that they are all very different. Matcha whisks made in Japan are of higher quality because the artisans pay attention to even the smallest details. It all starts with choosing the right bamboo. Great attention is paid to every detail to ensure that everything is perfect, symmetrical, aesthetically pleasing and thus long-lasting.

1. Name of manufacturer

Quality is often guaranteed by the name of the manufacturer. Japan has a small number of generations of families who have been practising chasen for generations. For example, the Yugen Tea collection by master Kubo Samon’s workshop whisk is marked with special stickers. However, caution should be exercised, as the industry is very much in the business of chasen made in China, but similarly labelled to the Japanese chasen.

2. Bamboo quality

Bamboo – the cornerstone of the matcha whisk. This tree can be cut into numerous splinters which allow to combine the fine matcha powder with water. Bamboo is strong, elastic and difficult to break, which allows for efficient whisking of the matcha powder. Bamboo The quality of the bamboo has a significant impact on the durability of the whisk. Japanese artisans choose their bamboo with great care, resulting in high quality and long-lasting whisks. 

3. Number of tines

Matcha whisks can be made up of between 16 and 120 tines. The higher the number, the easier it is to whisk the tea powder. 16-48 tine whisks are classified as koicha. This type of matcha has a thicker consistency and does not require much whisking. The 64-tine whisk is used for koicha and usucha teas. 68-120 tines whisks are used for usucha (the usual for us) Usucha requires good whisking, so a higher number of tines ensures evenly mixed matcha.

How do I clean a matcha whisk?

The delicate design of the whisk may make it seem difficult to maintain, but this is not the case. The chasen needs to be “woken up” before use.  Add hot water to a matcha bowl and whisk for about one minute. If you don’t use the whisk every day, leave it in hot water for about 5 minutes. After use, clean the whisk by whisking it in hot water until it is clean. Leave the whisk to dry naturally, do not put it in a sealed box.

It is important to remember that the whisk cannot be washed in the dishwasher or with dishwashing liquid. This could harm it.

How do I store the whisk correctly?

Proper storage of the whisk is one of the most important steps that must be taken to ensure the longevity of the whisk. A properly used and maintained whisk can last for years, depending on its quality and frequency of use. When your tines start to break or lose their shape, it means it’s time for a new whisk.

1. Never hold the whisk with the tines facing downwards and do not allow the tines to come into contact with the surface on which it is placed.
2. Use chasen-tate (whisk holder). It will help you to hold the whisk correctly so it lasts longer. However, if you don’t have a holder, hold the whisk with the tines facing upwards.
3. When your tines start to break or lose their shape, it means it’s time for a new whisk.

Do you have questions? Contact us – info@yugentea.lt!

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Matcha tea – 10 interesting facts to know. A brief history of Japan’s beloved tea, from the tea fields to the cup. What is matcha and how to prepare it?

1. Matcha - a tea valued since ancient times

Matcha is a very finely ground powder of green tea leaves. Due to its high concentration of beneficial substances, caffeine and L-theanine, it has been known since ancient times as the elixir of immortality.

2. Fabrication is a slow process

Making matcha is a long and complex process. Only about 30-40 g of ceremonial matcha powder is ground per hour. This speed is maintained to preserve the quality of the tea. If the grinding process is faster, the temperature inside the mill would rise, which would affect the quality of the tea. The industry uses different mills for grinding culinary grade matcha. They grind up to 10 kg per hour.

3. Quality is determined by colour

The quality of matcha is determined by the colour of the powder. The brighter and richer the green colour of the powder, the higher the quality of matcha.

4. Unique taste and colour is due to the special cultivation of the tea plants

The tea’s very bright green colour, special sweetness and umami, leafy flavour are due to the special cultivation of the tea trees: the tea bushes are covered and grown in the shade for four weeks before the picking begins.

5. Matcha's invigorating, tonic effect makes it a great competitor to coffee

Coating the tea trees not only gives matcha tea a distinctive taste and eye-catching colour, it also increases the concentration of L-theanine and caffeine in the leaves. Due to its high content of L-theanine and caffeine, matcha has a strong and long-lasting tonic, invigorating, concentration-enhancing and mentally productive effect. Its high caffeine content makes it a great alternative for coffee lovers.

6. Matcha is extremely rich in body-healthy properties

Matcha tea is often referred to as a “superfood”. Rich in antioxidants, matcha is thought to improve immunity, reduce the risk of heart and circulatory problems, help normalise metabolism and weight loss, and maintain healthy skin, digestion and oral hygiene. When you drink matcha, you consume the tea leaves themselves, so a cup of matcha is far superior to a regular cup of green tea in terms of benefits.

7. Traditionally served in the tea ritual

Traditionally, matcha is prepared and served in a ritualistic tea ceremony. The Matcha ceremony is a meditation on tea. In the ceremony, tea is drunk in silence, in concentration, with a sense of harmony and aesthetics, fostering peace, respect and purity.

8. Simple and quick to prepare at home

Using the “farmer’s method”, the tea is quick and easy to prepare at home: all you need is a quality matcha, a bowl and a chasen whisk. To prepare matcha, first “wake up” the chasen whisk by holding it in hot water for a few minutes. Before adding the matcha powder, sift it. In a bowl, mix the sifted powder with a little water until smooth texture. Pour in the remaining water and whisk with a whisk until foamy texture, drawing the letter M. The recommended proportions for preparing matcha are 1.5-2 g of matcha powder and 70-80 g of water.

9. Water temperature determines the taste of tea

Matcha is prepared using 80 °C temperature water. Hotter water produces more caffeine and more bitter notes in the tea. The cooler water helps to bring out the sweet notes in the tea.

10. It is customary to sweeten the palate before drinking matcha

Traditionally, it is customary to eat a small sweet before drinking matcha. The contrast of flavours is thought to enhance the matcha tea experience, as well as prepare the digestive system for a cup of matcha.

Have a delicious tea,
Ruta

The post 10 interesting facts about matcha: from the tea fields to the cup appeared first on Yugen Tea.

Rūta Katiliūtė

Author of the text

A matcha latte is a green tea latte made with finely ground matcha green tea powder and milk. It does not contain coffee but does contain caffeine. Usually matcha tea is drunk without milk, but those who are not used to the intense flavour of matcha will find it easier to get used to it with the milk flavour. And it is worth totame it. Matcha latte, with its bright, rich green colour and subtle flavour, is slowly becoming an increasingly popular choice, and its invigorating and tonic effects make matcha a much-loved alternative to your morning cup of coffee.

Why choose a matcha latte instead of a cup of coffee?

Matcha latte is a highly tonic and invigorating drink with a high caffeine concentration. Unlike coffee, matcha’s caffeine effects are slower and longer-lasting due to the L-theanine in tea. L-theanine in matcha tea is also thought to have relaxing, stress-reducing, neuroplasticity-enhancing, thought-producing, concentration-enhancing and mood-enhancing effects on the body. Matcha powder is rich in antioxidants, vitamins and minerals. This drink is not only a great pleasure for the eye and the taste buds, it is also good for the body.

5 matcha latte recipes to discover different flavours

A cosy matcha latte can be easily and quickly prepared at home. Yugen Tea recommends five recipes for different flavour discoveries.

Classic matcha latte

A pleasantly warming milky matcha latte – the perfect way to wake you up and make you feel cosy.
You will need:

• 1 teaspoon matcha powder
• 50 - 150 ml milk of your choice
• your favourite sweetener, if required

Prepare the matcha tea: in a bowl, using a chasen whisk, mix the matcha powder and a small amount of 70 °C water until smooth texture. Add a little more water and whisk the matcha until foamy texture. Add warmed milk and sweeten with your favourite sweetener if necessary. The recommended proportions are 50% water and 50% milk, but don’t be afraid to experiment and find the one you like best.

Cold matcha latte

When you want a refreshing, pleasantly tonic milky drink, a cold matcha latte is the perfect companion.
You will need:

• 1 teaspoon matcha powder
• 50 - 150 ml milk of your choice
• your favourite sweetener, if required
• ice cubes

First prepare the matcha tea: in a bowl, using a chasen whisk, mix the matcha powder and a small amount of 70 °C water until smooth texture. Add a little more water and whisk the matcha until foamy texture. Sweeten the matcha tea with your favourite sweetener if needed. Place the ice cubes in a glass, pour in the milk of your choice and top with the whisked matcha tea.

Alternatively, simply add all the ingredients to a cocktail shaker, shake and serve. Simple, quick and incredibly tasty!

Cocoa matcha latte

Both matcha and cocoa are known for their antioxidant richness and energising, mood-boosting effect – combine them in one cup and you’ll get a real super drink. Coffee lovers will love the intensity of the flavour and its tonic effect.
You will need:

• 1 teaspoon matcha powder
• 1-2 teaspoons cocoa powder
• 100 - 150 ml of your favourite milk
• your favourite sweetener, if required
• optional: a pinch of cinnamon for seasoning

The matcha mocha latte is easy to prepare – just pour all the ingredients into a cocktail shaker and shake. Use milk/water no hotter than 50 °C in a cocktail shaker. To serve hot, warm the shaken latte up to your liking.

Matcha latte "dalgona"

“Dalgona coffee is a dessert drink from South Korea that has become very popular during the quarantine. It’s a cup of milk topped with a strong, sweet, silky coffee/tea cream. And we suggest replacing the coffee with matcha powder and trying a variation of the dalgona latte.
You will need:

• your favourite milk (we recommend Rude Health coconut)
• 2 tablespoons of aquafaba (chickpea decoction) or 1 small egg white
• 2 teaspoons of sugar or icing sugar
• 1 teaspoon matcha powder

It is very simple to make: whisk the egg white/ aquafaba and sugar until stiff. A minute will be enough time for the egg white, and the aquafaba will take a bit more. Add the matcha powder to the foam and whisk a little more until the foam turns a beautiful green colour.

Pour your favourite milk into the cup (warmed or cold), cover with whipped cream and there you go – a latte ready to enjoy!

Matcha pinacolada latte

This refreshing and nutritious latte is the perfect refresher on sunny summer days… or a pleasant reminder of them!
You will need:

• 1 teaspoon matcha powder
• 100 - 200 ml of coconut milk (we recommend using coconut milk from a can or Rude Health coconut milk);
• a handful of ice cubes
• a handful of sliced fresh pineapple
• Optional: for a creamier texture, add a slice of avocado

Prepare the matcha tea: in a bowl, using a chasen whisk, mix the matcha powder and a small amount of 70 °C water until smooth texture. Add a little more water and whisk the matcha until foamy texture.

Whisk the remaining ingredients in a cocktail shaker. Place ice cubes in glasses or your favourite glass cups, pour in whipped pineapple milk and top with matcha tea.

Enjoy!

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