Matcha is on the side of a more polarizing potions. It’s earthy, green taste is not for everyone - and, to be quite honest, having a good matcha latte in a cafe is still a hit or miss.

I remember having my first matcha latte at Shoreditch Grind. 2016. The ultimate edgy hipster spot in the heart of Shoreditch - if there was any place in Europe you should have a matcha latte, Shoreditch it is. Served in a glass, perfectly foamed and tragically bad. It was so bad I couldn’t finish it. 😅 (Not to mention I paid a small fortune for this latte.)

I’m not an avid traditional green tea drinker - I never was. What particularly drawns me to matcha are it’s stellar health benefits. It's even more potent than green tea(!).

Coffee ❌

I don’t drink coffee. Even though matcha contains caffeine, its release is much more sustainable and takes a much longer period of time thanks to amino-acid L-theanine. It takes one sip of coffee for me to get heart palpitations (!). I’ve never had an issue with matcha so far. 👍 This graph from Blume does a nice job of explaining it.

Compared to green tea, Matcha has the following potential benefits:

Higher Antioxidant Content: Matcha contains higher levels of antioxidants, specifically catechins, which are beneficial for reducing oxidative stress and protecting cells from damage.
Boosts Energy and Focus: Matcha contains caffeine and theanine, an amino acid that can improve focus and reduce stress.
Supports Weight Loss: Matcha may help boost metabolism and support weight loss by increasing thermogenesis, the body's heat production and energy expenditure.
Lowers Cholesterol and Blood Sugar: Some studies suggest that Matcha may help lower cholesterol and blood sugar levels, reducing the risk of heart disease and diabetes.

Tea leaves grown for Matcha are specially shade-grown over the course of three weeks before the harvesting. The process is fascinating - the leaves in shade are adapting by growing and expanding their leaves to catch more sun/survival mode. At the same time, this process is reducing the rate of photosynthesis to increase the levels of theanine. The leaves are then handpicked and steamed to stop the oxidation process.

Since my very first London encounter, I’ve tasted a lot of matcha concoctions across Europe - iced ones, warm lattes with different kinds of plant milks.

I've never had the ultimate one - until I came to Barcelona.

It was a really hot day in September. I was walking through the Barri Gòtic and looking for something to drink - I turned into Google maps and came across highly rated Cafès El Magnífic nearby Basilica of Santa Maria del Mar. I walked in and saw the biggest batch of matcha rotating in a huge container. I knew I was in the right place 😅. The lady behind the counter handed me the matcha with a few words. I can’t recall it 100% but something alongside ,,…we do matcha a bit differently - with oat milk, vanilla and a tiny hint of cinnamon.'‘ I wasn’t sure what to do with that piece of information at that particular moment, so I just smiled, said gracias and walked outside.

INGREDIENTS

🍵

INGREDIENTS 🍵

matcha powder
oat milk
vanilla (sugar or syrup)
a tiny sprinkle of cinnamon

As I had my first sip of a nicely chilled matcha, it all made sense. It was truly magnífic! Truly one of a kind taste!

I frantically opened the notes on my phone and jotted down the ingredients.

And that is, my friends, the best matcha recipe I came across so far. It works with soy milk and vanilla sugar as well. I yet need to experiment with different grades of matcha to nail the ideal combination - but so far, this has worked with 2 types I went through so far.

It doesn’t work with coconut milk as well as with the oat one. I tend to froth mine during the winter, for the summer - I usually opt for a chilled version with ice.

Let me know if you’ve tested this one or if you have any further tips on how to make a matcha latte work!