SQUARES COLLECTION - pralines with fillings that will complement moments of pleasure with matcha latte.
Matcha comes from Japan, where it serves for a traditional tea ceremony. It is then consumed as pure green.
Matcha latte gained popularity in the West a few years ago. Foamed milk, including vegetable milk, was added to this classic tea. The drink has a specific bitterness broken by milk sweetness.
HOW TO DO IT BETTER
Matcha tea powder is lighter in color than regular green tea. The vibrant color comes from high levels of chlorophyll, a strong polyphenol. Only the best green tea leaves, which are always harvested by hand, are used to produce matcha powder. The stems and veins are removed from the leaves, which are then ground into matcha powder.
Matcha tea in bags might be good for the beginning. Froth milk mixed with matcha should cover any imperfections of powder put in tea bags. No doubts it is more convinient is simply much cheaper.
Make sure you use clean water that is free of unpleasant tastes and smells. If you didn't drink a glass of this water, don't make coffee with it.
To extract the best aromas from coffee you need water rich in calcium and magnesium in particular. The amount of these two minerals dissolved in water is a measure of hardness.
The better quality matcha you use, the less bitter it will be.
You can use various types of milk for this drink, although oat, almond and coconut are the best.
When brewing matcha, remember about the proportion; 2 grams of tea per 80 ml of water. The water temperature should not exceed 80 degrees C.