Maccha (Matcha) Drip Roasters x Länggass Tee

Our Drip Roasters x Länggass Tee collab maccha allows you to recreate and enjoy the very same maccha latte we make at our café at home. The high-quality maccha powder of our choice is selected and imported by Länggass-Tee and grown in Kagoshima, Japan.

Maccha (or «Matcha») is finely ground green tea. Originally from China, it was introduced to Japan in the fifteenth century and soon became an integral part of Japanese tea ceremonies. Later, it was used more and more in Japanese cuisine and today, Maccha is very popular in Europe, too.

The tea plants are covered with a fine net a few weeks before the harvest, which provides shade and makes the leaves produce more chlorophyll and amino acids. This is how they receive their intense green color and the leaves also become thinner and softer. After only harvesting the small leaves, these are treated with steam and dried afterwards. When fully dried, they are sorted and finally ground to a very fine powder.

Weight: 70 g
Origin: Japan, Kagoshima
Tea variety: Saemidori, Yabukita, Okumidori

Matcha Latte Recipe

Matcha Latte (or Maccha Latte) is one of our favorite non-coffee hot beverages. Our recipe is very simple and can easily be used at home. All that's needed for the Maccha Latte is Maccha of high quality, finely steamed milk (or a milk alternative) – we recommend oat milk – and ideally a Chasen (Maccha whisk) to whisk. You can use a kitchen whisk or even a small spoon if you don't have a chasen yet.

water at 80°c: 30g
matcha powder: 2g
milk (before steaming): roughly 170g

1. Mix roughly 3g of good quality matcha powder with around 30g of water, which should be hot, but not too hot – ideally around 80°c.
2. Whisk with a Chasen (matcha whisk) or household whisk until there is some foam on the surface.
3. Now is the time to add sugar if you want any. Whisk again to dissolve the sugar.
4. Steam milk or alternative with the steam wand of your espresso machine.
5. Pour latte art to make it look nice (or just mix milk with matcha).

Use a fine sieve when you add the powder in step 1 to prevent the brew from clumping.

When using good quality, fresh matcha and water at around 80°c, sugar may not be needed as the brew won´t taste overly bitter, but will be bursting with freshness instead and the milk will add some natural sweetness to it.