It’s Not An Acquired Taste, You’re Just Doing it Wrong!
I hear a lot of people say they love the idea of matcha but when it comes to drinking it, soon realise it’s not for you. What if I told you you were making it incorrectly and it was severely changing its taste. Matcha made correctly won’t leave you wanting to throw it away.
This is something I’ve tried and tested with those around me.
Tips
- Opt for culinary first-grade matcha. These are the youngest leaves, harvested, steamed and ground to ensure the flavour is smooth and sweet.
- A matcha latte might help to ease you into regular matcha drinking whilst you adjust to the taste.
- Choose milk that will froth up easily. Dairy is great for frothing but if you’re dairy-free try and find a milk that is a little thicker (and less watery)
What You’ll Need
- Matcha Powder
- Small sift (optional)
- Milk Frother
- Hot Water
- Milk
- Sweetener (optional)
