The matcha built for lattes
A good matcha latte is not a ceremonial drowned in milk: it is a matcha designed for it. Barista No.1 comes from Uji, the historic home of Japanese matcha. A dense, round profile that cuts through milk instead of disappearing into it, on Yabukita and Okumidori cultivars. Hot under oat foam or iced on the patio, it keeps its colour, taste and softness down to the last sip.
Energy, without the coffee crash
The whole leaf, so L-theanine and caffeine together: clean energy for 4 to 6 hours, no spike, no jitters. Antioxidants (EGCG) from shade-grown green tea on top. It is the alternative to your morning coffee, and to the 2 p.m. one, without the slump that follows.
Origin and quality
Harvested in Japan, in Uji, a region known for its matcha for centuries. Yabukita and Okumidori cultivars, stone-ground into a fine, vivid powder. Imported and shipped from Quebec by Bian Matcha, in Trois-Rivieres. 100 g format, about 50 lattes per pouch.
How to prepare it
Hot latte
2 to 3 g of matcha, 60 ml of hot water (75 to 80 °C), whisk with a chasen until frothy, then 200 ml of steamed milk (dairy, oat or almond). Sweetener to taste.
Iced latte
2 to 3 g of matcha shaken in 50 ml of cold water with the mini shaker, poured over ice and 150 ml of cold milk. Ready in 60 seconds, even on rushed mornings.
Frequently asked questions
Where does this matcha come from? From Uji, Japan. Yabukita and Okumidori cultivars, traceable harvest, imported and shipped from Quebec by Bian Matcha.
Can I drink it straight with water? It is built for milk: that is where it shines. For pure tasting, choose the Ceremonial No.3.
Which milk froths best? Barista oat for the creamiest foam, almond for the lightest version, coconut for a sweeter note.
How many lattes per pouch? About 50 generous lattes per 100 g pouch (2 g per cup).
Addie (verified owner) –
Super matcha qui n’est pas amer et qui ne goûte pas l’herbe! Il est super bon en lattée glacé avec un peu de sirop d’érable ou du miel
Translated from French