"During my time as a barista, I worked extensively with matcha and attended several specialized workshops on the subject. I can attest to the fact that there are many pitfalls to avoid when making the drink. Although it's not an overly complicated ingredient to work with, there are some key steps you need to follow. However, you don't need to feel intimidated to make it for yourself at home."
"One of the most common ways that people go wrong when making matcha lattes is using freshly boiled water. We've all been there. We turn on the kettle, and as soon as it's finished boiling, we pour some into our matcha powder. Then, we wonder why we don't like the taste of matcha. This is because matcha requires a certain temperature of water to be at its best, and boiling water can scorch it, affecting its taste, color, and nutritional value."
"You may have been enjoying matcha for years, or perhaps just learnt about it, but either way, this drink is taking the world by storm at the moment. This potent drink has a deep-rooted Japanese tradition and is centuries old, but nowadays, you cannot go into a coffee shop without seeing its green hue all around you. From simple matcha to matcha lattes, matcha bubble tea, dirty matchas, and matcha cookies and cakes, it's in every corner."
Matcha popularity has surged worldwide, appearing in lattes, bubble tea, baked goods, and desserts. The powdered green tea provides a gentle energy boost, antioxidants, and a smoky flavor that polarizes consumers. Proper preparation requires attention to technique to avoid common pitfalls. Using freshly boiled water can scorch matcha, producing bitter taste, dull color, and reduced nutrients. Matcha benefits from a specific water temperature for best flavor and visual vibrancy. Practical steps such as measuring, sifting, and whisking correctly help achieve smooth texture and balanced taste. With basic knowledge and practice, café-quality matcha lattes can be made successfully at home.
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