US volume measures in parentheses are approximate; use a scale for consistent results.
A hot matcha latte combines concentrated matcha with warm, textured milk. This recipe uses 4 grams (about 2 tsp) of Kyoto Teien matcha, 30 grams (about 2 tbsp) of filtered water at 160°F and approximately 230 grams (about 1 cup) of milk for a balanced 12 oz drink.
Kyoto Teien’s natural sweetness, rich umami and low bitterness make the latte enjoyable without sweetener, while its full matcha flavor remains present when honey, vanilla or another sweetener is added.
Hot Matcha Latte Recipe
Yield: One approximately 12 oz hot latte
Preparation time: Approximately 4 minutes
Sweetness: Optional
Ingredients
- 4 grams (about 2 tsp) Kyoto Teien matcha
- 30 grams (about 2 tbsp) filtered water
- Water temperature: 160°F
- Approximately 230 grams (about 1 cup) milk or oat milk
- Optional: 1–2 pumps of sweetener
How to Make a Hot Matcha Latte
1. Prepare the matcha base
Sift 4 grams (about 2 tsp) of matcha into a small bowl, cup or pitcher.
Add approximately 15 grams (about 3 tsp) of water at 160°F and mix into a smooth paste. Add the remaining water, bringing the total to 30 grams (about 2 tbsp).
Whisk briskly using a back-and-forth motion or mix with an electric frother until the matcha is evenly dispersed.
If you are adding honey, simple syrup or another liquid sweetener, mix it into the warm matcha base.
2. Steam the milk
Measure approximately 230 grams (about 1 cup) of milk or oat milk.
Steam the milk until warm and lightly textured. The goal is a smooth, pourable microfoam rather than a thick layer of dry foam.
Avoid overheating the milk. Excessive heat can flatten its natural sweetness and make the finished latte taste less balanced.
3. Build the latte
Pour the prepared matcha base into a 12 oz cup.
Slowly add the steamed milk, holding back larger bubbles while allowing the finer microfoam to flow into the matcha.
Stir gently before drinking so the matcha and milk are evenly combined.
Sweetened or Unsweetened?
For the clearest expression of Kyoto Teien, begin without sweetener. Its first-harvest character provides natural sweetness, umami and a smooth finish.
For a sweeter café-style latte, start with one pump and adjust according to the strength of the syrup.
Good options include:
- Honey
- Vanilla syrup
- Simple syrup
- Maple syrup
- Agave
Sweeteners vary considerably between brands. Cafés should standardize the specific product and quantity used in every drink.
Choosing Milk
Oat milk
Oat milk creates a creamy texture and complements Kyoto Teien’s natural sweetness and mellow, nutty notes.
Whole milk
Whole milk produces a rich, rounded latte with enough body to support the matcha.
Almond milk
Almond milk creates a lighter drink and may emphasize grassy and nutty flavors.
Soy milk
Soy milk adds body, although its flavor and steaming performance vary by brand.
At-Home Preparation
A bamboo whisk or handheld frother works well for preparing the matcha base.
If you do not have a steam wand, warm the milk gently in a saucepan or microwave and froth it separately. Do not allow the milk to boil.
Use a digital scale and thermometer whenever possible. Measuring by weight provides more consistent results than relying on teaspoons and visual estimates.
Café Preparation
For individual café service:
- Prepare one complete Tay Leaf Matcha Base using 4 grams (about 2 tsp) of matcha and 30 grams (about 2 tbsp) of water at 160°F.
- Mix in the approved sweetener, if ordered.
- Steam approximately 230 grams (about 1 cup) of milk.
- Pour the matcha base into a 12 oz cup.
- Add the steamed milk and finish with fine microfoam.
- Serve immediately.
The exact milk weight may need a small adjustment based on cup shape, desired foam level and the milk being used. Once approved, the café should use the same measurement and steaming standard on every shift.
Common Hot Matcha Latte Problems
The latte tastes weak
Confirm that the full 4 grams (about 2 tsp) of matcha were used. Excess milk or heavily flavored syrup can overwhelm the matcha.
The matcha is clumpy
Sift before adding water and begin by creating a smooth paste with approximately half the water.
The latte tastes bitter
Confirm that the matcha water is 160°F. Also check that the milk has not been overheated.
The foam is too thick
Introduce less air while steaming. A matcha latte should have smooth, pourable microfoam rather than stiff foam sitting separately on top.
Premium Enough to Drink Straight, Balanced for Milk
Kyoto Teien is Tay Leaf’s first-harvest blend of Uji and Kagoshima tencha, stone-milled in Kyoto. Its vibrant color, creamy texture, rich umami and restrained bitterness allow it to work in both traditional matcha and milk-based drinks.
Use this classic hot matcha latte as the foundation for vanilla, honey lavender, cinnamon and seasonal café recipes.