This is the time of year when plants start to show their first buds although it will be a while before they begin to wear that beautiful fluorescent green of early spring foliage. During the days when the temperature is still cold, we enjoy a bowl of Black Matcha in the morning and Artemisia Matcha Latte in the evening.
These two "Matcha" types are some of our most distinguished because they always bring up the conversation of "what is Matcha?" Both Black Matcha and Artemisia Matcha are powdered teas that are similar to the Song Dynasty style of tea making and the precursor to Japanese Matcha. Some of the main differences are prolonged storage and not having to sift before whisking due to the processing of these teas which fully dries them. Japanese Matcha has about 3-4% moisture and makes the tea extremely sensitive to storage while forcing the sifting procedure before making. Lastly, both Black and Artemisia Matcha foam up much easier with minimal effort!
Artemisia Matcha is stone-ground Mugwort and has a delicious array of floral and earthy notes. We love adding a tiny pinch of Maldon salt to bring out some of the natural sweetness and use only milk for a thick yet delicate tasting latte. At the tea shop we always use Oatley Full Fat to create a wonderful foam but you can substitute your favorite milk.
Artemisia Matcha Latte Recipe
4g of Artemisia Matcha
8oz of hot milk 190F
Pinch of Maldon salt (optional)
Add Artemisia Matcha to a bowl and add milk that has been brought to a slight simmer. Using a Bamboo Chasen whisk for about 1-2minutes until it is frothy. Sprinkle on some salt at the very last moment and enjoy! Alternatively, you can use a thermos instead and shake it like a cocktail shaker or add directly into a milk frother. We recommend drinking matcha after it was freshly made as it will separate and continue to oxidize over time.