How to make a lump-free matcha latte
Written by Dian VAULTIER·
In Brief
- Clumps in a matcha latte almost always result from an error in method rather than a flaw in the powder itself.
- Matcha is an extremely fine green tea powder, obtained by slowly stone-grinding tencha leaves that have first been shaded and then steamed.
- The expertise of the HOLLIN tea sommelier: how to prepare a lump-free matcha latte, explained by a purist Tea House, with no added flavourings, based in Sartrouville (Île-de-France) and shipping its grands crus worldwide.
Clumps in a Matcha latte almost always result from an error in method rather than a flaw in the powder itself. The fine texture of matcha naturally tends to clump under the effect of ambient humidity. A simple protocol, inherited from the Japanese tea ceremony, produces a smooth, frothy texture. It is based on three steps: sift, whisk into a concentrated paste, then dilute.
Understanding the origin of clumps
The Matcha is a powder of green tea extremely fine, obtained by slowly stone-grinding tencha leaves that have first been shaded, then steamed. This very fineness makes it prone to clumping: on contact with moisture in the air, the particles stick together in small clusters that are difficult to disperse once the liquid is added directly.
Pouring hot milk directly over unprepared powder sets these clusters before they have time to dissolve, hence the persistent lumps visible on the surface or at the bottom of the cup.
The three-step method
Sift first
Always pass the measure of Matcha, approximately two grams or one level teaspoon, through a fine sieve or fine-mesh strainer directly over the bowl. This step removes existing clumps and takes only a few seconds.
Whisk into a paste with the Chasen
Add a small amount of hot water, around seventy degrees, or approximately twenty millilitres, then whisk vigorously with a Chasen made of bamboo, using quick W-shaped motions until you obtain a smooth, lightly frothy paste with no visible grains.
Dilute gradually
Once the paste is smooth, gradually incorporate the hot or frothed milk, whisking or stirring gently. Gradually diluting an already smooth base guarantees a completely lump-free latte, whatever the fat content of the chosen milk.
Common mistakes to avoid
Using boiling water destroys some of the L-theanine and the most delicate catechins, while also producing a pronounced bitterness that masks the fresh vegetal notes of the Matcha. Simple stirring with a spoon should also be avoided, as it cannot properly disperse such a fine powder, unlike the rapid whisking of the Chasen, which incorporates air and binds the preparation.
The purist selection of HOLLIN
The Maison HOLLIN selects Matcha culinary- and ceremonial-grade varieties, whose fine grind ensures easier dilution when the method is followed. Each reference clearly indicates its recommended use, latte or pure tasting from the bowl.
The HOLLIN du Goût counter, 22 avenue de la République in Sartrouville, open Monday to Saturday from 10h to 20h, offers a demonstration of the Chasen technique for customers wishing to master this preparation before acquiring the necessary tools.
Frequently Asked Questions (FAQ)
- Can you make a matcha latte without a Chasen?
- A frother-type electric mini-whisk can replace the Chasen in a pinch, provided the initial paste is whisked for long enough. The result remains less frothy than with a bamboo whisk, whose fine tines incorporate air more effectively.
- What milk temperature makes a successful matcha latte?
- Milk heated to between sixty and seventy degrees, never boiling, preserves the delicate aromas of the Matcha. Excessive heat accentuates bitterness and can cause certain milk proteins to curdle, compromising the drink’s final texture.
- Why does my matcha remain bitter even without lumps?
- Bitterness generally comes from water that is too hot or from a quality of Matcha intended for cooking rather than direct consumption. A ceremonial grade, brewed at a low temperature, naturally offers greater roundness and umami notes.