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Matcha Ginger Latte

Matcha Ginger Latte


  • 2g of Wabi SabiEveryday or All Natural Matcha (2 spoonfuls using a chashaku - bamboo spoon)
  • 80ml of water (soft / spring water) 
  • ¼ cup of milk of your liking 
  • 2 tea spoons of organic honey 
  • 1 tea spoon of ground ginger 


  1. Scoop one teaspoon (2g) of SAYURI Matcha of your choice.
    *2 spoonfuls when using a chashaku - bamboo scoop.
  2. Using a tea strainer, sift the matcha powder into your tea bowl to get rid of any clumps.
  3. Boil soft, filtered or bottled spring water and cool water to 80°C. At the same time,  heat up the milk of your choice in a separate pan.
  4. Pour 80ml of hot water into the tea bowl.
  5. Whisk vigorously for 20s using the chasen - bamboo whisk. Move the chasen in a back and forth motion (drawing a “W” shape) using your wrist.
  6. Add honey and ginger to a mug cup, pour milk of your choice and stir together.
  7. Pour the whisked matcha on top.
  8. Take a moment. Breathe. And enjoy your daily tea ritual by SAYURI matcha! 
    Tags: recipes