Are you using premium matcha, yet finding your latte lacks the taste of matcha?
It may sound surprising, but this is a common experience. The reason lies in the nature of high-grade matcha itself.
Premium matcha is often made from the youngest tea leaves, sometimes hand-picked from the very top of the tea plant. These tender leaves contain high levels of L-theanine, the amino acid responsible for umami and natural sweetness, while bitterness is very low. When whisked straight with water, this type of matcha offers an elegant, complex taste that is rich in umami, mellow in sweetness, and beautifully smooth.
However, when the same matcha is used for a latte, much of that delicate flavor disappears. The milk’s own creaminess, sweetness, and aroma tend to overpower the subtle notes of premium matcha. What you are left with is a latte that tastes mostly of milk, not matcha. This is not because the tea is poor quality—quite the opposite. It is because the finest ceremonial-grade matcha is not designed to shine through milk.
That is why choosing the right matcha for the right purpose is so important. Ceremonial matcha is best enjoyed straight, while lattes are better with matcha specifically suited for blending. A latte-grade matcha has a slightly stronger, more robust character, ensuring the matcha flavor stands out even when combined with milk.
At NAGOMI, our matcha lattes are crafted with this principle in mind. We carefully select matcha that balances harmoniously with milk, preserving both its depth and its brightness. The result is a latte that is not only smooth and satisfying, but one where the true essence of matcha is unmistakable. We take pride in saying that our lattes stand out from any others you may try—bringing you the most delicious way to experience matcha in a cup.