Step into a world of calm and clarity with this Forest Matcha Latte. Infused with the rich depth of espresso and the creamy smoothness of milk, this layered matcha drink is perfect for those who love both coffee and tea. It’s energizing, grounding, and visually stunning.
🍃 What Is Forest Matcha?
Forest Matcha blends ceremonial-grade matcha with bold espresso and velvety milk, layered to resemble a misty green forest at dawn. The name captures the tranquil, earthy character of the drink—ideal for slow mornings or creative afternoons.
If you’re a fan of both matcha and lattes, this drink brings the best of both worlds.
🧾 Ingredients for Forest Matcha (1 Serving)
- 3.5g ceremonial grade matcha powder
- 30ml purified hot water
- 20g espresso (or 1 shot)
- 150ml whole milk
- 20ml coffee creamer
- 5ml syrup (optional, to sweeten)
🍵 How to Make Forest Matcha
1. Whisk the Matcha
Add matcha powder to hot water and whisk until frothy using a chasen or milk frother.
2. Brew the Espresso
Prepare a fresh shot of espresso and set aside.
3. Build the Base
In a clear glass, add whole milk and coffee creamer. Sweeten with syrup if desired.
4. Add Espresso
Pour the espresso gently over the milk to create a distinct middle layer.
5. Top with Matcha
Finally, pour the whisked matcha slowly over the top to complete the layered effect.
6. Serve Iced (Optional)
Add ice cubes if you prefer a refreshing cold version. Stir gently before drinking or enjoy as is.
💡 Pro Tips
- Use LEAFMILL Ceremonial Matcha for a smoother texture and brighter green tone.
- Pour each layer slowly over the back of a spoon to achieve perfect separation.
- Customize with plant-based milk like oat or almond if preferred.
🌱 Why Choose LEAFMILL Matcha?
Sourced from China’s finest high-altitude tea regions—Zhejiang, Fujian, and Hubei—our matcha is hand-picked, shade-grown, and stone-ground to preserve its vivid color and natural flavor. Rich in antioxidants and L-theanine, it delivers clean, lasting energy without the crash.
Explore more matcha recipes on our Recipes Page, or dive into our sourcing story on the Tea Garden Page.
