Hey FEA Fam!
Our Matcha Ice Cream flavour is being completely revamped into a new Matcha Latte flavour. You asked, and we listened! You asked for something that tasted more Matcha-y and less sweet, which better delivers on the Matcha taste.
Matcha lovers will be happy to know that we’ve gone straight to the source and right to the TOP of the matcha pyramid; sourcing only the best high-grade ceremonial matcha from Shizuoka, Japan. This means you’ll get the truest and smoothest matcha taste out of a protein matcha latte possible! 💚
So what is ceremonial matcha and how does it differ?
The matcha powder creation process is a lengthy one; unlike regular teas that are prepared by steeping the leaves in hot water, matcha is consumed in a powder form. The powder is made from a fine grinding process of the Camellia sinesis plant, which sometimes includes the stem, depending on the grade of the matcha.
Ceremonial grade is the highest quality of matcha possible, and is created using the youngest tea leaves plucked from the first harvest, with stems and veins removed; leaving the most nutritious parts of the plant for production (hence why there are more antioxidants in ceremonial grade matcha). This results in a sweet and mild flavour that is creamy in texture and great for drinking.
Culinary grade on the other hand is created using older leaves on the stem and incorporate both the stem and veins of the leaves in the milling process. This brings about a more bitter and grassy flavour that is great for baking and cooking. This process is also much less laborious than that of ceremonial-grade matcha, hence why it is usually more affordable.
If you’re interested in learning more about this, Ophie has written a full blog post that you can read here. She has since crowned herself a "matcha expert" 🤓
What does this mean in terms of flavour?
We previously used culinary grade matcha and the vanilla ice cream flavour helped to balance the bitterness and bring some sweetness. Now, using ceremonial grade means that the flavour retains the characterics of a high grade matcha flavour without much of the bitterness associated with a lower grade matcha. We have dialled back the sweetness of this flavour too, giving a more authentic matcha taste.
Hold on.. these can be enjoyed HOT?!?! Holy smokes that is the best news I have heard EVER!
the old brown sugar protein powder was 10/10, can’t wait to get my mind blown again with the new formulation!
Perfect! I’m hoping it tastes like xin fu tang with just water!
So happy you are keeping the brown sugar! Although I like the other flavours you were considering too! Excited for the launch and new flavours! 💚
As always, thank you so much for taking the time to leave us some love ❤️
YES. You can have our protein HOT! Here’s how:
- 1 x Scoop of your fave FEA Protein Powder
- 200-250ml of your milk of choice / water
1. Measure 250ml of milk in a microwave safe mug, then heat in microwave for 1-2 minutes
(Based on 1000W microwave: 1min ~ warm, 1.5mins ~ hot, 2mins ~ piping hot)
2. In a shaker, add 100ml room temperature water with 1 scoop of protein powder until mixed (about 15-20 seconds) 💡 Mixing with room temp water first allows the protein powder to have a smooth consistency, as mixing directly with hot temps will cause it to clump!
3. Pour your shaken protein into the heated milk then stir to combine and ENJOY! 🔥💜
Thanks for reading! Check out our blog article all about the differences between culinary and ceremonial grade matcha.
Until next time,
Chief Alchemist Alric
3 thoughts on “Chief Alchemist Notes #3 - Matcha Latte”
I’m a tea fanatic so excited for the new recipe revamps and lowering the sweetness!!!!
Thank you for the instructions on making them HOT! Melbourne weather is still chilly in the mornings so I love my milk teas hot. Can’t wait to try these new flavours, pumped for durian and a xin fu tang brown sugar MT!
Loving your work!!
Potato Girl (again)
Also I forgot to say that I love Ophie’s blog post! Those academic paper references 😍 can’t wait to read one about Thai milk tea! And durian 🥵🥵🥵