Matcha originates from the traditional Japanese tea ceremony, where powdered green tea is whisked with hot water. The modern matcha latte blends this heritage with Western milk‑based drinks, creating a popular café‑style beverage that honors the tea’s vibrant flavor while adding creamy comfort.

In Japan, matcha is served plain (usucha) or thick (koicha) in tea ceremonies. Regional twists include adding sweet red bean paste (matcha anko), using milk in the north (matcha milk tea), and incorporating citrus or sakura flavors during seasonal festivals.

Authentic Japanese cafés often serve matcha latte in a small glass or ceramic cup, topped with a thin layer of micro‑foam and sometimes a dusting of matcha powder. The drink is usually enjoyed without ice, allowing the delicate bitterness to balance the milk’s sweetness.

While plain matcha is central to tea ceremonies and seasonal celebrations like the Japanese New Year, the matcha latte has become a modern treat enjoyed at brunches, coffee‑shop meet‑ups, and as a refreshing pick‑me‑up during the spring cherry‑blossom season.

A silky matcha latte pairs beautifully with light Japanese sweets such as mochi, dorayaki (red‑bean pancake), or a delicate wagashi like sakura‑flavored rice cake. It also complements savory breakfast items like tamago kake gohan (egg over rice).

The nitro charger infuses nitrogen gas, creating a velvety, mousse‑like foam and a smoother mouthfeel that ordinary whisked matcha lacks. This technique also produces tiny, uniform bubbles that give the latte a glossy, café‑quality appearance.

Common errors include using boiling water (which burns the matcha), not sealing the dispenser properly (causing gas leaks), and over‑charging which can create large air bubbles. Follow the critical steps of blooming, proper sealing, and gentle shaking to ensure a silky result.

A nitro charger injects nitrogen, producing a finer, creamier foam that stays stable longer than steam‑froth. This method also requires less equipment and gives the latte a distinctive silky texture that a regular frother cannot replicate.

Yes, you can prepare the matcha‑milk mixture and charge the dispenser up to 5 minutes before serving. Store any leftovers in a sealed container in the refrigerator for up to 24 hours; give it a gentle shake before re‑dispensing.

The YouTube channel Ian Fujimoto focuses on modern Japanese‑inspired beverages and quick kitchen hacks, showcasing creative twists on traditional drinks like matcha, coffee, and tea using everyday equipment.

Ian Fujimoto emphasizes minimalist setups, often using single‑purpose tools like nitro chargers or handheld frothers, and highlights the science behind texture and flavor. This practical, gadget‑centric style sets his channel apart from more elaborate, traditional tea‑ceremony tutorials.