In Kyoto, there lived a man named Hiroshi, a master in creating the unique matcha latte. His mornings began early in his café, “Midorino,” meaning “Of the Green,” a tribute to the vibrant matcha at the heart of his celebrated drink.
With expert hands, Hiroshi would blend ceremonial-grade matcha powder with hot water using a traditional bamboo whisk. The resulting frothy paste was a vivid green, releasing a captivating, grassy scent.
Next, he steamed milk to a velvety texture, pouring it gently into the matcha. The jade green and pure white swirled together, creating a warm pastel blend. The final touch, a sprinkle of matcha powder, added a hint of artistry to each cup.
Each matcha latte was a symphony of bitter and sweet, a testament to Hiroshi’s dedication to quality and tradition, served to his customers with care and pride.
