A Story About Ritual, Purity, and the Future of Plant-Based Lattes

There’s something quietly magical about a Blue Matcha Latte. It looks otherworldly, tastes luxurious, feels grounding, and always seems to arrive with a little gasp of wonder. But as with all beautiful things, its true magic is hidden beneath the surface, in the purity of the ingredients, in the intention behind every step, and in the craftsmanship of the ritual itself.

At Farmatuur, we don’t simply “mix drinks.” We create experiences that whisper something deeper: slow down, choose consciously, honor the ingredients. So when we set out to make a Blue Matcha Latte that could stand among the best in the world, we didn’t start with aesthetics. We started with the story of water, the heritage of plant milks, and the ancient rituals of matcha.

It begins in Iceland.

Where Water Becomes an Ingredient Worth Celebrating

Most people never think about the water in their matcha. But tea masters do. They know that minerals, pH and purity can either reveal the layers of umami, or mute them entirely.

This is why our ritual starts with Icelandic Glacial Still Water. Born from the legendary Ölfus Spring, this water filters naturally through ancient volcanic rock and emerges with remarkable softness, unusually low mineral content and a naturally high pH. It is the kind of water that carries flavor instead of fighting it, the kind that lets matcha taste the way it is meant to. Heat it gently, never above 70 degrees, and it becomes the perfect companion for ceremonial-grade matcha.

While the water warms, the whisk waits in its bath of warm water, softening like a musical instrument preparing to play.

>> View our Icelandic Glacial collection

Matcha: The Ritual

Into a traditional matcha bowl we scoop two portions of fresh ceremonial-grade matcha, using the classic bamboo chashaku. There’s something grounding about this gesture, the sound of the powder, the soft motion of the bamboo, the way the tiny mound of green looks almost alive.

When the water reaches its perfect temperature, it joins the matcha, and the whisking begins. Not chaotic, not hurried, but in that familiar firm M-shape, guided only by the wrist. The motion is meditative, almost hypnotic. While you whisk, you can feel the matcha open up, its vegetal aromatics rising, its umami deepening, its foam forming like a soft green cloud.

At this point, the butterfly enters.

The Blue Magic: Butterfly Pea Powder Meets Italian Craft

While the matcha is whisking, a different alchemy takes place in the frother. We mix organic Butterfly Pea Powder with 150 ml of Barista Oat Milk from The Bridge, one of the purest, most thoughtful plant-based milk producers in the world.

The Bridge is not a big industrial company; it’s a family-owned business in a quiet Italian village, crafting organic plant milks long before oat milk became fashionable. Their secret? Local Italian spring water, clean grains, simple processes, and safflower oil instead of industrial seed oils. This combination creates creaminess not through additives or gums, but through nature.

Their Barista Oat Milk is a masterpiece: silky, stable at low temperatures, and perfectly neutral in taste. It doesn’t mask the matcha. It lifts it.

As the frother spins, the milk slowly turns a vibrant shade of blue, not from artificial coloring, but from Butterfly Pea’s natural anthocyanins, which have been treasured for centuries for their antioxidant and calming qualities. Heating it to 65 degrees keeps all those precious compounds intact. Heat it higher, and you lose the magic. Respect it, and you taste its soul.

The Assembly: A Latte With a Little Drama

Now comes the final moment. The whisked matcha, velvety, warm, fragrant, is poured into your cup. Then, like a slow-moving wave, the frothy blue oat milk cascades on top, forming a creamy two-toned harmony that is almost too beautiful to drink.

This is where science meets art.
Where ingredients meet intention.
Where color meets flavor.

The taste is unlike anything else, the deep, earthy umami of matcha at the base, the soft floral serenity of Butterfly Pea floating above, and the Italian oat milk weaving them together with buttery creaminess.

Why This Latte Matters

This is not just a pretty drink. It’s a manifesto for the future of lattes.

A world where warmth comes from plants.
Where comfort doesn’t come from dairy, but from clean, thoughtful alternatives.
Where rituals aren’t rushed, but honored.
Where ingredients are chosen not for trends, but for purity, history and benefit.

By selecting Icelandic Glacial water for its unmatched softness, The Bridge oat milk for its honest craftsmanship, and Butterfly Pea and matcha for their beautifully complementary physical and mental effects, we’re showing what a latte can be when every component is treated with reverence.

This is the new latte movement, plant-based, non-coffee, rich in adaptogens, antioxidants and ancient wisdom. And with every cup we create, we hope to inspire people to taste not just the drink, but the story behind it.

A Blue Matcha Latte, when done right, becomes a small piece of everyday magic.

Good to Know: What This Blue Matcha Latte Does for Your Body

Ceremonial Matcha
Matcha is rich in catechins, especially EGCG, a well-studied antioxidant that helps reduce oxidative stress in the body. Combined with L-theanine, it promotes calm mental alertness and supports focus without caffeine spikes. Research shows matcha may support cognitive function, improve sustained attention, and help regulate stress responses.

Butterfly Pea (Clitoria ternatea)
The deep blue pigment comes from anthocyanins — naturally occurring antioxidants also found in blueberries and purple sweet potatoes. Anthocyanins help protect cells from inflammation and oxidative stress, support microcirculation, and contribute to healthy skin and collagen protection. Early research also suggests benefits for memory and cognitive performance due to Butterfly Pea’s traditional nootropic profile.

Oat Milk from The Bridge
Oats contain beta-glucans, soluble fibers known to support stable energy, healthy digestion, and balanced blood sugar response. The Bridge’s use of Italian spring water and safflower oil (instead of industrial seed oils) results in a cleaner fat profile that’s easier on the digestive system and helps create a creamy texture without additives or gums.

Safflower Oil
Safflower oil is naturally high in linoleic acid, which plays a role in skin barrier function, cellular membrane health, and normal inflammatory balance. It supports the smooth, silky mouthfeel of the latte without compromising metabolic clarity.

Icelandic Glacial Water
The extremely low mineral content ensures that nothing interferes with the absorption or flavor release of matcha’s beneficial compounds. Water hardness can change matcha’s antioxidant extraction, and soft volcanic-filtered water helps preserve both taste and bioactive integrity.

Temperature Matters (65°C)
Keeping both matcha and Butterfly Pea below 65°C helps protect:

• catechins

• anthocyanins

• L-theanine

• essential volatile compounds

This supports the latte’s antioxidant capacity and preserves the cognitive and calming effects.