What you need for one glass
Measure 2 g of matcha, 60 ml of water at 70–80°C and 150–200 ml of your preferred milk. Have ice ready, plus a bowl, sieve and bamboo whisk. Sweetener is optional.
A small kitchen scale helps make each drink consistent. Begin at the lower end of the milk range if you prefer a more pronounced tea flavour.
Sift and whisk
Warm the bowl, empty it and dry it. Soften the whisk tines briefly in warm water. Sift the matcha into the bowl, then add the measured warm water.
Whisk briskly in a W motion until the powder is evenly dispersed. Avoid pressing the bamboo tines into the base. If using sweetener, mix it into the warm tea before chilling.
Pour over milk and ice
Fill your glass with ice and add the milk. Pour the whisked matcha over the top. Enjoy the layered appearance for a moment, then stir to distribute the tea evenly.
Taste before adding more sweetener. Different milks bring different levels of sweetness and texture, so adjust the recipe for the milk you actually use.
Adjust one thing at a time
If the latte tastes too milky, reduce the milk or increase the matcha slightly next time. If clumps remain, sift carefully and mix the powder fully with warm water before adding ice.
Some settling is natural; give the drink a stir. Rinse the whisk and let it dry completely. Close the tea’s inner pouch and tin, and store according to the pack instructions.
