Iced Matcha Latte

Steps

If using a bamboo chasen, run warm water over the tines before whisking to soften the bamboo.
Sift 5–6g of matcha into your bowl.
Pour 50–60ml of water at 70–80°C and whisk in an M or W motion for 20–30 seconds until frothy.
Add ice to your glass, then pour in 100–120ml of milk.
Top with the whisked matcha. Serve without sweetener to let the natural taste of the tea come through.

Notes

If using a bamboo chasen, run warm water over the tines before whisking to soften the bamboo. This takes only a few seconds and helps the whisk perform better and last longer.
Sifting prevents clumping and ensures a smooth, even texture.
Keep water between 70–80°C. Above this, the matcha loses its natural sweetness and umami.