Essential Tools for Preparation
– Matcha Powder Sieve – Ensures a smooth, clump-free matcha infusion.
– Chasen (茶筅) – A traditional bamboo whisk for optimal matcha dissolution.
– Portable Milk Frother – For efficient blending and frothing.
– Shaker – Ideal for creating a smooth and well-mixed drink.

Ingredients (for a 16 oz glass)
– MATCHAZUKI Excellent-Grade Matcha Powder – 3g (~1.5 teaspoons)
– Warm Water – 40ml
– Fresh Milk – 150ml
– Syrup – 10ml (~2 teaspoons) or to taste
– Ice – As needed

Brewing Method
1. Dissolve the Matcha – Sift matcha powder into a bowl, then add warm water. Use a chasen or milk frother to whisk until smooth and foamy. Set aside.
2. Prepare the Glass – Fill a serving glass with ice.
3. Sweeten the Latte – Add syrup to the glass according to taste.
4. Add Milk – Pour fresh milk over the ice and gently stir to combine with the syrup.
5. Layer the Matcha – Slowly pour the dissolved matcha over the milk for a striking layered effect.

Alternative Mixing Method (Without a Whisk or Frother)
If you don’t have a traditional matcha whisk, try this simple technique:
1. Break Down the Matcha – Add matcha powder and sugar to a cup. Tilt the cup and use a spoon to press the mixture against the side, allowing the sugar crystals to break up any clumps.
2. Gradually Add Warm Water – Pour in a small amount of warm water, tilt the cup, and continue pressing the mixture against the side until the matcha is fully dissolved.
3. Stir Until Smooth – Continue stirring until you achieve a lump-free consistency before following the remaining steps.