1. Add one teaspoon or 2g of matcha powder to a bowl

2. Pour over 35ml of hot water (70C)

3. Whisk until frothy

4. In a separate cup add 180ml of frothed oat milk then pour the matcha shot over the top

5. For an iced latte, fill a glass with ice, add cold milk, then pour the matcha shot over the top.

1. Warm the bowl. Pour hot water into the chawan and let it sit for 20–30 seconds. This warms the ceramic, softens the atmosphere of the preparation, and prevents the tea from cooling too quickly. Place the chasen in the warm water briefly. This softens the bamboo tines and helps prevent breakage. Discard the water. Wipe the bowl completely dry. This matters. If the bowl is wet, the matcha will clump before you start.

2, Sieve 2g of matcha directly into the dry bowl. Do not skip this. Even excellent matcha naturally forms small clumps because the powder is so fine. Sieving gives you a smoother paste, finer foam, and more elegant mouthfeel.

3. Add only 15–20ml of water at around 75°C.. Do not add all the water immediately. Use the chasen to slowly work the powder and water into a smooth, glossy paste. Then Add the rest of the water, bringing the total to about 70ml.

4. Whisk with speed, not force. Hold the chasen lightly. Use the wrist, not the whole arm. The movement should be fast, small, and elastic. Whisk in a quick M / W motion, keeping the chasen slightly above the bottom of the bowl. Avoid scraping the ceramic. At first, the goal is to fully suspend the tea. Then the goal is to create a fine foam.

5. Once foam forms, slightly lift the chasen so only the lower tips of the tines are moving through the surface. Slow the movement and make smaller strokes for the final few seconds. This breaks larger bubbles and creates a finer, more even surface.

6. Drink immediately. Matcha is a suspension, not an infusion. It will settle if left standing.