Sift the matcha: Place the matcha powder into a small jar or a shallow bowl. Use a fine-mesh sieve or a tea strainer to sift it through — you’ll see the powder turn fluffy and pale green, with no hard lumps left behind.

Add the hot water: Pour the 80°C water over the sifted matcha. The water should steam gently but not bubble vigorously. You’ll see the powder bloom into a vibrant, grassy-green pool.

Whisk until smooth: Use a bamboo whisk (chasen) or a small metal whisk to stir in a zigzag motion, not a circle. Within 30 seconds, the mixture will thicken into a glossy, jade-coloured paste with a thin layer of foam on top. The smell will be earthy and slightly sweet.

Sweeten while warm: Stir in your honey or syrup immediately. The residual heat melts it in seconds, so you won’t get gritty sugar crystals later. Taste a tiny drop — it should taste balanced, not sharp.

Fill your glass with ice: Take a tall glass and pack it full of ice cubes. The more ice, the colder the drink stays without watering down too fast.

Pour the milk first: Pour the cold milk over the ice. This creates a white base that will swirl beautifully with the green concentrate. Watch the milk settle around the ice — it should look still and opaque.

Add the matcha concentrate: Pour the green paste over the milk. You’ll see it sit on top in a thick, dark green layer before slowly sinking in ribbons. Stir gently with a long spoon if you want an even colour, or leave it layered for a visual effect.

Serve immediately: Add a straw, give it one quick stir, and drink right away. The ice will stay solid for about 20 minutes, so there’s no rush.