Iced Matcha Latte

Method

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1. Sift the matcha through a fine tea strainer into a bowl. This step takes ten seconds and eliminates every clump.

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2. Add the 80°C water — boiled water rested for 3 minutes is close enough — and whisk briskly in a W or M motion with a bamboo chasen or a small hand whisk for 20 to 30 seconds until a fine foam covers the surface.

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3. Fill a tall glass with ice and pour in the cold milk.

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4. Stir the syrup and vanilla into the whisked matcha if using, then pour it slowly over the milk to create the layered effect.

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5. Stir before drinking, or serve with a straw and let the drinker do it.

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Chef’s Tips

• Buy ceremonial grade for drinking; culinary grade is designed to stand up to sugar in baking and tastes bitter on its own.
• Store matcha in an airtight tin in the fridge and use within two months — it oxidises quickly and turns from jade to olive.
• For a hot latte, use 200 ml of steamed milk and skip the ice.

Pairing Suggestions

• Serve alongside a mochi or a slice of Japanese cheesecake
• A good mid-afternoon alternative to coffee
• Pairs well with almond biscuits

Storage & Reheating

Drink immediately — matcha separates and dulls within 20 minutes. The whisked concentrate can be refrigerated for a few hours and re-whisked.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.