Iced matcha latte

Applies to: an iced milk drink built on sifted, whisked matcha over cold milk and full ice.

1. Sift measured matcha into a bowl — a standard serving is about 2 g (roughly 1 teaspoon).
2. About 2 g matcha per drink; sift to remove clumps.
3. Add a small amount of 70–80°C water and whisk briskly in a zig-zag (W) motion until smooth and lightly frothy.
4. Water at 70–80°C — never boiling, which scorches the matcha and makes it bitter.
5. Fill the serving glass fully with ice, then add cold milk to the fill line.
6. Full ice controls dilution; a half-iced glass makes a watery latte.
7. Pour the whisked matcha over the cold milk and ice.
8. Leave lightly layered for a two-tone look, or give one gentle stir per your presentation standard; add syrup only if the recipe calls for it.