Matcha Powder Trio

1. Sift 2g of matcha into a cup or bowl.
2. Add 60ml of water at 70–80°C — not boiling, which scorches the leaf and pulls out bitterness.
3. Whisk in a W motion until a fine foam holds on the surface.
4. If you want it iced, fill a tall glass with ice and pour the matcha over. If you want it hot, leave it where it is.
5. Top with 180ml of milk, or the mylk of your choice.
6. Taste it before you sweeten. It rarely needs what you would give it out of habit.

Shortcut: for the iced version you can skip the whisk entirely and shake the matcha, water and milk together in a sealed bottle.

1. Sift 2g of matcha into a warmed bowl to break up any clumps.
2. Add 60ml of water at 70–80°C. Never boiling — it scorches the leaf and drags out a bitterness that was deliberately bred and shaded out of it.
3. Whisk briskly in a W motion, keeping the whisk off the base of the bowl.
4. Stop when a fine, even foam holds on the surface. Drink straight away.

1. Steep 2 tbsp dried chrysanthemum and 2 knotted pandan leaves in 500ml hot water for 8–10 minutes.
2. Sweeten lightly with honey or rock sugar while still warm, then strain and chill.
3. Make the foam: whisk 1 tsp matcha with 30ml warm water until smooth, add 80ml cold cream or milk, and froth until thick and pourable.
4. Pour the chilled tea over ice.
5. Pour or spoon the matcha foam gently on top.

Optional: for a lighter drink, mix in chilled coconut water with the tea at a 1:1 ratio

Recipe:
2 tsp Kasumi, whisked with 45ml of 80 degree water
120ml milk

Cold foam:
3 tbsp heavy cream
2 tbsp milk
1 tbsp earl grey syrup

Whisk, pour over ice with the milk, froth the foam, top it off.

1. Sift 6–8g of matcha into a warmed bowl — three to four times the usucha dose. Use the highest grade you have.
2. Add 30ml of water at 70–80°C, half what usucha takes. Never boiling.
3. Knead rather than whisk, working slowly until the paste is glossy and completely smooth. It should not foam.
4. Serve thick, closer to a syrup than a tea, and sip it in small amounts.