• 6 g high-quality Japanese matcha (≈ 2 tsp)
• 235 ml cold filtered water
• Ice cubes, for serving

Note: Prefer a stronger or lighter cup? Adjust matcha, bearing in mind that a thinner mix creates less stable foam.

1. Combine. Tip the matcha and cold filtered water into a cocktail shaker, screw-top jar or sturdy drinks bottle. Prefer the traditional route? Measure the tea with a chashaku, sift it into a warm chawan (matcha bowl)and whisk briskly with a chasen until a light foam forms, then proceed with the recipe.
2. Shake. Seal tightly and shake hard for about 15seconds. The liquid should turn vivid green with a thick cap of micro-bubbles.
3. Serve. Pour over ice into a glass or small bowl, making sure to include the foam. Sip straight or through a straw.

Tip

f you prefer a latte, replace 60–90 ml of the water with cold dairy or plant milk after shaking; swirl gently so the froth stays afloat.

Storage

Best enjoyed immediately. Matcha separates if left to stand but you can keep any extra in the fridge for up to 4 hours and re-shake before serving.