• Gather all the ingredients and tools.
  
• Sift 1½ tsp matcha (ceremoial or culinary grade) through a fine-mesh strainer into a wide and cylindrical cup, bowl, or matcha bowl.

  Nami's Tip: Fine powders become lumpy once you add hot water. Sifting the find powder first helps get rid of lumps faster.
  
• Add an optional ½ tsp sugar if you want to sweeten it (I don‘t add any). Then, add 2 Tbsp hot water.
  
• Use a chasen (a bamboo whisk used for Japanese tea ceremony) or flat whisk to whisk briskly, drawing a letter W, until no lumps remain. The matcha slurry will be smooth and a little foamy.

  Nami's Tip: Matcha is tea leaf powder, so it will never completely dissolve in water.
  

To Heat and Froth the Milk

• With a handheld milk frother: Heat ¾ cup milk in the microwave or a pot on the stove until warm, about 140ºF (65ºC). Then, froth the milk until foamy with a handheld milk frother, about 10–15 seconds.

  With the steaming wand of an espresso machine: Steam ¾ cup milk (cold). We used the auto-steaming function, but here's a great video tutorial by a world-champion latte artist.

  Nami's Tip: You can skip frothing the milk, but you will miss out on the airy mouthfeel of the warm milk foam.
  

To Serve

• Pour the steamed milk into the center of the matcha slurry, ending with light foam. Optionally, sprinkle additional matcha powder on top using the fine-mesh strainer. Enjoy!
  

To Make Latte Art (optional)

• If you wish to make a decorative design on your latte, follow this video tutorial by a world-champion latte artist.