The plainest way, and the one that tells you the most.

• Ceremonial matcha3 g
• Water at 80°C70 ml
• WhiskBamboo chasen

1. 0:00 Heat water to 80°C and warm the bowl. 2 min
2. 2:00 Sift the matcha into the warm, dry bowl. 20 sec
3. 2:20 Add the water down the side of the bowl.
4. 2:20 Whisk briskly in a W motion. 20 sec
5. 2:40 Stop when a fine even foam forms. Drink straight away.

Our house latte, at a home dose. Whisked first, milk second — that order is the whole trick.

• Ceremonial matcha3 g
• Hot water30 g
• Whole milk150 ml
• Sugar12 g

1. 0:00 Heat water to 80°C. 2 min
2. 2:00 Sift and whisk the matcha with the hot water until smooth. 20 sec
3. 2:20 Steam or warm the milk to about 60°C. 1 min
4. 3:20 Pour the milk in slowly, holding back the foam.
5. 3:20 Spoon the foam on last.

Condensed milk instead of sugar. Rounder, sweeter, and very Vietnamese.

• Ceremonial matcha3 g
• Hot water30 g
• Whole milk80 ml
• Condensed milk35 g
• Ice1 glass

1. 0:00 Heat water to 80°C. 2 min
2. 2:00 Whisk the matcha smooth with the hot water. 20 sec
3. 2:20 Stir the condensed milk into the whole milk until it dissolves. 30 sec
4. 2:50 Fill the glass with ice and pour the milk over.
5. 2:50 Pour the matcha over the top.