Sift the matcha powder into a small, dry bowl. This breaks up clumps and ensures a silky, lump-free base. You will see a fine, bright green powder pile that smells grassy and slightly sweet.

Pour the hot water over the sifted matcha. Use water that is just off the boil — about 80°C — because boiling water scorches the delicate leaves and turns the colour dull. You should hear a soft hiss as the water hits the powder.

Whisk vigorously in a zigzag or "W" motion using a bamboo whisk or a small wire whisk. Do this for about 30 seconds until the mixture becomes a smooth, glossy paste with tiny bubbles on the surface. The texture should feel velvety and look like liquid jade.

Stir in your sweetener while the paste is still warm. Honey or maple syrup dissolves easily here. Taste the paste — it should be slightly sweet but still bold and grassy.

Fill your serving glass with ice cubes all the way to the top. Large cubes are best because they melt slowly and do not water down the drink. You will hear them clink and settle into place.

Pour the cold milk over the ice, filling the glass about three-quarters full. Watch the milk swirl and cloud as it hits the cold cubes. Leave a little room at the top for the matcha.

Pour the matcha paste slowly over the back of a spoon held just above the milk. This technique creates a distinct green layer that sinks gracefully into the white milk. You will see a beautiful, marbled separation — this is the restaurant look you are after.

Stir gently with a long spoon just before serving, or leave it layered for the dramatic reveal. If you leave it layered, hand each guest a spoon so they can stir it themselves at the table.