Matcha latte (Matcha rate)

1. Bring the water to the boil and let it cool to about 80 °C – boiling water makes matcha bitter.

2. Sift the matcha through a fine sieve into a small bowl so there are no lumps.

3. Pour over the hot water and whisk quickly with a bamboo whisk (chasen) or small hand whisk in a W motion for 20-30 seconds until frothy.

4. Heat the milk in a pan to 65-70 °C (don't let it boil), stir in the honey, then froth it with a milk frother or whisk.

5. Divide the matcha between four mugs and slowly pour the frothy milk over.

6. Serve at once; in summer you can also serve it cold over ice.

Tip: Matcha latte is a modern classic of Japanese cafés, energising but gentle. Of the plant milks, oat and soy milk froth best.