Sift the matcha. Set a small strainer over your bowl or mug and push 1 teaspoon of matcha through it with the back of a spoon. Matcha clumps in the tin, and clumps will not whisk out later.
Add the hot water. Pour in 2 ounces of 175°F water.
Whisk. Using a bamboo whisk, move your wrist quickly in a W or M shape, not in circles, for 20 to 30 seconds. Stop when the surface is covered in fine foam and you see no powder on the bottom.
Sweeten. Stir in 1 to 2 teaspoons of sweetener while the matcha is warm so it dissolves fully.
Heat and froth the milk. Warm 6 ounces of milk to steaming, around 150°F, on the stove or in the microwave. Froth it for 15 to 20 seconds until it has a layer of foam.
Pour. Pour the matcha into your mug if you whisked it in a bowl, then add the milk, holding back the foam with a spoon and spooning it on top at the end.
