Japanese Matcha Latte

Sift the matcha powder through a fine strainer directly into a warmed ceramic bowl (chawan) or wide mug — sifting breaks up clumps that will never dissolve once milk is added. Add a splash of the 70–75°C water (about 10 ml) and use a bamboo chasen (matcha whisk) to work the powder into a smooth paste, pressing and working the bristles against the clumps. Once a uniform dark-green paste forms, pour in the rest of the water and whisk in a rapid W or M motion — not circular — for 20–30 seconds until a dense, uniform foam covers the surface and the matcha turns from dark forest green to a bright, cloudy jade.

Heat the oat milk in a small saucepan over medium heat, stirring constantly, until it reaches 60–65°C — steaming, with tiny bubbles appearing around the edges but not boiling. If you have a steam wand, steam to the same temperature. Remove from heat and froth vigorously with a handheld milk frother for 20–30 seconds until the volume increases by one-third and a dense microfoam forms on top. Barista-style oat milk contains extra fats that help it foam — regular oat milk will foam less but still works.

Add the sweetener to the whisked matcha in the bowl and stir briefly to combine. Hold the matcha bowl or pour it into a warmed mug. Pour the steamed oat milk in a slow, steady stream from a height of about 10 cm, holding back the foam with a spoon until the last moment, then allow the foam to flow over the top. The matcha and milk will swirl together into an ombré of jade and cream. For a layered presentation, pour the milk slowly over the back of a spoon held at the surface to keep them distinct. Serve immediately.