Fruit, milk and tea in three clear layers.
Fresh strawberry brings brightness and texture to cold milk, while a clean matcha layer keeps the drink unmistakably tea-forward rather than turning it into a dessert.
Strawberry Iced Matcha Latte
Make the strawberry layer.
Mash four or five ripe strawberries with one or two teaspoons of honey or sugar. Keep a little texture, then spoon the fruit into the base of a tall glass.
Whisk a clean green layer.
Sift 2 g matcha into a bowl. Add 60 ml water at about 75°C and whisk briskly in a W motion until smooth and lightly foamy.
Ice, milk, then matcha.
Add plenty of ice over the strawberry, pour in cold milk, then slowly float the whisked matcha on top. Pour over the back of a spoon if you want especially clean layers.
Stir just before drinking.
Mix the layers right before the first sip so each mouthful carries fruit, milk and tea. For brighter matcha flavour, reduce the milk slightly rather than adding more powder.
Keep the matcha base.
The same structure works with mango, peach or raspberry. Keep the matcha recipe unchanged and adjust the sweetness to the fruit.