1. First, pour the matcha powder, purified water (or cold boiled), and granulated sugar into the cup.
2. Cover the lid and shake the cup vigorously several times to make matcha water. Put the matcha water in the refrigerator (2-6°C) to make it into ice matcha water.
3. Pour ice milk in a glass (both full-fat and low-fat are acceptable. Low-fat milk is slightly denser than full-fat milk and is easier to achieve layering effect. But full-fat milk tastes more mellow, so choose according to your preference. , The milk will be iced milk after being put in the refrigerator in advance).
4. Shake the iced matcha water after refrigeration a few more times to prevent the matcha powder from sinking to the bottom. Then slowly pour the milk against the wall of the cup very carefully to achieve the layering effect (try to be careful and slow when pouring. If it is poured too fast and too hard, there will be no layering).
Tips:Matcha powder is a kind of powder that is more difficult to dissolve. If it is directly mixed with water, it is difficult to mix the matcha powder with water evenly and thoroughly with ordinary stirring methods, and there will be many small particles that cannot be disintegrated. So use the shaking method. Sports bottles, shaker cups, etc. are all good tools. If none of these are present, an empty beverage bottle is also fine.
