Chiming in with my matcha recipe, can be hot or iced:
1) Make homemade vanilla syrup as your sweetener. Or make it with brown sugar for more of a concentrated / boba tea taste.
2) Heat your water to 176 F, any hotter and your matcha will start to taste bitter and grassy. We’ve got a sort of fancy hot water boiler that allows us to set the temperature, which makes for the best tasting matcha.
3) Add the syrup to the cup you’re going to whisk in, I usually start with a tsp. Do what you’re doing with the Ippodo matcha, a couple of scoops through the sifter. Whisk to combine syrup and matcha, so that the powder is fully absorbed.
4) Slowly pour in water (once it’s the right temp) whisking in a front to back motion across your cup. I like two do 2-3 oz of water.
5) Once combined, either pour over a glass of ice and top with milk of your choice, if going with an iced matcha. Or top with warmed/steamed milk of your choice in same mug, if going with hot matcha.