Place chawan ("tea bowl") on a scale. Rest a sifter over the chawan. Tare. Using a chashaku("tea scoop"), dose 2.5 grams matcha into the sifter.

Using the back of the chashaku, scrape along the mesh of the sifter until all matcha is passed through.
Sifting is essential.

Using a variable temperature kettle, heat water to 164ºF–170ºF.
Alternatively, boil water, and let cool for 9-10 minutes.Tare your scale again, and add 50 ml (1.7 oz) water to bowl.

Using a chasen ("tea whisk"), quickly and vigorously whip tea in a "W" pattern, making occasional circular passes to incorporate powder sticking to bowl walls. Whisk well for 2-3 minutes, or until a complete suspension is made. A fine microfoam dotted with tiny bubbles should appear.
Alternatively, use a handheld electric milk frother to quickly "whisk" matcha in a demitasse pitcher.

Deposit two generous scoops of a light ice cream (like vanilla bean) into a chilled cortado glass or other small glass holding 4-6 ounces.

Pour matcha over ice cream scoops. Serve and enjoy with small spoon.